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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | brown crystalline (est) |
| Assay: | 98.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 67.00 to 69.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 259.00 to 319.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 242.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 0.002000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 264.00 °F. TCC ( 128.80 °C. ) (est)
|
| logP (o/w): | -0.077 (est) |
| Soluble in: |
| | methylene chloride | | | alcohol | | | water, 3.612e+005 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: nutty |
| nutty cooked roasted popcorn |
| Odor Description:at 0.01 % in propylene glycol. nutty cooked roasted popcorn |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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
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| Dermal Toxicity: |
|
Not determined
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| IFRA fragrance material specification: | | | Genotoxic alert |
| Recommendation for 5-acetyl-2,3-dihydro-1,4-thiazine usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 4000 (μg/person/day) |
| Threshold of Concern: | 90 (μg/person/day) |
| Structure Class: | III |
| 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: | 5.00000 | 20.00000 |
| beverages(nonalcoholic): | 1.00000 | 10.00000 |
| beverages(alcoholic): | 2.00000 | 10.00000 |
| breakfast cereal: | 5.00000 | 20.00000 |
| cheese: | 1.00000 | 5.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 5.00000 | 25.00000 |
| confectionery froastings: | 2.00000 | 10.00000 |
| egg products: | 1.00000 | 5.00000 |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 1.00000 | 5.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | 2.00000 | 10.00000 |
| granulated sugar: | 2.00000 | 10.00000 |
| gravies: | - | - |
| hard candy: | 2.00000 | 10.00000 |
| imitation dairy: | 2.00000 | 10.00000 |
| instant coffee / tea: | 2.00000 | 10.00000 |
| jams / jellies: | - | - |
| meat products: | 1.00000 | 5.00000 |
| milk products: | 2.00000 | 5.00000 |
| nut products: | - | - |
| other grains: | 2.00000 | 5.00000 |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | 1.00000 | 5.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 50.00000 | 1000.00000 |
| snack foods: | 2.00000 | 10.00000 |
| soft candy: | 2.00000 | 10.00000 |
| soups: | - | - |
| sugar substitutes: | 10.00000 | 25.00000 |
| sweet sauces: | - | - |
| |
| 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
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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
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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
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| 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 :526853 |
| National Institute of Allergy and Infectious Diseases:Data |
| 1-(3,4-dihydro-4H-1,4-thiazin-5-yl)ethanone |
| Chemidplus:0164524930 |
| 1-(3,4-dihydro-2H-1,4-thiazin-6-yl)ethanone |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| No odor group found for these |
sulfuryl octanoate
FL/FR |
|
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
sulfuryl propionate
FL/FR |
| caramellic |
| caramellic |
iso propenyl pyrazine
FL/FR |
| chocolate |
2,5- dimethyl pyrazine
FL/FR |
| coffee |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| green |
2- heptyl furan
FL/FR |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
filbert heptenone
FL/FR |
filbert heptenone B
FL/FR |
methoxymethyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
sesame absolute
FL/FR |
| sulfurous |
furfuryl thioacetate
FL/FR |
| For Flavor |
| No flavor group found for these |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL |
6,7- dimethyl dihydrocyclopentapyrazine
FL |
dimethyl dihydrocyclopentapyrazine
FL |
2,5- dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL |
2,5- dimethyl thiazole
FL |
3-( ethyl thio) butanol
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
methyl 2-(methyl thio) acetate
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
pyrazines mixture
FL |
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
|
sulfuryl formate
FL |
sulfuryl octanoate
FL/FR |
sulfuryl propionate
FL/FR |
| burnt |
| burnt |
iso propenyl pyrazine
FL/FR |
| fatty |
2- heptyl furan
FL/FR |
| fishy |
4,5- dimethyl thiazole
FL |
| fruity |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
| nutty |
3- acetyl-2,5-dimethyl thiophene
FL |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
arachis hypogaea fruit extract
FL |
2- butyl-2-butenal
FL |
3,6- cocoa pyrazine
FL/FR |
1- ethyl-2-acetyl pyrrole
FL |
filbert heptenone
FL/FR |
filbert heptenone B
FL/FR |
methoxymethyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
sesame absolute
FL/FR |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
furfuryl thioacetate
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5- | acethyl-2,3-dihydro-1,4-thiazine | | 5- | acetyl-3,4-dihydro-2H-1,4-thiazine | | 1-(3,4- | dihydro-2H-1,4-thiazin-5-yl) ethanone | | 1-(3,4- | dihydro-2H-1,4-thiazin-5-yl)ethanone | | 1-(5,6- | dihydro-4H-1,4-thiazin-3-yl)ethanone | | | ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)- | | | ethanone,1-(3,4-dihydro-2H-1,4-thiazin-5-yl)- | | 2H-1,4- | thiazine, 5-acetyl-3,4-dihydro- |
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3D/inchi
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