Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | yellow to deep reddish amber clear liquid (est) |
Assay: | 97.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.08800 to 1.10200 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.053 to 9.170
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Refractive Index: | 1.55500 to 1.57500 @ 20.00 °C.
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Melting Point: | -15.00 °C. @ 760.00 mm Hg
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Boiling Point: | 78.00 to 80.00 °C. @ 25.00 mm Hg
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Boiling Point: | 173.00 to 174.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.962000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.3 ( Air = 1 ) |
Flash Point: | 159.00 °F. TCC ( 70.56 °C. )
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logP (o/w): | 1.552 (est) |
Soluble in: |
| alcohol | | water | | water, 787.9 mg/L @ 25 °C (est) |
Organoleptic Properties:
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Odor Type: nutty |
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| musty nutty rooty vegetable cocoa |
Odor Description: at 0.10 % in dipropylene glycol. | musty nutty root vegetable cocoa |
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| musty nutty root beer vegetable |
Odor Description:
| Diffusive, musty, nutty, root vegetable-like Mosciano, Gerard P&F 16, No. 2, 49, (1991) |
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Flavor Type: nutty |
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| nutty musty earthy cocoa powdery |
Taste Description: at 20.00 ppm. | Nutty, musty, earthy, cocoa powder like Mosciano, Gerard P&F 16, No. 2, 49, (1991) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
4-Methyl-5-vinylthiazole Halal, Kosher |
Odor Description: | nut/hazelnut, cocoa extract |
Taste Description: | nutty Used in bakery and desserts at 10ppm, and in meat products and soups at 5ppm, also in frozen and sweet confectionery. |
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Cosmetic Information:
Suppliers:
Ambles Nature et Chimie |
4-METHYL-5-VINYL THIAZOLE
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Anhui Haibei |
4-Methyl-5-vinyl Thiazole
Odor: Musty nutty root vegetable cocoa |
Anhui Suzhou Jinli Aromatic Chemicals |
4-Methyl-5-vinyl thiazole
Odor: burnt, nut |
Beijing Lys Chemicals |
4-Methyl-5-vinylthiazole
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BOC Sciences |
For experimental / research use only. |
4-Methyl-5-vinylthiazole
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Charkit Chemical |
METHYL-5-VINYLTHIAZOLE, 4- FEMA 3313
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Citrus and Allied Essences |
4-Methyl-5-Vinyl Thiazole
Odor: burnt meat base with a fruity topnote |
Market Report |
DeLong Chemicals America |
4-Methyl-5-vinylthiazole, Kosher
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Diffusions Aromatiques |
4-METHYL-5-VINYLTHIAZOL
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Endeavour Specialty Chemicals |
4-Methyl-5-vinylthiazole 99% F&F
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Speciality Chemical Product Groups |
Ernesto Ventós |
4-METHYL-5-VINYLTHIAZOLE
Odor: COCOA, CHOCOLATE, ALMOND, BEAN |
FCI SAS |
4-METHYL-5-VINYLTHIAZOLE
Odor: Pungent cocoa, chocolate, nut, bean |
Frutarom |
4-METHYL-5-VINYLTHIAZOLE
KOSHER Flavor: Cocoa, Nutty, Musty, Vegetable |
CBD Offering |
IFF |
4-METHYL-5-VINYLTHIAZOLE
KOSHER Flavor: Cocoa, Nutty, Musty, Vegetable |
Indukern F&F |
4-METHYL-5-VINYL THIAZOLE
Odor: NUTTY, CACAO |
Jiangyin Healthway |
4-Methyl-5-vinyl thiazole
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New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
4-Methyl -5-vinyl thiazole, Kosherk
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Kingchem Laboratories |
4 METHYL-5-VINYL THIAZOLE
Odor: Cocoa, chocolate, almond, bean |
Lluch Essence |
4-METHYL-5-VINYL THIAZOLE
|
M&U International |
4-METHYL-5-VINYL THIAZOLE, Kosher
|
Matrix Scientific |
For experimental / research use only. |
4-Methyl-5-vinylthiazole, 95%
|
Pearlchem Corporation |
4-Methyl-5-vinyl Thiazole
|
Penta International |
4-METHYL-5-VINYLTHIAZOLE
|
R C Treatt & Co Ltd |
4-Methyl-5-vinylthiazole
Halal, Kosher Odor: nut/hazelnut, cocoa extract Flavor: nutty Used in bakery and desserts at 10ppm, and in meat products and soups at 5ppm, also in frozen and sweet confectionery. |
Robinson Brothers |
4-Methyl-5-vinylthiazole F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Sigma-Aldrich |
4-Methyl-5-vinylthiazole, ≥97%, FG
Odor: chocolate; nutty |
Certified Food Grade Products |
Sunaux International |
4-Methyl-5-vinyl Thiazole
|
Synerzine |
4-Methyl-5-Vinyl Thiazole (50% in benzyl alcohol)
|
Synerzine |
4-Methyl-5-Vinyl Thiazole (neat)
|
Taytonn ASCC |
4-Methyl-5-Vinylthiazole
Odor: Cocoa, Musty, Nutty, Vegetable |
TCI AMERICA |
For experimental / research use only. |
4-Methyl-5-vinylthiazole >96.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
4-Methyl-5-vinyl thiazole
|
Tengzhou Xiang Yuan Aroma Chemicals |
4-Methyl-5-Vinyl Thiazole
|
Tianjin Danjun International |
4-Methyl-5-vinylthiazole
|
United International |
4-Methyl-5-Vinyl Thiazole
|
WholeChem |
4-Methyl-5-vinylthiazole
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 01/02 - Keep locked up and out of the reach of children. 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. S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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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: |
oral-mouse LD50 400 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.
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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: | 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 vinyl sulfurol usage levels up to: | | 0.0500 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.10 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.20 (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: | - | 8.00000 |
beverages(nonalcoholic): | - | 2.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 2.00000 |
fruit ices: | - | 2.00000 |
gelatins / puddings: | - | 8.00000 |
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 |
Statement on List of Representative Substances for Testing.
The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000). 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 |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 1759-28-0 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 15654 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 5-ethenyl-4-methyl-1,3-thiazole |
Chemidplus: | 0001759280 |
RTECS: | XJ5104000 for cas# 1759-28-0 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
balsamic |
balsamic |
| amyl phenyl acetate | FL/FR |
dextro- | fenchone | FL/FR |
| prenyl benzoate | FL/FR |
burnt |
(R)-2- | methyl butyraldehyde | |
chocolate |
iso | amyl phenyl acetate | FL/FR |
iso | butyl phenyl acetate | FL/FR |
| chocolate pyrazine A | FL/FR |
| cocoa oleoresin | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
earthy |
6(or 8)-iso | butyl quinoline | FR |
| nutty pyrazine | FL/FR |
fatty |
(Z)-3- | octen-1-ol | FL/FR |
floral |
alpha- | amyl cinnamyl acetate | FL/FR |
| amyl salicylate | FL/FR |
fruity |
| rhubarb pyran | FR |
| tropical thiazole | FL/FR |
herbal |
1- | allyl-2,2,7,7-tetramethyl cycloheptanol | FR |
| tricyclodecenyl isobutyrate | FR |
honey |
| butyl phenyl acetate | FL/FR |
| phenyl acetic acid | FL/FR |
medicinal |
| quinoline | CS |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
nutty |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | ethyl pyrazine | FL/FR |
| filbert pyrazine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty quinoxaline | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
sulfurous |
| methyl 3-(methyl thio) propionate | FL/FR |
sweet |
red | cinchona bark | |
vanilla |
| ethyl vanillin isobutyrate | FL/FR |
| vanillin | FL/FR |
| vanillyl isobutyrate | FL/FR |
woody |
4- | hydroxybenzaldehyde | FL/FR |
|
For Flavor |
|
No flavor group found for these |
| acetyl acetaldehyde dimethyl acetal | FL |
(E)- | aconitic acid | FL |
| amyl phenyl acetate | FL/FR |
| chocolate pyrazine A | FL/FR |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
(R)-2- | methyl butyraldehyde | |
| prenyl benzoate | FL/FR |
alliaceous |
| tropical thiazole | FL/FR |
aromatic |
| amyl salicylate | FL/FR |
bitter |
red | cinchona bark | |
| methyl ethoxypyrazine | FL |
chocolate |
| cocoa oleoresin | FL/FR |
cocoa |
iso | butyl phenyl acetate | FL/FR |
| butyraldehyde | FL |
2- | methyl furan | FL |
cooling |
dextro- | fenchone | FL/FR |
creamy |
4- | hydroxybenzaldehyde | FL/FR |
earthy |
alpha- | amyl cinnamyl acetate | FL/FR |
| camu camu distillates | FL |
fatty |
(Z)-3- | octen-1-ol | FL/FR |
floral |
iso | amyl phenyl acetate | FL/FR |
| phenyl acetic acid | FL/FR |
honey |
| butyl phenyl acetate | FL/FR |
musty |
2,5- | dimethyl pyrazine | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
nutty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-5-methyl furan | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2,4- | dimethyl-5-vinyl thiazole | FL |
2- | ethyl pyrazine | FL/FR |
| filbert pyrazine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
| nutty cyclohexenone | FL/FR |
| nutty pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
| nutty thiazole | FL |
| peanut oxazole | FL |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
roasted |
2- | acetyl pyrazine | FL/FR |
vanilla |
| ethyl vanillin isobutyrate | FL/FR |
| vanillin | FL/FR |
| vanillyl isobutyrate | FL/FR |
vegetable |
| methyl 3-(methyl thio) propionate | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
5- | ethenyl-4-methyl thiazole | 5- | ethenyl-4-methyl-1,3-thiazole | 5- | ethenyl-4-methylthiazole | 4- | methyl-5-vinyl thiazole | 4 | methyl-5-vinyl thiazole | 4- | methyl-5-vinyl thiazole (50% in benzyl alcohol) | 4- | methyl-5-vinyl thiazole (neat) | 4- | methyl-5-vinyl-1,3-thiazole | 4- | methyl-5-vinylthiazole | 4- | methyl-5-vinylthiazole natural 5% in ETOH | | thiazole, 4-methyl-5-vinyl- | | thiazole, 5-ethenyl-4-methyl- | | vinylsulfurol |
Articles:
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