2,4-dimethyl-3-oxazoline, 77311-02-5

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Product(s):

Name:	2,4-dimethyl-2,5-dihydro-1,3-oxazole
CAS Number:	77311-02-5	3D/inchi
FDA UNII:	GPT5QGW41A
Nikkaji Web:	J1.591.144A
XlogP3-AA:	0.10 (est)
Molecular Weight:	99.13293000
Formula:	C5 H9 N O
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:flavoring agents

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
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Google Scholar: with word "odor"	Search
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NCBI:	Search
JECFA Food Flavoring:	1558 2,4-dimethyl-3-oxazoline
DG SANTE Food Flavourings:	13.115 2,4-dimethyl-3-oxazoline
FEMA Number:	4429 2,4-dimethyl-3-oxazoline
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	77311-02-5 ; 2,4-DIMETHYL-3-OXAZOLINE

Physical Properties:

Appearance:	pale yellow to yellow clear liquid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Specific Gravity:	1.00200 to 1.00800 @ 25.00 °C.
Pounds per Gallon - (est).:	8.338 to 8.388
Refractive Index:	1.43100 to 1.43700 @ 20.00 °C.
Boiling Point:	141.00 °C. @ 760.00 mm Hg
Vapor Pressure:	15.151000 mmHg @ 25.00 °C. (est)
Flash Point:	84.00 °F. TCC ( 28.89 °C. )
logP (o/w):	1.147 (est)
Soluble in:
	alcohol
	water, 2856 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Description:at 0.10 % in propylene glycol. boiled beef

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

Axsyn

For experimental / research use only.

Oxazole,2,5-dihydro-2,4-dimethyl-

Parchem

2,4-dimethyl-3-oxazoline

Chemical Sources Association

Need This Item for Flavor/Food?: You can contact the Chemical Sources Association

Safety Information:


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
flavoring agents
Recommendation for 2,4-dimethyl-3-oxazoline usage levels up to:
	not for fragrance use.

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.026 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		96 (μg/person/day)
Threshold of Concern:		540 (μg/person/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 23
Click here to view publication 23
		average usual ppm	average maximum ppm
baked goods:		0.40000	2.00000
beverages(nonalcoholic):		0.20000	1.00000
beverages(alcoholic):		-	-
breakfast cereal:		0.20000	1.00000
cheese:		0.40000	2.00000
chewing gum:		-	-
condiments / relishes:		0.20000	1.00000
confectionery froastings:		0.40000	2.00000
egg products:		-	-
fats / oils:		0.20000	1.00000
fish products:		0.10000	0.40000
frozen dairy:		0.40000	2.00000
fruit ices:		0.40000	2.00000
gelatins / puddings:		1.00000	5.00000
granulated sugar:		-	-
gravies:		1.00000	5.00000
hard candy:		-	-
imitation dairy:		0.40000	2.00000
instant coffee / tea:		-	-
jams / jellies:		1.00000	5.00000
meat products:		0.10000	0.40000
milk products:		0.40000	2.00000
nut products:		-	-
other grains:		0.20000	1.00000
poultry:		0.10000	0.40000
processed fruits:		0.30000	1.50000
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		0.20000	1.00000
snack foods:		0.20000	1.00000
soft candy:		-	-
soups:		0.20000	1.00000
sugar substitutes:		-	-
sweet sauces:		0.20000	1.00000

Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		0.40000	2.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.20000	1.00000
Edible ices, including sherbet and sorbet (03.0):		0.40000	2.00000
Processed fruit (04.1):		0.30000	1.50000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		0.40000	2.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		0.20000	1.00000
Bakery wares (07.0):		0.40000	2.00000
Meat and meat products, including poultry and game (08.0):		0.10000	0.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		0.10000	0.40000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.20000	1.00000
Foodstuffs intended for particular nutritional uses (13.0):		0.40000	2.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		-	-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		0.40000	2.00000
Ready-to-eat savouries (15.0):		1.00000	5.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.20000	1.00000

Safety References:

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

EPI System: View

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Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :53654

National Institute of Allergy and Infectious Diseases:Data

2,4-dimethyl-2,5-dihydro-1,3-oxazole

Chemidplus:0077311025

References:

	2,4-dimethyl-2,5-dihydro-1,3-oxazole
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	53654
Pubchem (sid):	135010888

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB40518
FooDB:	FDB020284
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View