Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow liquid to solid (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.05406 to 1.06500 @ 20.00 °C.
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Pounds per Gallon - (est).: | 8.781 to 8.872
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Refractive Index: | 1.50200 to 1.51400 @ 20.00 °C.
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Melting Point: | 69.00 °C. @ 760.00 mm Hg
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Boiling Point: | 145.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 5.080000 mmHg @ 25.00 °C. |
Vapor Density: | 3.8 ( Air = 1 ) |
Flash Point: | 121.00 °F. TCC ( 49.44 °C. )
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logP (o/w): | 0.361 (est) |
Soluble in: |
| alcohol | | water, 1750 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: coffee |
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| coffee tea beefy barley roasted barley |
Odor Description: at 0.10 % in dipropylene glycol. | coffee tea beefy roasted barley |
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Flavor Type: coffee |
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| coffee |
Taste Description:
| coffee |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
2,4-Dimethylthiazole Kosher |
Odor Description: | coffee/tea, roast barley, meaty |
Taste Description: | coffee Used in condiments, soups and sauces at 2-ppm, and in bakery and confection at 10ppm. |
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Taytonn ASCC |
2,4-Dimethylthiazole |
Odor Description: | Meaty, Nutty, Roast |
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Cosmetic Information:
Suppliers:
Ambles Nature et Chimie |
2.4-DIMETHYL THIAZOLE
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Anhui Suzhou Jinli Aromatic Chemicals |
2,4-Dimethyl Thiazole
Odor: meat, coffee, cocoa |
Beijing Lys Chemicals |
2,4-Dimethylthiazole
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BOC Sciences |
For experimental / research use only. |
2,4-Dimethyl Thiazole
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DeLong Chemicals America |
2,4-Dimethylthiazole, Kosher
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Endeavour Specialty Chemicals |
2,4-Dimethylthiazole 99% F&F
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Speciality Chemical Product Groups |
Jiangyin Healthway |
2,4-Dimethyl thiazole
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New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2,4-Dimethyl thiazole Kosherk
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Lluch Essence |
2,4-DIMETHYL THIAZOLE
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M&U International |
2,4-DIMETHYL THIAZOLE, Kosher
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Matrix Scientific |
For experimental / research use only. |
2,4-Dimethylthiazole, 97%
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Penta International |
2,4-DIMETHYLTHIAZOLE
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R C Treatt & Co Ltd |
2,4-Dimethylthiazole
Kosher Odor: coffee/tea, roast barley, meaty Flavor: coffee Used in condiments, soups and sauces at 2-ppm, and in bakery and confection at 10ppm. |
Reincke & Fichtner |
2,4-Dimethylthiazole
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Robinson Brothers |
2,4-Dimethylthiazole F&F
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https://www.robinsonbrothers.uk/chemistry-competences |
Sigma-Aldrich |
2,4-Dimethylthiazole, ≥95%, FG
Odor: meaty; coffee |
Certified Food Grade Products |
Sunaux International |
2,4-Dimethyl Thiazole
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Synerzine |
2,4-Dimethylthiazole
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Taytonn ASCC |
2,4-Dimethylthiazole
Odor: Meaty, Nutty, Roast |
TCI AMERICA |
For experimental / research use only. |
2,4-Dimethylthiazole >99.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
2,4-Dimethyl Thiazole
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Tengzhou Xiang Yuan Aroma Chemicals |
2,4-Dimethyl Thiazole
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Tianjin Danjun International |
2,4-Dimethylthiazole
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United International |
2,4-Dimethyl Thiazole
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 10 - Flammable. R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. 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: |
intraperitoneal-mouse LD50 250 mg/kg National Technical Information Service. Vol. AD691-490
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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 2,4-dimethyl thiazole usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.61 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 140 (μg/person/day) |
Threshold of Concern: | 540 (μg/person/day) |
Structure Class: | II |
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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 (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
Bakery wares (07.0): | 0.40000 | 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): | - | - |
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:
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 |
Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): 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 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 541-58-2 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 10934 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2,4-dimethyl-1,3-thiazole |
Chemidplus: | 0000541582 |
RTECS: | XJ4375000 for cas# 541-58-2 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| methyl furfuryl disulfide | FL/FR |
balsamic |
2- | acetyl furan | FL/FR |
| guaiacyl phenyl acetate | FL/FR |
| guaiyl acetate | FL/FR |
| coffee dione | FL/FR |
| cyclotene | FL/FR |
chocolate |
2,6- | dimethyl pyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
citrus |
| verbena absolute france | FL/FR |
cocoa |
2- | methyl butyraldehyde | 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 |
floral |
| geranyl formate | FL/FR |
alpha-iso | methyl ionone (90% min.) | FL/FR |
| phenethyl isobutyrate | FL/FR |
| tetrahydrolinalool | FL/FR |
| heptyl butyrate | FL/FR |
green |
| magnolia flower oil | FL/FR |
herbal |
6- | acetoxydihydrotheaspirane | FL/FR |
| clary sage absolute | FL/FR |
| clary sage oil france | FL/FR |
| theaspirane | FL/FR |
| wormwood oil america | FL/FR |
| yerba mate absolute | FL/FR |
licorice |
sweet | basil oleoresin | FL/FR |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
medicinal |
2,6- | xylenol | FL/FR |
mentholic |
| menthyl acetate | FL/FR |
| menthyl acetate racemic | FL/FR |
musty |
| menthofuran | FL/FR |
ketoiso | phorone | FL/FR |
nutty |
3,5- | cocoa pyrazine | FL/FR |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| filbert heptenone | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
spicy |
(-)- | cubenol | FL/FR |
sulfurous |
| benzothiazole | FL/FR |
| furfuryl thioacetate | FL/FR |
S- | furfuryl thioformate | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
tropical |
| genet absolute | FL/FR |
vegetable |
1- | furfuryl pyrrole | FL/FR |
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For Flavor |
|
No flavor group found for these |
6- | acetoxydihydrotheaspirane | FL/FR |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| guaiyl acetate | FL/FR |
| magnolia flower oil | FL/FR |
| menthyl acetate racemic | FL/FR |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
|
1-(2- | thienyl) butanone | FL |
alliaceous |
| benzyl mercaptan | FL |
| dicyclohexyl disulfide | FL |
brown |
1- | hydroxy-2-butanone | FL/FR |
burnt |
| furfuryl alcohol | FL |
2- | methyl quinoxaline | FL |
2,6- | xylenol | FL/FR |
caramellic |
| caramel furanone | FL |
| cyclotene | FL/FR |
citrus |
ketoiso | phorone | FL/FR |
| verbena absolute france | FL/FR |
coffee |
| coffee difuran | FL/FR |
| coffee dione | FL/FR |
| coffee pyrazine | FL |
| difurfuryl ether | FL |
| diisoamyl thiomalate | FL |
| furfuryl mercaptan | FL/FR |
| methyl furfuryl disulfide | FL/FR |
2- | thiophene thiol | FL |
cooling |
| menthyl acetate | FL/FR |
| theaspirane | FL/FR |
earthy |
| difurfuryl sulfide | FL |
floral |
alpha-iso | methyl ionone (90% min.) | FL/FR |
| tetrahydrolinalool | FL/FR |
fruity |
| furfuryl propionate | FL |
fusel |
2- | methyl butyraldehyde | FL/FR |
green |
| geranyl formate | FL/FR |
| heptyl butyrate | FL/FR |
2- | methyl-5-isopropyl pyrazine | FL |
hay |
| genet absolute | FL/FR |
herbal |
| clary sage absolute | FL/FR |
| clary sage oil france | FL/FR |
| wormwood oil america | FL/FR |
| yerba mate absolute | FL/FR |
honey |
| phenethyl isobutyrate | FL/FR |
licorice |
sweet | basil oleoresin | FL/FR |
meaty |
| benzothiazole | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
3- | mercapto-2-butanone | FL |
2- | methyl 3-(methyl thio) furan | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
mustard |
| furfuryl methyl ether | FL |
musty |
| menthofuran | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
nutty |
2- | acetyl furan | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
3,5(6)- | cocoa pyrazine | FL |
2,3- | dimethyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| filbert heptenone | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
onion |
| furfuryl isopropyl sulfide | FL |
phenolic |
| guaiacyl phenyl acetate | FL/FR |
roasted |
2- | acetyl pyrazine | FL/FR |
| ethyl 3-(furfuryl thio) propionate | FL |
| furfuryl thioacetate | FL/FR |
spicy |
(-)- | cubenol | FL/FR |
sulfurous |
| butyl mercaptan | FL |
| ethyl methyl sulfide | FL |
S- | ethyl thioacetate | FL |
S- | furfuryl thioformate | FL/FR |
| furfuryl thiopropionate | FL |
3- | methyl-2-butane thiol | FL |
2- | thienyl mercaptan | FL |
vegetable |
1- | furfuryl pyrrole | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2,4- | dimethyl-1,3-thiazole | 2,4- | dimethyl-thiazole | 2,4- | dimethylthiazole | 2,4- | methyl thiazole | | thiazole, 2,4-dimethyl- |
Articles:
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