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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white to beige solid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 34.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 233.93 °C. @ 760.00 mm Hg (est)
|
| Vapor Pressure: | 0.054000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 194.00 °F. TCC ( 90.00 °C. )
|
| logP (o/w): | 0.831 (est) |
| Shelf Life: | 12.00 month(s) or longer if stored properly. |
| Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in: |
| | water, 7504 mg/L @ 25 °C (est) |
| Similar Items:note |
| 2-acetyl-5-methyl thiazole |
Organoleptic Properties:
| cooked meaty |
| Odor Description:at 0.10 % in propylene glycol. cooked meat |
| Flavor Type: nutty |
| nutty burnt |
| Taste Description: at 20.00 ppm. nutty burnt |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
|
| |
| 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
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for 2-acetyl-4-methyl thiazole usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.0049 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 160 (μg/person/day) |
| Threshold of Concern: | 540 (μg/person/day) |
| Structure Class: | II |
| |
| 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): | 0.20000 | 1.00000 |
| 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...
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European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
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Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
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Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf
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Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30.
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5324797 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 1-(4-methyl-1,3-thiazol-2-yl)ethanone |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| alliaceous |
dimethyl trisulfide
FL/FR |
| burnt |
rum ether
FL/FR |
| caramellic |
strawberry furanone
FL/FR |
| chocolate |
2,6- dimethyl pyrazine
FL/FR |
| coffee |
coffee difuran
FL/FR |
furfuryl mercaptan
FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| fresh |
10- undecen-1-yl acetate
FL/FR |
| fruity |
3- mercaptohexyl acetate
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
prunus amygdalus amara seed extract
FL/FR |
(E)-2- undecenal
FL/FR |
| green |
(E,Z)-2,6- nonadienal
FL/FR |
| meaty |
meaty dithiane
FL/FR |
4- methyl nonanoic acid
FL/FR |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| moldy |
strawberry furanone methyl ether
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- ethyl-4-methyl thiazole
FL/FR |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
2- methyl pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2,4,5- trimethyl oxazole
FL/FR |
| roasted |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| smoky |
2,6- dimethoxyphenol
FL/FR |
pyroligneous acids
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
ethyl 3-mercaptopropionate
FL/FR |
fish thiol
FL/FR |
furfuryl thioacetate
FL/FR |
2- mercaptopropionic acid
FL/FR |
4- methyl 4-mercaptopentan-2-one 1% solution
FL/FR |
methyl mercaptan
FL/FR |
2-( methyl thio) phenol
FL/FR |
1- phenethyl mercaptan
FL/FR |
| tobacco |
methyl benzoxole
FL/FR |
| For Flavor |
| No flavor group found for these |
4- acetyl-2-methyl pyrimidine
FL |
gamma- aminobutyric acid
FL |
amyl mercaptan
FL |
1,2- butane dithiol
FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline
FL |
cyclopropyl (E,Z)-2,6-nonadienamide
FL |
2,5- diethyl thiazole
FL |
dimethyl tetrasulfide
FL |
2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL |
bis(2,5- dimethyl-3-furyl) disulfide
FL |
(Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol
FL |
(Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran
FL |
2,5- dimethyl-3-thiofuroyl furan
FL |
ethyl (E,Z)-2,6-nonadienamide
FL |
S- ethyl 2-acetyl aminoethane thioate
FL |
ethyl 3-mercaptopropionate
FL/FR |
ethyl 4-(acetyl thio) butyrate
FL |
2- ethyl-3-methyl thiopyrazine
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
1-(3- hydroxy-5-methyl-2-thienyl) ethanone
FL |
4- methyl 4-mercaptopentan-2-one 1% solution
FL/FR |
methyl dihydrofuran thiol
FL |
2- methyl thiazolidine
FL |
2-( methyl thio) ethanol
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2- methyl-3-furyl tetrasulfide
FL |
3-((2- methyl-3-furyl)thio)-4-heptanone
FL |
4-((2- methyl-3-furyl)thio)-5-nonanone
FL |
1,9- nonane dithiol
FL |
peanut dithiazine
FL |
1- phenethyl mercaptan
FL/FR |
1,3- propane dithiol
FL |
iso propyl disulfide
FL |
thiazole
FL |
3- thienyl mercaptan
FL |
thioacetic acid
FL |
|
N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL |
3,5- dimethyl-1,2,4-trithiolane
FL |
3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL |
4- mercapto-2-pentanone 1% in acetoin
FL |
2- methyl-1-methyl thio-2-butene
FL |
3- methyl-1,2,4-trithiane
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
1-(2- thienyl) butanone
FL |
| alliaceous |
| alliaceous |
allyl disulfide
FL |
allyl mercaptan
FL |
1,3- butane dithiol
FL |
cyclopentyl mercaptan
FL |
dicyclohexyl disulfide
FL |
dimethyl trisulfide
FL/FR |
garlic oil extenders
FL |
3- mercapto-2-pentanone
FL |
3- tetrahydrothiophenone
FL |
| bacon |
bacon reaction crispy
FL |
| burnt |
bacon dithiazine
FL |
1,6- hexane dithiol
FL |
rum ether
FL/FR |
2,4,5- trimethyl oxazole
FL/FR |
| caramellic |
strawberry furanone
FL/FR |
| chemical |
2,5- dimethyl furan
FL |
| cocoa |
butyraldehyde
FL |
| coffee |
coffee difuran
FL/FR |
coffee distillates
FL |
2- ethyl-4-methyl thiazole
FL/FR |
furfuryl mercaptan
FL/FR |
methyl furfuryl mercaptopropionate
FL |
methyl furfuryl thiol
FL |
| earthy |
difurfuryl sulfide
FL |
(±)-2- mercapto-5-methylheptan-4-one
FL |
1,8- octane dithiol
FL |
2- thienyl disulfide
FL |
| eggy |
iso propyl mercaptan
FL |
| fatty |
(E,E)-2,4- decadienal
FL |
pork fat extract
FL |
4- methyl nonanoic acid
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
2- pentyl thiophene
FL |
| fruity |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
| greasy |
10- undecen-1-yl acetate
FL/FR |
| green |
4- methyl thiazole
FL |
(E,Z)-2,6- nonadienal
FL/FR |
4- penten-1-yl acetate
FL |
2- vinyl pyrazine
FL |
| herbal |
massoia bark oil
FL |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
bacon flavor
FL |
beef broth flavor
FL |
roast beef flavor
FL |
BBQ beef flavor
FL |
beef flavor
FL |
beef flavor base
FL |
benzothiazole
FL/FR |
chicken bone extract
FL |
chicken extract
FL |
grilled chicken flavor
FL |
chicken flavor
FL |
chicken key
FL |
2,6- dimethyl pyrazine
FL/FR |
2,6- dimethyl thiophenol
FL |
2,5- dimethyl-3-furan thiol
FL |
2',3- dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL |
1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL |
ethyl 2-hydroxyethyl sulfide
FL |
furfuryl 2-methyl-3-furyl disulfide
FL |
4- furfuryl thio-2-pentanone
FL |
ham enhancers
FL |
ham flavor
FL |
hot dog flavor
FL |
lamb flavor
FL |
liver flavor
FL |
meat broth concentrates
FL |
meat flavors
FL |
meaty dithiane
FL/FR |
meaty enhancers
FL |
3- mercapto-2-butanone
FL |
(R,S)-2- mercapto-3-butanol
FL |
3- mercapto-3-methyl butanol
FL |
2- mercaptomethyl pyrazine
FL |
2- mercaptopropionic acid
FL/FR |
2- methyl 3-(methyl thio) furan
FL |
2-( methyl thio) phenol
FL/FR |
methyl thiofuryl butanal
FL |
12- methyl tridecanal
FL |
bis(2- methyl-3-furyl) disulfide
FL |
S-(2- methyl-3-furyl) ethane thioate
FL |
2- methyl-3-tetrahydrofuran thiol
FL |
2- methyl-3-thioacetoxytetrahydrofuran
FL |
phenyl mercaptan
FL |
roasted pork flavor
FL |
grilled pork flavor
FL |
pork flavor
FL |
propyl 2-mercaptopropionate
FL |
propyl 2-methyl-3-furyl disulfide
FL |
pyrazinyl ethane thiol
FL |
2- pyridinyl methane thiol
FL |
rabbit flavor
FL |
grilled steak flavor
FL |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
thialdine
FL |
ortho- thiocresol
FL |
ortho- thioguaiacol
FL |
roast turkey flavor
FL |
smoked turkey flavor
FL |
turkey flavor
FL |
veal flavor
FL |
venison flavor
FL |
| medicinal |
2,6- dimethoxyphenol
FL/FR |
| metallic |
2,5- dihydroxy-1,4-dithiane
FL |
| moldy |
strawberry furanone methyl ether
FL/FR |
| musty |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
| nutty |
3- acetyl-2,5-dimethyl thiophene
FL |
3,5- diethyl-2-methyl pyrazine
FL |
2,5- diethyl-3-methyl pyrazine
FL |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
methyl benzoxole
FL/FR |
2- methyl pyrazine
FL/FR |
nutty thiazole
FL |
prunus amygdalus amara seed extract
FL/FR |
| onion |
furfuryl isopropyl sulfide
FL |
methionol
FL |
| phenolic |
2- ethyl benzene thiol
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
furfuryl thioacetate
FL/FR |
hexyl mercaptan
FL |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| savory |
N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL |
N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide
FL |
N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL |
N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL |
2,4,6- triethyl tetrahydro-1,3,5-dithiazine
FL |
| smoky |
pyroligneous acids
FL/FR |
| spicy |
hot spicy beef flavor
FL |
| sulfurous |
2,3- butane dithiol
FL |
butyl mercaptan
FL |
S- ethyl thioacetate
FL |
fish thiol
FL/FR |
furfuryl thiopropionate
FL |
methyl 2-methyl-3-furyl disulfide
FL |
methyl mercaptan
FL/FR |
3- methyl-2-butane thiol
FL |
2- naphthyl mercaptan
FL |
3- pentane thiol
FL |
roasted butanol
FL |
2,4,6- trithiaheptane 10% in triacetin
FL |
| tropical |
3- mercaptohexyl acetate
FL/FR |
| vegetable |
tyramine
FL |
| waxy |
(E)-2- undecenal
FL/FR |
| yeasty |
faex extracts
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2- | acetyl-4-methylthiazole | | | ethanone, 1-(4-methyl-2-thiazolyl)- | | 1-(4- | methyl thiazol-2-yl) ethanone | | 1-(4- | methyl thiazol-2-yl)-ethanone | | 1-(4- | methyl thiazol-2-yl)ethanone | | 1-(4- | methyl-1,3-thiazol-2-yl)ethanone | | 4- | methyl-2-acetyl thiazole | | 4- | methyl-2-acetyl-thiazole | | 4- | methyl-2-acetylthiazole | | 1-(4- | methylthiazol-2-yl)ethanone | | | thiazole, 2-acetyl-4-methyl- |
Articles:
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3D/inchi