Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to amber clear liquid (est) |
Assay: | 97.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.01100 to 1.01500 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 8.413 to 8.446
|
Refractive Index: | 1.50300 to 1.51100 @ 20.00 °C.
|
Boiling Point: | 166.00 to 167.00 °C. @ 717.50 mm Hg
|
Boiling Point: | 65.00 to 67.00 °C. @ 20.00 mm Hg
|
Vapor Pressure: | 2.112000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.3 ( Air = 1 ) |
Flash Point: | 124.00 °F. TCC ( 51.11 °C. )
|
logP (o/w): | 0.852 (est) |
Shelf Life: | 24.00 month(s) or longer if stored properly. |
Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
Soluble in: |
| alcohol | | dipropylene glycol | | water, slightly | | water, 530 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
|
Odor Type: chocolate |
|
Odor Strength: | high , recommend smelling in a 1.00 % solution or less |
|
Substantivity: | 16 hour(s) at 100.00 % |
|
| musty nutty vegetable cocoa hazelnut chocolate coffee |
Odor Description: at 1.00 % in dipropylene glycol. | musty nutty vegetable cocoa hazelnut chocolate coffee Luebke, William tgsc, (1995) |
|
| musty nutty vegetable toasted brown cocoa coffee |
Odor Description:
| Musty, nutty and vegetative with toasted brown cocoa and coffee nuances Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
|
|
Flavor Type: nutty |
|
| nutty cocoa green vegetable roasted earthy |
Taste Description: at 10.00 ppm. | Nutty, cocoa and green vegetative-like with roasted earthy nuances Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
|
Odor and/or flavor descriptions from others (if found). |
|
Bedoukian Research |
2,4,5-TRIMETHYL THIAZOLE ≥98.0%, Kosher |
Odor Description: | A chocolate, nutty, coffee aroma Could be used very sparingly in appropriate applications. |
Taste Description: | Sweet, roasted notes, with raw potato skin at higher levels Excellent sweet, roasted notes for chocolate, coffee, roasted nuts, and cured meat, especially ham. Notes of raw potato skin at higher levels (>0.05ppm). |
|
R C Treatt & Co Ltd |
2,4,5-Trimethylthiazole Halal, Kosher |
Odor Description: | dark chocolate/cocoa, coffee, nutty/hazelnut |
Taste Description: | cocoa Used in flavours for condiments, relish, soups at 6ppm, and in frozen and soft confectionery at 2ppm. |
|
|
Cosmetic Information:
Suppliers:
Advanced Biotech |
2,4,5 TRIMETHYL THIAZOLE
|
Ambles Nature et Chimie |
2.4.5-TRIMETHYL THIAZOLE
|
Anhui Haibei |
2,4,5-Trimethyl Thiazole
Odor: Musty vegetable cocoa hazelnut chocolate coffee |
Anhui Suzhou Jinli Aromatic Chemicals |
2,4,5-Trimethyl Thiazole
Odor: cocoa, coffee, nut |
Beijing Lys Chemicals |
2,4,5-Trimethylthiazole
|
BOC Sciences |
For experimental / research use only. |
2,4,5-TRIMETHYL THIAZOLE 98.0%
|
Charkit Chemical |
TRIMETHYLTHIAZOLE, 2,4,5- FEMA 3325
|
DeLong Chemicals America |
2,4,5-Trimethylthiazole, Kosher
|
Endeavour Specialty Chemicals |
2,4,5-Trimethylthiazole 98% F&F
|
Speciality Chemical Product Groups |
Ernesto Ventós |
2,4,5-TRIMETHYLTHIAZOLE
Odor: COCOA,COFFEE,NUT,MUSTY,VEGETABLE |
FCI SAS |
2,4,5-TRIMETHYL THIAZOLE
Flavor: Cocoa, nut and coffee |
Fleurchem |
2,4,5-trimethyl thiazole
|
Frutarom |
2,4,5-TRIMETHYLTHIAZOLE
KOSHER Flavor: Musty, Nutty, Cocoa, Vegetable |
CBD Offering |
IFF |
2,4,5-TRIMETHYLTHIAZOLE
KOSHER Flavor: Musty, Nutty, Cocoa, Vegetable |
Jiangyin Healthway |
2,4,5-Trimethyl Thiazole
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2,4,5-Trimethyl thiazole, Kosherk
|
Kingchem Laboratories |
2, 4, 5 TRIMETHYL THIAZOLE
Odor: Cocoa, nut and coffee |
Lluch Essence |
2,4,5-TRIMETHYL THIAZOLE
|
M&U International |
2,4,5-TRIMETHYL THIAZOLE, Kosher
|
Penta International |
2,4,5-TRIMETHYL THIAZOLE
|
R C Treatt & Co Ltd |
2,4,5-Trimethylthiazole
Halal, Kosher Odor: dark chocolate/cocoa, coffee, nutty/hazelnut Flavor: cocoa Used in flavours for condiments, relish, soups at 6ppm, and in frozen and soft confectionery at 2ppm. |
Reincke & Fichtner |
2,4,5-Trimethylthiazole
|
Robinson Brothers |
2,4,5-Trimethylthiazole F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
2,4,5-Trimethylthiazole
|
Sigma-Aldrich |
2,4,5-Trimethylthiazole, ≥98%, FG
Odor: chocolate; hazelnut; coffee |
Certified Food Grade Products |
Sunaux International |
2,4,5-Trimethyl Thiazole
|
Synerzine |
2,4,5-Trimethylthiazole
|
Synerzine |
natural 2,4,5-Trimethyl Thiazole
|
Taytonn ASCC |
2,4,5-Trimethylthiazole
Odor: Cocoa, Musty, Nutty, Vegetable |
TCI AMERICA |
For experimental / research use only. |
2,4,5-trimethylthiazole >97.0%(GC)(T)
|
Tengzhou Jitian Aroma Chemiclal |
2,4,5-Trimethyl Thiazole
|
Tengzhou Xiang Yuan Aroma Chemicals |
2,4,5-Trimethyl Thiazole
|
Tianjin Danjun International |
2,4,5-Trimethylthiazole
|
United International |
2,4,5-Trimethyl Thiazole
|
WholeChem |
2,4,5-Trimethylthiazole
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 10 - Flammable. R 22 - Harmful if swallowed. R 37/38 - Irritating to respiratory system and skin. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. 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) |
Flammable liquids (Category 3), H226 Acute toxicity, Oral (Category 4), H302 Skin irritation (Category 2), H315 Serious eye damage (Category 1), H318 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
|
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Signal word | Danger |
Hazard statement(s) |
H226 - Flammable liquid and vapour H302 - Harmful if swallowed H315 - Causes skin irritation H318 - Causes serious eye damage H335 - May cause respiratory irritation
|
Precautionary statement(s) |
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P233 - Keep container tightly closed. P240 - Ground/bond container and receiving equipment. P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment. P242 - Use only non-sparking tools. P243 - Take precautionary measures against static discharge. P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P271 - Use only outdoors or in a well-ventilated area. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P310 - Immediately call a POISON CENTER or doctor/physician. P330 - Rinse mouth. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant.
|
Oral/Parenteral Toxicity: |
Not determined
|
Dermal Toxicity: |
Not determined
|
Inhalation Toxicity: |
Not determined
|
Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for 2,4,5-trimethyl thiazole usage levels up to: | | 0.5000 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.61 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.30 (μg/capita/day) |
Structure Class: | II |
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: 5 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 6.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 2.00000 |
fruit ices: | - | 2.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 6.00000 |
hard candy: | - | 2.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 6.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 6.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
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 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 |
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 |
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 |
Scientific Opinion on the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3 View page or View pdf |
Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 13623-11-5 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61653 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2,4,5-trimethyl-1,3-thiazole |
Chemidplus: | 0013623115 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
No odor group found for these |
2- | acetyl-benzothiophene | |
| candy sprinkles | |
| ceratonia siliqua fruit extract | FL/FR |
6- | methyl-2-acetyl-pyridine | |
2- | methyl-5-acetyl-pyrrole | |
2- | methyl-6-vinyl pyridine | |
acidic |
| cyclohexyl acetic acid | FL/FR |
aldehydic |
iso | valeraldehyde | FL/FR |
| dibutyl sulfide | FL/FR |
| dipropyl disulfide | FL/FR |
anisic |
para- | anisaldehyde | FL/FR |
| methyl para-anisate | FL/FR |
balsamic |
2- | acetyl furan | FL/FR |
iso | amyl cinnamate | FL/FR |
| amyl cinnamate | FL/FR |
| amyl phenyl acetate | FL/FR |
iso | butyl cinnamate | FL/FR |
| butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
| methyl cinnamate | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
| prenyl benzoate | FL/FR |
bready |
| coffee furanone | FL/FR |
3,4- | hexane dione | FL/FR |
caramellic |
2-iso | butyl-3-methyl pyrazine | FL/FR |
| cyclotene | FL/FR |
| fenugreek oleoresin | FL/FR |
| immortelle absolute | FL/FR |
| maltol | FL/FR |
iso | propenyl pyrazine | FL/FR |
| strawberry furanone | FL/FR |
chocolate |
iso | amyl phenyl acetate | FL/FR |
iso | butyl phenyl acetate | FL/FR |
| chocolate fragrance | FR |
dark | chocolate fragrance | FR |
| chocolate pyrazine A | FL/FR |
| chocolate specialty | FR |
| chocolate tincture | FL/FR |
| cocoa hexenal | FL/FR |
| cocoa oleoresin | FL/FR |
| cocoa pentenal | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
1,3,3,4,5,6- | hexamethyl(2.2.2)bicyclooct-5-en-2-ol | |
2- | methoxypyrazine | FL/FR |
| tetrahydrofurfuryl phenyl acetate | FL/FR |
| vanillyl ethyl ether | FL/FR |
citrus |
| methyl heptenone | FL/FR |
cocoa |
2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
| cocoa absolute | FL/FR |
| cocoa fragrance | FR |
| cocoa resinoid | FL/FR |
2- | methyl butyraldehyde | FL/FR |
| theobroma cacao extract | FL/FR |
coconut |
| coconut naphthalenone | FL/FR |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
gamma- | octalactone | FL/FR |
coffee |
| coffee absolute | FL/FR |
| popcorn pyrimidine | FL/FR |
coumarinic |
| phthalide | FL/FR |
dairy |
2,4,6- | triisobutyl-1,3,5-trioxane | |
| bean pyrazine | FL/FR |
2- | methyl valeraldehyde | FL/FR |
iso | propyl formate | FL/FR |
fermented |
3- | methyl-1-pentanol | FL/FR |
| valeraldehyde | FL/FR |
floral |
alpha- | amyl cinnamyl acetate | FL/FR |
| amyl salicylate | FL/FR |
| bois de rose oil brazil | FL/FR |
| coffee flower absolute | FR |
| ethyl phenyl acetate | FL/FR |
| phenethyl phenyl acetate | FL/FR |
(Z)- | rose oxide | FL/FR |
fruity |
| butyl 2-methyl butyrate | FL/FR |
| cherry oxyacetate | FL/FR |
| tropical thiazole | FL/FR |
green |
| acetaldehyde butyl phenethyl acetal | FL/FR |
iso | butyl methyl ketone | FL/FR |
2-iso | butyl thiazole | FL/FR |
| cortex pyridine | FL/FR |
| galbanum decatriene | FL/FR |
(Z)-2- | hexen-1-ol | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
(Z)- | leaf acetal | FL/FR |
| methyl heptine carbonate | FL/FR |
| nerol oxide | FL/FR |
(Z,Z)-3,6- | nonadien-1-ol | FL/FR |
1- | penten-3-ol | FL/FR |
| phenyl acetaldehyde | FL/FR |
hay |
| beeswax absolute | FL/FR |
herbal |
3- | butylidene phthalide | FL/FR |
| tricyclodecenyl isobutyrate | FR |
gamma- | valerolactone | FL/FR |
honey |
| butyl phenyl acetate | FL/FR |
| phenyl acetic acid | FL/FR |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| cocoa butenal | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
naphthyl |
para- | methyl anisole | FL/FR |
nutty |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | ethyl pyrazine | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| filbert heptenone | FL/FR |
(-)-(E,R)- | filbertone | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
plastic |
1- | phenyl-1,2-propane dione | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
powdery |
para- | anisyl alcohol | FL/FR |
roasted |
| fenugreek resinoid | FL/FR |
spicy |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| cocoa essence | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
sweet |
| vanilla oleoresin bali | FL/FR |
tonka |
| tonka bean absolute | FR |
| whiskey lactone | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| ethyl vanillin isobutyrate | FL/FR |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
| vanillin | FL/FR |
| vanillin propylene glycol acetal | FL/FR |
| vanillyl acetate | FL/FR |
| vanillyl isobutyrate | FL/FR |
vegetable |
| mesityl oxide | FL/FR |
waxy |
| phenethyl octanoate | FL/FR |
woody |
| cinnamyl tiglate | FL/FR |
alpha- | farnesene | FL/FR |
alpha- | farnesene isomer | FL/FR |
yeasty |
2- | octen-4-one | FL/FR |
|
For Flavor |
|
No flavor group found for these |
| acetyl acetaldehyde dimethyl acetal | FL |
| amyl phenyl acetate | FL/FR |
| bean pyrazine | FL/FR |
| butyl cinnamate | FL/FR |
2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| chocolate pyrazine A | FL/FR |
| cinnamyl tiglate | FL/FR |
| coconut naphthalenone | FL/FR |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
4,5- | dimethyl-2-ethyl thiazole | FL |
chocolate | fudge caramel flavor | FL |
1,3,3,4,5,6- | hexamethyl(2.2.2)bicyclooct-5-en-2-ol | |
3(2)- | hydroxy-5-methyl-2(3)-hexanone | FL |
2- | hydroxy-5-methyl-3-hexanone | FL |
2- | methoxypyrazine | FL/FR |
| methyl para-anisate | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
| peanut dithiazine | FL |
| prenyl benzoate | FL/FR |
2-iso | propyl-4-methyl-3-thiazoline | FL |
| pyrazines mixture | FL |
| tetrahydrofurfuryl phenyl acetate | FL/FR |
alliaceous |
| allyl thiopropionate | FL |
| dicyclohexyl disulfide | FL |
| dipropyl disulfide | FL/FR |
| tropical thiazole | FL/FR |
aromatic |
| amyl salicylate | FL/FR |
balsamic |
| amyl cinnamate | FL/FR |
iso | butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
bitter |
2- | acetyl-5-methyl pyrrole | FL |
| cocoa pyrazines base (mixture of pyrazines) | FL |
| methyl ethoxypyrazine | FL |
2- | methyl-5-acetyl-pyrrole | |
2- | methyl-6-vinyl pyridine | |
| paullinia cupana seed extract | FL |
brown |
| beeswax absolute | FL/FR |
| fenugreek oleoresin | FL/FR |
burnt |
2- | methyl quinoxaline | FL |
iso | propenyl pyrazine | FL/FR |
buttery |
| diacetyl | FL |
3,4- | hexane dione | FL/FR |
cabbage |
| methyl 2-thiofuroate | FL |
caramellic |
| caramel fudge flavor | FL |
| caramel furanone | FL |
| cyclotene | FL/FR |
| fenugreek resinoid | FL/FR |
| maltol | FL/FR |
1- | phenyl-1,2-propane dione | FL/FR |
| strawberry furanone | FL/FR |
celery |
3- | butylidene phthalide | FL/FR |
chocolate |
| candy sprinkles | |
| cherry chocolate fudge flavor | FL |
| chocolate | FL |
| chocolate almond fudge flavor | FL |
| chocolate banana nut flavor | FL |
| chocolate butter cream flavor | FL |
| chocolate caramel nut flavor | FL |
| chocolate chips | FL |
| chocolate coating | FL |
| chocolate cookies & cream flavor | FL |
| chocolate distillates | FL |
| chocolate essence | FL |
| chocolate europa flavor | FL |
| chocolate extract | FL |
dutch | chocolate flavor | FL |
mexican | chocolate flavor | FL |
german | chocolate flavor | FL |
bitter | chocolate flavor | FL |
abuelita | chocolate flavor | FL |
| chocolate flavor | FL |
semi sweet | chocolate flavor | FL |
bittersweet | chocolate flavor | FL |
swiss | chocolate flavor | FL |
dark | chocolate flavor | FL |
hot | chocolate flavor | FL |
bavarian | chocolate flavor | FL |
milk | chocolate flavor | FL |
| chocolate macadamia nut flavor | FL |
| chocolate marble flavor | FL |
| chocolate mousse flavor | FL |
| chocolate nibs | FL |
| chocolate raspberry creme flavor | FL |
| chocolate tincture | FL/FR |
| chocolate toffee almond flavor | FL |
| cocoa essence | FL/FR |
| cocoa oleoresin | FL/FR |
| cocoa powder distillates | FL |
| cocoa propanal | FL |
chocolate chip | cookie flavor | FL |
| creme de cocoa flavor | FL |
| mocha almond fudge flavor | FL |
| mocha cream flavor | FL |
cocoa |
iso | butyl phenyl acetate | FL/FR |
| butyraldehyde | FL |
| ceratonia siliqua fruit extract | FL/FR |
| chocolate enhancers | FL |
| cocoa | FL |
| cocoa absolute | FL/FR |
| cocoa bean powder | FL |
| cocoa distillates | FL |
| cocoa enhancer | FL |
| cocoa flavor | FL |
| cocoa hexenal | FL/FR |
| cocoa liquor | FL |
| cocoa liquor distillates | FL |
| cocoa nib distillates | FL |
| cocoa resinoid | FL/FR |
| gac fruit distillates | FL |
2- | methyl furan | FL |
| theobroma cacao extract | FL/FR |
| theobroma cacao nib extract | FL |
coconut |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
coffee |
| coffee absolute | FL/FR |
| coffee distillates | FL |
2- | ethyl-4-methyl thiazole | FL/FR |
cookie |
chocolate | cookie flavor | FL |
corn chip |
2- | acetyl-2-thiazoline | FL |
| popcorn pyrimidine | FL/FR |
coumarinic |
| phthalide | FL/FR |
creamy |
para- | anisaldehyde | FL/FR |
dairy |
2,4,6- | triisobutyl-1,3,5-trioxane | |
earthy |
2- | acetyl-benzothiophene | |
alpha- | amyl cinnamyl acetate | FL/FR |
| camu camu distillates | FL |
| tamarind distillates | FL |
fatty |
| cocoa butter distillates | FL |
floral |
iso | amyl cinnamate | FL/FR |
iso | amyl phenyl acetate | FL/FR |
| bois de rose oil brazil | FL/FR |
| cocoa pentenal | FL/FR |
| phenyl acetic acid | FL/FR |
fruity |
para- | anisyl alcohol | FL/FR |
| butyl 2-methyl butyrate | FL/FR |
| cherry oxyacetate | FL/FR |
2,4- | hexadien-1-ol | FL |
| phenethyl octanoate | FL/FR |
iso | propyl formate | FL/FR |
iso | valeraldehyde | FL/FR |
fusel |
2- | methyl butyraldehyde | FL/FR |
3- | methyl-2-butanol | FL |
green |
| acetaldehyde butyl phenethyl acetal | FL/FR |
iso | butyl methyl ketone | FL/FR |
2-iso | butyl thiazole | FL/FR |
2-iso | butyl-3-methyl pyrazine | FL/FR |
| cocoa butenal | FL/FR |
| cortex pyridine | FL/FR |
| dibutyl sulfide | FL/FR |
| dihydroxyacetophenone (mixed isomers) | FL |
2- | ethyl butyraldehyde | FL |
alpha- | farnesene | FL/FR |
alpha- | farnesene isomer | FL/FR |
| galbanum decatriene | FL/FR |
(Z)-2- | hexen-1-ol | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
2- | hexyl pyridine | FL |
| horseradish oil | FL |
| immortelle absolute | FL/FR |
(Z)- | leaf acetal | FL/FR |
| methyl heptenone | FL/FR |
| methyl heptine carbonate | FL/FR |
4- | methyl thiazole | FL |
| nerol oxide | FL/FR |
4- | penten-1-yl acetate | FL |
1- | penten-3-ol | FL/FR |
2- | propyl pyrazine | FL |
(Z)- | rose oxide | FL/FR |
honey |
| butyl phenyl acetate | FL/FR |
| ethyl phenyl acetate | FL/FR |
| phenethyl phenyl acetate | FL/FR |
| phenyl acetaldehyde | FL/FR |
lactonic |
gamma- | octalactone | FL/FR |
malty |
| yeast thiazoline | FL |
meaty |
2,6- | dimethyl pyrazine | FL/FR |
3- | mercapto-2-butanone | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
3-( | methyl thio) hexanol | FL/FR |
musty |
2,5- | dimethyl pyrazine | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
naphthyl |
para- | methyl anisole | FL/FR |
nutty |
2- | acetyl furan | FL/FR |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
| aconitic acid | FL |
3,6- | cocoa pyrazine | FL/FR |
3,5(6)- | cocoa pyrazine | FL |
3,5- | cocoa pyrazine | FL/FR |
| coffee furanone | FL/FR |
2,5- | diethyl-3-methyl pyrazine | FL |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2,4- | dimethyl-5-vinyl thiazole | FL |
2- | ethyl pyrazine | FL/FR |
| filbert heptenone | FL/FR |
(-)-(E,R)- | filbertone | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
| nutty quinoxaline | FL/FR |
chocolate | peanut butter flavor | FL |
| peanut oxazole | FL |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
phenolic |
| propyl 2-furoate | FL |
potato |
| mesityl oxide | FL/FR |
roasted |
2- | acetyl pyrazine | FL/FR |
rooty |
| guarana flavor | FL |
rummy |
| vanillyl ethyl ether | FL/FR |
spicy |
| cassia bark oil china | FL/FR |
| chocolate cinnamon hazelnut flavor | FL |
| clove bud oil | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| methyl cinnamate | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
sulfurous |
O- | ethyl S-1-methoxyhexan-3-yl carbonothioate | FL |
6- | methyl-2-acetyl-pyridine | |
sweet |
| cyclohexyl acetic acid | FL/FR |
| vanilla oleoresin bali | FL/FR |
tonka |
gamma- | valerolactone | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| ethyl vanillin isobutyrate | FL/FR |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
| vanillin | FL/FR |
| vanillin propylene glycol acetal | FL/FR |
| vanillyl acetate | FL/FR |
| vanillyl isobutyrate | FL/FR |
vegetable |
2- | methyl valeraldehyde | FL/FR |
2- | octen-4-one | FL/FR |
waxy |
(Z,Z)-3,6- | nonadien-1-ol | FL/FR |
whiskey |
3- | methyl-1-pentanol | FL/FR |
winey |
| valeraldehyde | FL/FR |
woody |
| whiskey lactone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| thiazole, 2,4,5-trimethyl- | | trimethyl thiazole | 2, 4, 5 | trimethyl thiazole | 2,4,5- | trimethyl-1,3-thiazole | 2,4,5- | trimethylthiazole |
Articles:
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