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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | yellow clear liquid (est) |
| Assay: | 95.00 to 100.00 sum of isomers
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.95000 to 0.95600 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.905 to 7.955
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| Refractive Index: | 1.48700 to 1.49300 @ 20.00 °C.
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| Boiling Point: | 253.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 238.00 to 239.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.064000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 209.00 °F. TCC ( 98.30 °C. ) (est)
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| logP (o/w): | 3.922 (est) |
| Soluble in: |
| | water, 1.383 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: meaty |
| meaty nutty cooked roasted |
| Odor Description:at 0.10 % in propylene glycol. meaty nutty cooked roasted |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| 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: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for (Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazoline usage levels up to: | | | not for fragrance use.
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| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | ND (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 160 (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: | 0.40000 | 2.00000 |
| beverages(nonalcoholic): | 0.20000 | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 0.40000 | 1.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.40000 | 2.00000 |
| egg products: | - | - |
| fats / oils: | 0.20000 | 1.00000 |
| fish products: | 0.10000 | 0.40000 |
| frozen dairy: | - | - |
| fruit ices: | 0.40000 | 2.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 0.10000 | 0.40000 |
| milk products: | 0.40000 | 2.00000 |
| nut products: | 0.40000 | 2.00000 |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | 0.30000 | 1.50000 |
| processed vegetables: | 0.30000 | 1.50000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | 0.20000 | 1.00000 |
| sugar substitutes: | - | - |
| 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): | 0.50000 | 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:
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| coffee |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| For Flavor |
| No flavor group found for these |
3,6- diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL |
3-( ethyl thio) butanol
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
1-(3- hydroxy-5-methyl-2-thienyl) ethanone
FL |
2- methyl-2-thiazoline
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
1- phenyl-3(5)-propyl pyrazole
FL |
3-iso propenyl pentane dioic acid
FL |
thiazole
FL |
thioacetic acid
FL |
|
5- acetyl-2,3-dihydro-1,4-thiazine
FL |
S- allyl-laevo-cysteine
FL |
(±)-3-( methyl thio) heptanal
FL |
3-( methyl thio) methyl thiophene
FL |
2- methyl-1-methyl thio-2-butene
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
| meaty |
| meaty |
propyl 2-mercaptopropionate
FL |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
3- acetyl-2,5-dimethyl thiophene
FL |
2- butyl-2-butenal
FL |
3,5- diethyl-2-methyl pyrazine
FL |
2,5- diethyl-3-methyl pyrazine
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| radish |
3-( methyl thio) propyl mercaptoacetate
FL |
| roasted |
lactoyl ethanolamine
FL |
lactoyl ethanolamine phosphate
FL |
| sulfurous |
2,4,6- trithiaheptane 10% in triacetin
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2-( | butan-2-yl)-5-ethyl-4-methyl-4,5-dihydro-1,3-thiazole | | 2-sec- | butyl-5-ethyl-4-methylthiazoline | | (Z+E)-5- | ethyl-2,5-dihydro-4-methyl-2-(1-methyl propyl) thiazole | | (Z+E)-5- | ethyl-4-methyl-2-(1-methyl propyl) thiazoline | | 5- | ethyl-4-methyl-2-(1-methylpropyl)-thiazoline | | cis- and trans-5- | ethyl-4-methyl-2-(1-methylpropyl)-thiazoline | | (Z+E)-5- | ethyl-4-methyl-2-(2-butyl)-thiazoline | | cis- and trans-5- | ethyl-4-methyl-2-(2-butyl)-thiazoline | | (Z+E)-5- | ethyl-4-methyl-2-(2-butyl)thiazoline | | 5- | ethyl-4,5-dihydro-4-methyl-2-(1-methylpropyl)-thiazole | | | thiazole, 5-ethyl-4,5-dihydro-4-methyl-2-(1-methylpropyl)- |
Articles:
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3D/inchi