Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.10900 to 1.11600 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.228 to 9.286
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Refractive Index: | 1.51100 to 1.51700 @ 20.00 °C.
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Boiling Point: | 128.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 12.922000 mmHg @ 25.00 °C. (est) |
Flash Point: | 84.00 °F. TCC ( 28.89 °C. )
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logP (o/w): | 0.343 (est) |
Soluble in: |
| alcohol | | water, slightly | | water, 5689 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: green |
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| green vegetable |
Odor Description: at 0.10 % in propylene glycol. | green vegetable |
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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 |
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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: |
Not determined
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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-methyl thiazole usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.018 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 150 (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): | - | - |
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): | 0.20000 | 1.00000 |
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 ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 77129 |
National Institute of Allergy and Infectious Diseases: | Data |
| 2-methyl-1,3-thiazole |
Chemidplus: | 0003581871 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
aldehydic |
aldehydic |
| muguet undecadienal | FR |
| ferula assa-foetida gum oil | FL/FR |
| methyl furfuryl disulfide | FL/FR |
balsamic |
| cinnamyl formate | FL/FR |
chocolate |
2,4,5- | trimethyl thiazole | FL/FR |
citrus |
| citral dimethyl acetal | FL/FR |
(E)-4- | decenal | FL/FR |
| grapefruit pentanol | FR |
earthy |
1- | octen-3-ol | FL/FR |
ethereal |
| acetal | FL/FR |
| ethyl pyruvate | FL/FR |
fatty |
2- | decenal | FL/FR |
5- | methyl-5-hexen-2-one | FL/FR |
| octanoic acid | FL/FR |
floral |
| amyl benzoate | FL/FR |
| anisyl propanal / methyl anthranilate schiff's base | FR |
alpha- | butyl cinnamaldehyde | FL/FR |
| citronellyl acetate | FL/FR |
| citronellyl propionate | FL/FR |
| cumin carbinol | FR |
| cuminyl acetaldehyde | FL/FR |
| dimethyl benzyl carbinol | FL/FR |
| dimethyl benzyl carbinyl butyrate | FL/FR |
6,8- | dimethyl-2-nonanol | FR |
| ethyl 2-benzyl butyrate | FL/FR |
| farnesyl acetate | FL/FR |
| floral butanal | FR |
| geranium oil bourbon | FL/FR |
| geranyl acetone | FL/FR |
| geranyl isobutyrate | FL/FR |
(Z)-3- | hexen-1-yl salicylate | FL/FR |
alpha- | hexyl cinnamaldehyde | FL/FR |
| hydroxycitronellal diethyl acetal | FL/FR |
| jasmin cyclopentanol | FR |
| jonquil absolute | FR |
| mimosa absolute france | FL/FR |
| neroli oil bigarde | FL/FR |
| nerolidol | FL/FR |
| ocean propanal / methyl anthranilate schiff's base | FR |
| orange leaf absolute | FL/FR |
| papaya isobutyrate | FL/FR |
| phenyl acetaldehyde diisobutyl acetal | FL/FR |
2- | phenyl propionaldehyde ethylene glycol acetal | FR |
| rose butanoate | FL/FR |
| styralyl formate | FL/FR |
| terpinyl isobutyrate | FL/FR |
| verdyl acetate | FR |
fruity |
| benzyl methyl ether | FL/FR |
| dimethyl succinate | FL/FR |
| ethyl methyl-para-tolyl glycidate | FL/FR |
| hexanal propylene glycol acetal | FL/FR |
| peach pivalate | FR |
2- | pentyl furan | FL/FR |
| tropical thiazole | FL/FR |
green |
iso | amyl 3-(2-furan) propionate | FL/FR |
iso | butyl benzyl carbinol | FL/FR |
| chrysanthemum oxide | FL/FR |
| cortex pyridine | FL/FR |
| decanal propylene glycol acetal | FL/FR |
| earthy acetal | FL/FR |
| ethyl (E)-2-hexenoate | FL/FR |
| flower hexene | FR |
| geranium thiazole | FL/FR |
(Z)-4- | heptenal | FL/FR |
(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 |
4- | hexenol | FL/FR |
| hexyl hexanoate | FL/FR |
| ivy carbaldehyde / methyl anthranilate schiff's base | FR |
| ivy dioxolane | FR |
| melon nonenoate | FL/FR |
| methyl cyclocitrone (IFF) | FR |
para- | methyl hydratropaldehyde | FL/FR |
| methyl octine carbonate | FL/FR |
4- | methyl-4-phenyl pentanone | FR |
2,6- | nonadien-1-ol | FL/FR |
| octanal dimethyl acetal | FL/FR |
2- | octen-1-ol | FL/FR |
| octyl oxyacetaldehyde | FR |
1- | penten-3-ol | FL/FR |
| phenyl acetaldehyde | FL/FR |
herbal |
| clary sage absolute | FL/FR |
marine |
| marine hexane | FR |
melon |
(Z)-6- | nonen-1-ol | FL/FR |
minty |
iso | propyl tiglate | FL/FR |
| hazelnut pyrazine | FL/FR |
nutty |
2- | acetyl-3-methyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
| vinyl sulfurol | FL/FR |
sulfurous |
| benzothiazole | FL/FR |
| dimethyl disulfide | FL/FR |
| dimethyl sulfide | FL/FR |
| grapefruit menthane | FL/FR |
| lychee mercaptan acetate | FL/FR |
| methyl 3-(methyl thio) propionate | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
1- | furfuryl pyrrole | FL/FR |
| mesityl oxide | FL/FR |
| methional | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
waxy |
3- | decanone | FL/FR |
| methyl octanoate | FL/FR |
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For Flavor |
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No flavor group found for these |
(E)- | aconitic acid | FL |
| amyl benzoate | FL/FR |
iso | butyl mercaptan | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| decanal propylene glycol acetal | FL/FR |
3- | decanone | FL/FR |
| diisopropyl sulfide | FL |
| earthy acetal | FL/FR |
| ethyl 2-benzyl butyrate | FL/FR |
2- | ethyl-4,5-dimethyl oxazole | FL |
(Z)-3- | hexen-1-yl (E)-crotonate | FL/FR |
2- | hexenal | FL |
(E)-4- | hexenal | 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 |
| styralyl formate | FL/FR |
| terpinyl isobutyrate | FL/FR |
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iso | amyl 3-(2-furan) propionate | FL/FR |
alpha- | butyl cinnamaldehyde | FL/FR |
alliaceous |
| cyclopentyl mercaptan | FL |
| ferula assa-foetida gum oil | FL/FR |
2- | methyl thioacetaldehyde | FL |
3- | tetrahydrothiophenone | FL |
| tropical thiazole | FL/FR |
amber |
iso | butyl benzyl carbinol | FL/FR |
burnt |
2,4,5- | trimethyl oxazole | FL/FR |
citrus |
| citral dimethyl acetal | FL/FR |
coffee |
| methyl furfuryl disulfide | FL/FR |
cucumber |
2- | ethyl octine carbonate | FL |
ethereal |
5- | methyl-5-hexen-2-one | FL/FR |
fatty |
2- | decenal | FL/FR |
(E,E)-2,4- | heptadienal | FL |
2- | octen-1-ol | FL/FR |
(E)-2- | octenoic acid | FL |
floral |
| citronellyl acetate | FL/FR |
| citronellyl propionate | FL/FR |
| dimethyl benzyl carbinyl butyrate | FL/FR |
| farnesyl acetate | FL/FR |
| geranium oil bourbon | FL/FR |
| geranyl acetone | FL/FR |
| geranyl isobutyrate | FL/FR |
| neroli oil bigarde | FL/FR |
| orange leaf absolute | FL/FR |
fruity |
| benzyl methyl ether | FL/FR |
| dimethyl succinate | FL/FR |
| ethyl (E)-2-hexenoate | FL/FR |
| ethyl methyl-para-tolyl glycidate | FL/FR |
| hexanal propylene glycol acetal | FL/FR |
| hexyl hexanoate | FL/FR |
| rose butanoate | FL/FR |
green |
| chrysanthemum oxide | FL/FR |
| cortex pyridine | FL/FR |
| cuminyl acetaldehyde | FL/FR |
| dihydroxyacetophenone (mixed isomers) | FL |
| geranium thiazole | FL/FR |
(E)-2- | heptenal | FL |
(Z)-4- | heptenal | 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 salicylate | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
| melon nonenoate | FL/FR |
| methyl 2-undecynoate | FL |
para- | methyl hydratropaldehyde | FL/FR |
| methyl octanoate | FL/FR |
| methyl octine carbonate | FL/FR |
3-(5- | methyl-2-furyl) butanal | FL |
| nerolidol | FL/FR |
2,6- | nonadien-1-ol | FL/FR |
2,4- | octadienal | FL |
| octanal dimethyl acetal | FL/FR |
| papaya isobutyrate | FL/FR |
4- | penten-1-yl acetate | FL |
1- | penten-3-ol | FL/FR |
2- | pentyl furan | FL/FR |
| phenyl acetaldehyde diisobutyl acetal | FL/FR |
2- | propyl pyrazine | FL |
iso | propyl tiglate | FL/FR |
| propylene glycol acetone ketal | FL |
herbal |
| clary sage absolute | FL/FR |
honey |
| phenyl acetaldehyde | FL/FR |
juicy |
| lychee mercaptan acetate | FL/FR |
malty |
| yeast thiazoline | FL |
meaty |
| benzothiazole | FL/FR |
3- | mercapto-3-methyl butanol | FL |
medicinal |
| dimethyl benzyl carbinol | FL/FR |
melon |
| hydroxycitronellal diethyl acetal | FL/FR |
metallic |
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 |
nutty |
| acetal | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
3,5- | diethyl-2-methyl pyrazine | FL |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
| vinyl sulfurol | FL/FR |
onion |
2- | methyl-1,3-dithiolane | FL |
| propyl thioacetate | FL |
potato |
| mesityl oxide | FL/FR |
ripe |
(E)-4- | decenal | FL/FR |
roasted |
| ethyl 3-(furfuryl thio) propionate | FL |
rummy |
| ethyl pyruvate | FL/FR |
soapy |
| octanoic acid | FL/FR |
spicy |
| cinnamyl formate | FL/FR |
| jalapeno oleoresin | FL |
sulfurous |
| dimethyl disulfide | FL/FR |
| dimethyl sulfide | FL/FR |
| 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 |
| radish isothiocyanate | FL |
waxy |
alpha- | hexyl cinnamaldehyde | FL/FR |
| mimosa absolute france | FL/FR |
(Z)-6- | nonen-1-ol | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | methyl-1,3-thiazole | 2- | methylthiazole | | thiazole, 2-methyl- |
Articles:
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