Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 97.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.11800 to 1.12200 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.303 to 9.336
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Refractive Index: | 1.52200 to 1.52600 @ 20.00 °C.
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Boiling Point: | 133.00 to 134.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 10.031000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 3.4 ( Air = 1 ) |
Flash Point: | 90.00 °F. TCC ( 32.22 °C. )
|
logP (o/w): | 0.970 |
Soluble in: |
| alcohol | | water, 1.746e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
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Odor Type: nutty |
|
| nutty green vegetable tomato |
Odor Description: at 0.10 % in dipropylene glycol. | nutty green vegetable tomato |
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| alliaceous ripe nutty vegetable tomato green tropical |
Odor Description:
| Alliaceous, ripe, nutty, vegetable, tomato with a green tropical nuance Mosciano, Gerard P&F 17, No. 6, 41, (1992) |
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Flavor Type: green |
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| green vegetable meaty alliaceous |
Taste Description: at 10.00 ppm. | Green, vegetative, meaty, with an alliaceous nuance Mosciano, Gerard P&F 17, No. 6, 41, (1992) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
4-Methylthiazole Halal, Kosher |
Odor Description: | green, nutty |
Taste Description: | green Used in bakery, meat products , soups and sauces, breakfast cereals, confectionery at 5ppm, and in dairy flavors at 3ppm. |
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Cosmetic Information:
Suppliers:
Ambles Nature et Chimie |
4-METHYL THIAZOLE
|
Anhui Haibei |
4-Methyl Thiazole
Odor: Nutty green |
Augustus Oils |
4 Methyl Thiazole
|
Services |
Beijing Lys Chemicals |
4-Methyl thiazole
|
BOC Sciences |
For experimental / research use only. |
4-Methylthiazole
|
Charkit Chemical |
METHYLTHIAZOLE, 4- M2550 FEMA 3716
|
DeLong Chemicals America |
4-Methylthiazole, Kosher
|
Endeavour Specialty Chemicals |
4-Methylthiazole 99% F&F
|
Speciality Chemical Product Groups |
Jiangyin Healthway |
4-Methyl thiazole
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
4-Methyl thiazole, Kosherk
|
Lluch Essence |
4-METHYL THIAZOLE
|
M&U International |
4-METHYL THIAZOLE, Kosher
|
Penta International |
4-METHYLTHIAZOLE
|
R C Treatt & Co Ltd |
4-Methylthiazole
Halal, Kosher Odor: green, nutty Flavor: green Used in bakery, meat products , soups and sauces, breakfast cereals, confectionery at 5ppm, and in dairy flavors at 3ppm. |
Reincke & Fichtner |
4-Methyl Thiazole
|
Robinson Brothers |
4-Methylthiazole F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Shijiazhuang Donglian Nankai Aroma Chemicals |
4-Methylthiazole
Odor: Green onion, vegetable, tomato, tropicalfruit, nut and fresh |
Sigma-Aldrich |
4-Methylthiazole, ≥98%, FG
Odor: green; nutty |
Certified Food Grade Products |
Sunaux International |
4-Methyl Thiazole
|
Synerzine |
4-Methylthiazole
|
Taytonn ASCC |
4-Methylthiazole
Odor: Green, Nutty |
TCI AMERICA |
For experimental / research use only. |
4-Methylthiazole >98.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
4-Methyl Thiazole
|
Tengzhou Xiang Yuan Aroma Chemicals |
4-Methyl Thiazole
|
Tianjin Danjun International |
4-Methyl thiazole
|
United International |
4-Methyl Thiazole
|
WholeChem |
4-Methyl thiazole
|
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 37/39 - Wear suitable 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-mouse LD50 [sex: F] 360 ul/kg (O’Neal et al., 1978)
gavage-rat LD50 [sex: M,F] 930 mg/kg (Mondino, 1981b)
oral-mouse LD50 360 uL/kg SENSE ORGANS AND SPECIAL SENSES: PTOSIS: EYE
BEHAVIORAL: ATAXIA
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX) Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 182, 1992.
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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 4-methyl thiazole usage levels up to: | | not for fragrance use.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.097 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.05 (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: 13 |
Click here to view publication 13 |
| average usual ppm | average maximum ppm |
baked goods: | - | 5.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 5.00000 |
cheese: | - | 5.00000 |
chewing gum: | - | 5.00000 |
condiments / relishes: | - | 1.50000 |
confectionery froastings: | - | 5.00000 |
egg products: | - | - |
fats / oils: | - | 3.00000 |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 5.00000 |
hard candy: | - | 5.00000 |
imitation dairy: | - | 2.50000 |
instant coffee / tea: | - | 2.00000 |
jams / jellies: | - | - |
meat products: | - | 5.00000 |
milk products: | - | 3.00000 |
nut products: | - | 5.00000 |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | 5.00000 |
seasonings / flavors: | - | - |
snack foods: | - | 5.00000 |
soft candy: | - | 5.00000 |
soups: | - | 5.00000 |
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 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): | 693-95-8 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 12748 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 4-methyl-1,3-thiazole |
Chemidplus: | 0000693958 |
RTECS: | XJ5096000 for cas# 693-95-8 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
alliaceous |
| dibutyl sulfide | FL/FR |
| dimethyl trisulfide | FL/FR |
| dipropyl disulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
| methyl furfuryl disulfide | FL/FR |
caramellic |
2-iso | butyl-3-methyl pyrazine | FL/FR |
chocolate |
2,4,5- | trimethyl thiazole | FL/FR |
citrus |
| methyl heptenone | FL/FR |
coumarinic |
| phthalide | FL/FR |
earthy |
1- | octen-3-ol | FL/FR |
ethereal |
| ethyl pyruvate | FL/FR |
2- | methyl valeraldehyde | FL/FR |
5- | methyl-5-hexen-2-one | FL/FR |
floral |
(Z)- | rose oxide | FL/FR |
fruity |
| hexanal propylene glycol acetal | FL/FR |
2- | pentyl furan | 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 |
| ethyl (E)-2-hexenoate | FL/FR |
| galbanum decatriene | FL/FR |
| geranium thiazole | FL/FR |
1- | hepten-3-ol | FL/FR |
(Z)-4- | heptenal | FL/FR |
(Z)-2- | hexen-1-ol | FL/FR |
(Z)-4- | hexen-1-ol | FL/FR |
(E)-4- | hexen-1-ol | |
(Z)-3- | hexen-1-yl (E)-crotonate | FL/FR |
(Z)-3- | hexen-1-yl formate | FL/FR |
(Z)-3- | hexen-1-yl lactate | FL/FR |
(Z)-3- | hexen-1-yl phenyl acetate | FL/FR |
(Z)-3- | hexen-1-yl pyruvate | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
3- | hexenal | FL/FR |
4- | hexenol | FL/FR |
| hexyl hexanoate | FL/FR |
(Z)- | leaf acetal | FL/FR |
| melon nonenoate | FL/FR |
| methyl heptine carbonate | FL/FR |
| nerol oxide | FL/FR |
2,6- | nonadien-1-ol | FL/FR |
(Z,Z)-3,6- | nonadien-1-ol | FL/FR |
2- | octen-1-ol | FL/FR |
1- | penten-3-ol | FL/FR |
(E)-2- | pentenal | FL/FR |
herbal |
3- | butylidene phthalide | FL/FR |
melon |
(Z)-6- | nonen-1-ol | FL/FR |
iso | propyl tiglate | FL/FR |
musty |
| cocoa butenal | FL/FR |
| hazelnut pyrazine | FL/FR |
nutty |
2- | acetyl-3-methyl pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
2- | methyl pyrazine | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| shoyu pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
sulfurous |
| benzothiazole | FL/FR |
| dimethyl disulfide | FL/FR |
| dimethyl sulfide | FL/FR |
| ethyl methyl mercaptopropionate | FL/FR |
| grapefruit menthane | FL/FR |
| lychee mercaptan acetate | FL/FR |
| methyl 3-(methyl thio) propionate | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
vegetable |
1- | furfuryl pyrrole | FL/FR |
| mesityl oxide | FL/FR |
| methional | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
waxy |
| methyl octanoate | FL/FR |
woody |
alpha- | farnesene | FL/FR |
alpha- | farnesene isomer | FL/FR |
yeasty |
2- | octen-4-one | FL/FR |
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For Flavor |
|
No flavor group found for these |
iso | butyl mercaptan | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
2,5- | diethyl-4-methyl thiazole | FL |
| diisopropyl sulfide | FL |
2- | ethyl-4,5-dimethyl oxazole | FL |
(Z)-3- | hexen-1-yl (E)-crotonate | FL/FR |
(E)-4- | hexenal | FL |
2- | hexenal | FL |
2- | methyl thiazole | FL |
4-( | methyl thio) butanol | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-5-methoxythiazole | FL |
2-iso | propyl-3-(methyl thio) pyrazine | FL |
alliaceous |
| allyl thiopropionate | FL |
| cyclopentyl mercaptan | FL |
| dimethyl trisulfide | FL/FR |
| dipropyl disulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
| garlic oil extenders | FL |
2- | methyl thioacetaldehyde | FL |
3- | tetrahydrothiophenone | FL |
| tropical thiazole | FL/FR |
celery |
3- | butylidene phthalide | FL/FR |
coffee |
2- | ethyl-4-methyl thiazole | FL/FR |
| methyl furfuryl disulfide | FL/FR |
2-iso | propyl pyrazine | FL |
coumarinic |
| phthalide | FL/FR |
ethereal |
5- | methyl-5-hexen-2-one | FL/FR |
fatty |
(E,E)-2,4- | heptadienal | FL |
2- | octen-1-ol | FL/FR |
(E)-2- | octenoic acid | FL |
fermented |
| methyl thio isovalerate | FL |
fruity |
| ethyl (E)-2-hexenoate | FL/FR |
2,4- | hexadien-1-ol | FL |
| hexanal propylene glycol acetal | FL/FR |
| hexyl hexanoate | FL/FR |
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 |
alpha- | farnesene | FL/FR |
alpha- | farnesene isomer | FL/FR |
| galbanum decatriene | FL/FR |
| geranium thiazole | FL/FR |
1- | hepten-3-ol | FL/FR |
(E)-2- | heptenal | FL |
(Z)-4- | heptenal | FL/FR |
(Z)-2- | hexen-1-ol | FL/FR |
(Z)-4- | hexen-1-ol | FL/FR |
(E)-4- | hexen-1-ol | |
(Z)-3- | hexen-1-yl formate | FL/FR |
(Z)-3- | hexen-1-yl lactate | FL/FR |
(Z)-3- | hexen-1-yl phenyl acetate | FL/FR |
(Z)-3- | hexen-1-yl pyruvate | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
3- | hexenal | FL/FR |
2- | hexyl pyridine | FL |
| horseradish oil | FL |
(Z)- | leaf acetal | FL/FR |
| melon nonenoate | FL/FR |
| methyl heptenone | FL/FR |
| methyl heptine carbonate | FL/FR |
| methyl octanoate | FL/FR |
3-(5- | methyl-2-furyl) butanal | FL |
| nerol oxide | FL/FR |
2,6- | nonadien-1-ol | FL/FR |
2,4- | octadienal | FL |
4- | penten-1-yl acetate | FL |
1- | penten-3-ol | FL/FR |
(E)-2- | pentenal | FL/FR |
2- | pentyl furan | FL/FR |
2- | propyl pyrazine | FL |
iso | propyl tiglate | FL/FR |
| propylene glycol acetone ketal | FL |
(Z)- | rose oxide | FL/FR |
juicy |
| lychee mercaptan acetate | FL/FR |
malty |
| yeast thiazoline | FL |
meaty |
| benzothiazole | FL/FR |
2,6- | dimethyl thiophenol | FL |
3- | mercapto-3-methyl butanol | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
4- | hexenol | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
mushroom |
1- | octen-3-ol | FL/FR |
musty |
2- | ethoxythiazole | FL |
| hazelnut pyrazine | FL/FR |
| shoyu pyrazine | FL/FR |
nutty |
2- | acetyl-3-methyl pyrazine | FL/FR |
| aconitic acid | FL |
3,5- | diethyl-2-methyl pyrazine | FL |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl pyrazine | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| peanut oxazole | FL |
| tetrahydrofurfuryl alcohol | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
| vinyl sulfurol | FL/FR |
onion |
| methyl propyl disulfide | FL |
2- | methyl-1,3-dithiolane | FL |
| propyl thioacetate | FL |
potato |
| mesityl oxide | FL/FR |
roasted |
| ethyl 3-(furfuryl thio) propionate | FL |
rummy |
| ethyl pyruvate | FL/FR |
spicy |
| jalapeno oleoresin | FL |
sulfurous |
| dimethyl disulfide | FL/FR |
| dimethyl sulfide | FL/FR |
| ethyl methyl mercaptopropionate | FL/FR |
| ethyl methyl sulfide | FL |
| furfuryl methyl sulfide | FL |
| grapefruit menthane | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl benzyl disulfide | FL |
| methyl thiomethyl butyrate | FL |
| potato butanone | FL |
tomato |
| methional | FL/FR |
tropical |
3- | mercaptohexyl butyrate | FL |
vegetable |
1- | furfuryl pyrrole | FL/FR |
| methyl 3-(methyl thio) propionate | FL/FR |
2- | methyl valeraldehyde | FL/FR |
2- | octen-4-one | FL/FR |
| radish isothiocyanate | FL |
waxy |
(Z,Z)-3,6- | nonadien-1-ol | FL/FR |
(Z)-6- | nonen-1-ol | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
4- | methyl-1,3-thiazole | 4- | methylthiazole | 4- | methylthizaole | | thiazole, 4-methyl- |
Articles:
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