Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 99.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.13300 @ 25.00 °C.
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Refractive Index: | 1.50270 to 1.50400 @ 20.00 °C.
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Boiling Point: | 157.00 to 160.00 °C. @ 760.00 mm Hg
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Boiling Point: | 32.00 °C. @ 2.00 mm Hg
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Vapor Pressure: | 2.195000 mmHg @ 25.00 °C. (est) |
Flash Point: | 129.00 °F. TCC ( 53.89 °C. )
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logP (o/w): | 1.624 (est) |
Shelf Life: | 12.00 month(s) or longer if stored properly. |
Storage: | refrigerate in tightly sealed containers. |
Soluble in: |
| alcohol | | water, slightly | | water, 1745 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: musty |
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| musty vegetable roasted nutty burnt phenolic |
Odor Description: at 1.00 % in dipropylene glycol. | musty vegetable roasted nut meat burnt phenolic |
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| musty vegetable green phenolic nutty coffee brothy |
Odor Description: at 2.00 %. | Musty, vegetative, green, phenolic, nutty, coffee and brothy Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
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Flavor Type: musty |
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| musty vegetable brothy nutty coffee rubbery |
Taste Description: at 2.00 ppm. | Musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. 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.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
gavage-rat LD50 [sex: M,F] 910.90 mg/kg (Piccirillo et al., 1982b)
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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 |
Recommendation for 2-ethoxythiazole 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): | 0.12 (μg/capita/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: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | 1.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 2.00000 |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 0.20000 |
fruit ices: | - | 0.20000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 0.50000 |
hard candy: | - | 1.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 0.50000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 0.50000 |
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 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 |
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 : | 61809 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2-ethoxy-1,3-thiazole |
Chemidplus: | 0015679193 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
No odor group found for these |
| sulfuryl octanoate | FL/FR |
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| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| sulfuryl propionate | FL/FR |
| valeraldehyde dibutyl acetal | FL/FR |
| valeraldehyde propylene glycol acetal | FL/FR |
| methyl furfuryl disulfide | FL/FR |
balsamic |
2- | acetyl furan | FL/FR |
| propyl benzoate | FL/FR |
bready |
| furfural | FL/FR |
buttery |
| acetyl propionyl | FL/FR |
3,4- | hexane dione | FL/FR |
camphoreous |
| bornyl isobutyrate | FL/FR |
| coffee dione | FL/FR |
| cyclotene | FL/FR |
| ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| fenugreek absolute | FL/FR |
iso | propenyl pyrazine | FL/FR |
chocolate |
| chocolate pyrazine A | FL/FR |
| cocoa hexenal | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxypyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
citrus |
| methyl heptenone | FL/FR |
cocoa |
2- | methyl butyraldehyde | FL/FR |
coconut |
alpha- | angelica lactone | FL/FR |
gamma- | heptalactone | FL/FR |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
1- | hydroxy-2-butanone | FL/FR |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
coumarinic |
| coumane | FL/FR |
2- | ethyl-3-methoxypyrazine | FL/FR |
fatty |
| coconut absolute | FL/FR |
fermented |
| valeraldehyde | FL/FR |
floral |
| boronia butenal | FR |
ortho- | methyl acetophenone | FL/FR |
fruity |
| allyl 2-ethyl butyrate | FL/FR |
iso | amyl nonanoate | FL/FR |
| methyl valerate | FL/FR |
3- | methyl-2-butenal | FL/FR |
green |
2-sec- | butyl-3-methoxypyrazine | FL/FR |
2- | heptyl furan | FL/FR |
herbal |
| saffron pyranone | FR |
medicinal |
2,6- | xylenol | FL/FR |
moldy |
| strawberry furanone methyl ether | FL/FR |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
naphthyl |
ortho- | methyl anisole | FL/FR |
para- | methyl anisole | FL/FR |
nutty |
3- | acetyl pyridine | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
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 |
2- | acetyl-5-methyl furan | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
3,6- | 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 |
| filbert heptenone B | FL/FR |
| filbert pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
| maraniol | CS |
| methoxymethyl pyrazine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
2- | methyl-3-propyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty quinoxaline | FL/FR |
| sesame absolute | FL/FR |
| shoyu pyrazine | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
phenolic |
| ethyl vanillate | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
2- | acetyl thiazole | FL/FR |
roasted |
2- | acetyl-2-pyrroline | |
spicy |
3-(2- | furyl) acrolein | FL/FR |
| benzothiazole | FL/FR |
| furfuryl thioacetate | FL/FR |
S- | furfuryl thioformate | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
tobacco |
| methyl benzoxole | FL/FR |
| veltonal (Bedoukian) | FR |
tonka |
| whiskey lactone | FL/FR |
vegetable |
1- | furfuryl pyrrole | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
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For Flavor |
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No flavor group found for these |
| acetyl acetaldehyde dimethyl acetal | FL |
2- | acetyl-2-pyrroline | |
| amyl mercaptan | FL |
| bornyl isobutyrate | FL/FR |
| chocolate pyrazine A | FL/FR |
| coumane | FL/FR |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
2,5- | diethyl-4-methyl thiazole | FL |
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 |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
2- | ethyl-3-methoxypyrazine | FL/FR |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
3-(2- | furyl) acrolein | FL/FR |
(E,E)-2,4- | heptadien-1-ol | FL |
2- | hexyl-5 or 6-keto-1,4-dioxane | FL |
2- | methoxypyrazine | FL/FR |
| methyl 2-(methyl thio) acetate | FL |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-ethoxypyrazine | FL/FR |
| peanut dithiazine | FL |
2- | propyl pyridine | FL |
2- | propyl-3,5-dimethyl pyrazine | FL |
| pyrazines mixture | FL |
para- | salicylic acid | FL |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
| valeraldehyde propylene glycol acetal | FL/FR |
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5- | acetyl-2,3-dihydro-1,4-thiazine | FL |
| sulfuryl formate | FL |
| sulfuryl octanoate | FL/FR |
| sulfuryl propionate | FL/FR |
| valeraldehyde dibutyl acetal | FL/FR |
alliaceous |
| benzyl mercaptan | FL |
| dicyclohexyl disulfide | FL |
2- | methyl thioacetaldehyde | FL |
anisic |
ortho- | methyl acetophenone | FL/FR |
bready |
2- | propionyl thiazole | FL |
brown |
| furfural | FL/FR |
1- | hydroxy-2-butanone | FL/FR |
burnt |
| furfuryl alcohol | FL |
2- | methyl quinoxaline | FL |
iso | propenyl pyrazine | FL/FR |
2,6- | xylenol | FL/FR |
buttery |
3,4- | hexane dione | FL/FR |
camphoreous |
ortho- | methyl anisole | FL/FR |
caramellic |
| caramel furanone | FL |
| cyclotene | FL/FR |
| fenugreek absolute | FL/FR |
cocoa |
| cocoa hexenal | FL/FR |
coffee |
| coffee difuran | FL/FR |
| coffee dione | FL/FR |
| coffee pyrazine | FL |
| difurfuryl ether | FL |
| diisoamyl thiomalate | FL |
2,4- | dimethyl thiazole | FL |
2- | ethyl-4-methyl thiazole | FL/FR |
| furfuryl mercaptan | FL/FR |
| methyl furfuryl disulfide | FL/FR |
2-iso | propyl pyrazine | FL |
2- | thiophene thiol | FL |
corn chip |
2- | acetyl thiazole | FL/FR |
2- | acetyl-2-thiazoline | FL |
creamy |
alpha- | angelica lactone | FL/FR |
| ethyl vanillate | FL/FR |
earthy |
| difurfuryl sulfide | FL |
2- | methyl-3-propyl pyrazine | FL/FR |
ethereal |
| allyl 2-ethyl butyrate | FL/FR |
fatty |
| coconut absolute | FL/FR |
2- | heptyl furan | FL/FR |
(E,E)-2,4- | nonadienal | FL |
fishy |
4,5- | dimethyl thiazole | FL |
fruity |
2- | ethyl-2,5-dihydro-4-methyl thiazole | FL |
| furfuryl propionate | FL |
2,4- | hexadien-1-ol | FL |
| methyl valerate | FL/FR |
3- | methyl-2-butenal | FL/FR |
| propyl benzoate | FL/FR |
fusel |
2- | methyl butyraldehyde | FL/FR |
green |
2,5- | dimethyl thiophene | FL |
| methyl heptenone | FL/FR |
4- | methyl thiazole | FL |
2- | methyl-5-isopropyl pyrazine | FL |
| propylene glycol acetone ketal | FL |
2- | vinyl pyrazine | FL |
lactonic |
gamma- | heptalactone | FL/FR |
meaty |
| benzothiazole | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
moldy |
| strawberry furanone methyl ether | FL/FR |
mustard |
| furfuryl methyl ether | FL |
musty |
2,5- | dimethyl pyrazine | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
| shoyu pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
naphthyl |
para- | methyl anisole | FL/FR |
nutty |
2- | acetyl furan | FL/FR |
3- | acetyl pyridine | FL/FR |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
3- | acetyl-2,5-dimethyl thiophene | FL |
2- | acetyl-3-ethyl pyrazine | FL/FR |
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 |
2- | acetyl-5-methyl furan | FL/FR |
| aconitic acid | FL |
| arachis hypogaea fruit extract | FL |
3,6- | cocoa pyrazine | FL/FR |
3,5(6)- | cocoa pyrazine | FL |
3,5- | cocoa pyrazine | FL/FR |
3,5- | diethyl-2-methyl pyrazine | FL |
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 |
1- | ethyl-2-acetyl pyrrole | FL |
| filbert heptenone | FL/FR |
| filbert heptenone B | FL/FR |
| filbert pyrazine | FL/FR |
european | hazelnut oleoresin | FL |
2,6- | lutidine | FL/FR |
| methoxymethyl pyrazine | FL/FR |
| methyl benzoxole | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty quinoxaline | FL/FR |
| nutty thiazole | FL |
| peanut oxazole | FL |
| sesame absolute | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
| vinyl sulfurol | FL/FR |
onion |
| furfuryl isopropyl sulfide | FL |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
2- | acetyl pyrazine | FL/FR |
3,5- | diisobutyl-1,2,4-trithiolane | FL |
| ethyl 3-(furfuryl thio) propionate | FL |
| furfuryl thioacetate | FL/FR |
sulfurous |
| butyl mercaptan | FL |
| ethyl methyl sulfide | FL |
S- | ethyl thioacetate | FL |
S- | furfuryl thioformate | FL/FR |
| furfuryl thiopropionate | FL |
| methyl 2-methyl-3-furyl disulfide | FL |
2- | thienyl mercaptan | FL |
toasted |
| acetyl propionyl | FL/FR |
vegetable |
2-sec- | butyl-3-methoxypyrazine | FL/FR |
1- | furfuryl pyrrole | FL/FR |
| vegetable soup flavor | FL |
winey |
iso | amyl nonanoate | FL/FR |
5- | ethyl-2-methyl pyridine | FL |
| valeraldehyde | FL/FR |
| whiskey lactone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | ethoxy thiazole | 2- | ethoxy-1,3-thiazole | | ethyl 2-thiazolyl ether | | thiazole, 2-ethoxy- | 2- | thiazolyl ethyl ether |
Articles:
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