CAS Number: | 638-17-5 | 3D/inchi
|
ECHA EINECS - REACH Pre-Reg: | 211-323-3 |
FDA UNII: | ZKG651IE9G |
Nikkaji Web: | J6.921C |
XlogP3-AA: | 2.50 (est) |
Molecular Weight: | 163.30661000 |
Formula: | C6 H13 N S2 |
BioActivity Summary: | listing |
NMR Predictor: | Predict (works with chrome or firefox) |
Also(can) Contains: | 2,4,6-trimethyl dihydro-1,3,5-dithiazine |
EFSA/JECFA Comments: | JECFA evaluated 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register.
Mixture of diastereoisomers, each of them racemic (EFFA, 2013b). |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: | Search |
Google Books: | Search |
Google Scholar: with word "volatile" | Search |
Google Scholar: with word "flavor" | Search |
Google Scholar: with word "odor" | Search |
Perfumer and Flavorist: | Search |
Google Patents: | Search |
US Patents: | Search |
EU Patents: | Search |
Pubchem Patents: | Search |
PubMed: | Search |
NCBI: | Search |
JECFA Food Flavoring: | 1049 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine |
DG SANTE Food Flavourings: | 15.109 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine |
FEMA Number: | 4018 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine |
FDA: | No longer provide for the use of these seven synthetic flavoring substances |
Physical Properties:
Appearance: | pale brownish yellow crystals (est) |
Assay: | 99.00 to 100.00 % sum of isomers
|
Food Chemicals Codex Listed: | No |
Melting Point: | 46.00 to 48.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 260.00 to 261.00 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.012000 mmHg @ 25.00 °C. (est) |
Flash Point: | 232.00 °F. TCC ( 111.11 °C. )
|
logP (o/w): | 0.523 (est) |
Soluble in: |
| alcohol | | water, 7000 mg/L @ 20 °C (exp) |
Insoluble in: |
| water |
Organoleptic Properties:
|
Odor Type: meaty |
|
| sulfurous nutty hazelnut corn meaty earthy clam |
Odor Description: at 0.10 % in propylene glycol. | sulfurous nutty hazelnut corn meaty earthy clam Luebke, William tgsc, (2017) |
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|
Flavor Type: meaty |
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| sulfurous onion green onion radish garlic onion cooked onion earthy brothy |
Taste Description:
| sulfurous green onion radish garlic cooked onion earthy brothy Luebke, William tgsc, (2017) |
|
Odor and/or flavor descriptions from others (if found). |
|
Kingchem Laboratories |
THIALDINE |
Odor Description: | Heated meat, roasted beef-like |
|
FCI SAS |
THIALDINE |
Odor Description: | Very rich and powerful earthy sulfurous |
Taste Description: | meaty roasted |
|
|
Cosmetic Information:
Suppliers:
Alfrebro |
Thialdine 0.1% in ETOH, Natural
Odor: Roasty Meaty Beefy |
Anhui Suzhou Jinli Aromatic Chemicals |
2,4,6-Trimethyl dihydro-4H-1,3,5-dithazinane
Odor: sulfur, baked meat, roast nut |
Axxence Aromatic |
THIALDINE Natural
|
Sustainability |
Beijing Lys Chemicals |
Dihydro-2,4,6-trimethyl-1,3,5-(2H)dithiazine
|
BOC Sciences |
For experimental / research use only. |
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE
|
DeLong Chemicals America |
Dihydro-2,4,6-Trimethyl-1,3,5-(4H)dithiazine, Kosher
|
Endeavour Specialty Chemicals |
5,6-Dihydro-2,4,6-trimethyl-4h-1,3,5-dithiazine
|
Speciality Chemical Product Groups |
Excellentia International |
Thialdine Natural
|
FCI SAS |
THIALDINE
Odor: Very rich and powerful earthy sulfurous |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2,4,6-Trimethyl dihydro-4H-1,3,5- dithazinane, Kosherk
|
Kingchem Laboratories |
THIALDINE
Odor: Heated meat, roasted beef-like |
Lluch Essence |
THIALDINE NATURAL
|
Natural Advantage |
Thialdine Nat, 50% in Triacetin Nat USOC
|
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
Natural Advantage |
Thialdine Nat, 50% in Triacetin
Flavor: beefy, popcorn, roasted, shrimp |
Penta International |
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE NAT 0.1% IN ETOH
|
Penta International |
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE NATURAL
|
Penta International |
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE
|
R C Treatt & Co Ltd |
5,6-Dihydro-2,4,6-Trimethyl-4H-1,3,5-Dithiazine
Halal, Kosher Odor: Roast beef-like, typical of heated meat, cooked shrimp Flavor: rich, meat flavour Used flavours for oils and fats at 0.35-3.5ppm; in meat and dairy flavours for snack foods and sauces at 3-6ppm; and in soups and seasonings, at 4-8ppm. |
Robinson Brothers |
5,6-Dihydro-2,4,6-trimethyl-4h-1,3,5-dithiazine
|
https://www.robinsonbrothers.uk/chemistry-competences |
Synerzine |
Thialdine
|
United International |
Thialdine
|
WholeChem |
Dihydro-2,4,6-trimethyl-1,3,5-(2H)dithiazine
|
Safety Information:
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
intraperitoneal-mouse LD50 265 mg/kg Radiation Research. Vol. 7, Pg. 22, 1957.
|
Dermal Toxicity: |
Not determined
|
Inhalation Toxicity: |
Not determined
|
Safety in Use Information:
Category: | flavoring agents |
Recommendation for thialdine usage levels up to: | | not for fragrance use.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.10 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 3.30 (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: 20 |
Click here to view publication 20 |
| average usual ppm | average maximum ppm |
baked goods: | 8.00000 | 16.00000 |
beverages(nonalcoholic): | 3.00000 | 6.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | 0.07000 | 0.35000 |
cheese: | - | - |
chewing gum: | 10.00000 | 20.00000 |
condiments / relishes: | 3.00000 | 6.00000 |
confectionery froastings: | - | - |
egg products: | 4.00000 | 8.00000 |
fats / oils: | 0.35000 | 3.50000 |
fish products: | 0.35000 | 3.50000 |
frozen dairy: | 4.00000 | 8.00000 |
fruit ices: | 3.00000 | 6.00000 |
gelatins / puddings: | 3.00000 | 6.00000 |
granulated sugar: | - | - |
gravies: | 4.00000 | 8.00000 |
hard candy: | 5.00000 | 10.00000 |
imitation dairy: | 3.00000 | 6.00000 |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 3.00000 | 6.00000 |
milk products: | 3.00000 | 6.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | 0.20000 | 2.00000 |
processed fruits: | - | - |
processed vegetables: | 0.20000 | 2.00000 |
reconstituted vegetables: | 0.20000 | 2.00000 |
seasonings / flavors: | 200.00000 | 500.00000 |
snack foods: | 3.00000 | 6.00000 |
soft candy: | 4.00000 | 8.00000 |
soups: | 4.00000 | 8.00000 |
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, 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 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 12518 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| (4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane |
Chemidplus: | 0000638175 |
RTECS: | JO6430000 for cas# 638-17-5 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
alliaceous |
| dibutyl sulfide | FL/FR |
| dimethyl trisulfide | FL/FR |
| methyl furfuryl disulfide | FL/FR |
| propyl mercaptan | FL/FR |
| rum ether | FL/FR |
camphoreous |
| butyrophenone | FL/FR |
chocolate |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
coffee |
| coffee difuran | FL/FR |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| nutty pyrazine | FL/FR |
fermented |
| ethyl (E)-2-crotonate | FL/FR |
| ethyl crotonate | FL/FR |
fruity |
| tropical thiazole | FL/FR |
| tropical trithiane | FL/FR |
green |
2- | heptyl furan | FL/FR |
(E,Z)-2,6- | nonadienal | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
moldy |
| strawberry furanone methyl ether | FL/FR |
musty |
| hazelnut pyrazine | FL/FR |
2- | ethyl pyrazine | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-pentenoic acid | FL/FR |
phenolic |
2,3- | dimethyl benzofuran | FL/FR |
ortho- | guaiacol | FL/FR |
4- | vinyl phenol | FL/FR |
| pyroligneous acids | FL/FR |
spicy |
| ethyl vinyl ketone | FL/FR |
sulfurous |
2- | acetyl thiophene | FL/FR |
| benzothiazole | FL/FR |
| ethyl 2-mercaptopropionate | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
| ethyl methyl mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
2-( | methyl thio) phenol | FL/FR |
1- | phenethyl mercaptan | FL/FR |
tobacco |
| methyl benzoxole | FL/FR |
|
For Flavor |
|
No flavor group found for these |
4- | acetyl-2-methyl pyrimidine | FL |
| amyl mercaptan | FL |
1,2- | butane dithiol | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| butyrophenone | FL/FR |
2,5- | diethyl thiazole | FL |
| dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine | FL |
| dimethyl tetrasulfide | FL |
2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
bis(2,5- | dimethyl-3-furyl) disulfide | FL |
(Z+E)-2,5- | dimethyl-3-tetrahydrofuran thiol | FL |
(Z+E)-2,5- | dimethyl-3-thioacetoxytetrahydrofuran | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
S- | ethyl 2-acetyl aminoethane thioate | FL |
| ethyl 3-mercaptopropionate | FL/FR |
2- | ethyl-3-methyl thiopyrazine | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
2- | hexyl thiophene | FL |
1-(3- | hydroxy-5-methyl-2-thienyl) ethanone | FL |
3- | mercapto-3-methyl butyl formate | FL |
4- | mercapto-3-methyl-2-butanol | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
2- | methyl thiazolidine | FL |
2- | methyl-1-butane thiol | FL |
4- | methyl-2-(methyl thiomethyl)-2-hexenal | FL |
2- | methyl-2-thiazoline | FL |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
2- | methyl-3-pentenoic acid | FL/FR |
1,9- | nonane dithiol | FL |
1- | phenethyl mercaptan | FL/FR |
iso | propyl disulfide | FL |
2-iso | propyl-3-(methyl thio) pyrazine | FL |
| pyrazinyl methyl sulfide | FL |
| thiazole | FL |
3- | thienyl mercaptan | FL |
| thioacetic acid | FL |
|
3,5- | diisopropyl-1,2,4-trithiolane | FL |
3,5- | dimethyl-1,2,4-trithiolane | FL |
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
2,4- | dimethyl-3-oxazoline | FL |
4- | mercapto-2-pentanone 1% in acetoin | FL |
2- | methyl-1-methyl thio-2-butene | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
| allyl disulfide | FL |
| allyl mercaptan | FL |
| allyl thiopropionate | FL |
1,3- | butane dithiol | FL |
| chive flavor | FL |
| cyclopentyl mercaptan | FL |
| diethyl disulfide | FL |
| dimethyl trisulfide | FL/FR |
3- | mercapto-2-pentanone | FL |
2- | methyl thioacetaldehyde | FL |
| propyl mercaptan | FL/FR |
3- | tetrahydrothiophenone | FL |
| tropical thiazole | FL/FR |
| truffle sulfide | FL |
bitter |
| methyl ethoxypyrazine | FL |
burnt |
| bacon dithiazine | FL |
1,6- | hexane dithiol | FL |
| rum ether | FL/FR |
buttery |
| butter onion garlic flavor | FL |
chemical |
2,3- | dimethyl benzofuran | FL/FR |
2,5- | dimethyl furan | FL |
coffee |
| coffee difuran | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| methyl furfuryl disulfide | FL/FR |
earthy |
| difurfuryl sulfide | FL |
1,8- | octane dithiol | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
2- | heptyl furan | FL/FR |
4- | methyl nonanoic acid | FL/FR |
2- | pentyl thiophene | FL |
fruity |
| tropical trithiane | FL/FR |
green |
| dibutyl sulfide | FL/FR |
4- | methyl thiazole | FL |
(E,Z)-2,6- | nonadienal | FL/FR |
4- | penten-1-yl acetate | FL |
2- | propyl pyrazine | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
| benzothiazole | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
| furfuryl 2-methyl-3-furyl disulfide | FL |
| meaty dithiane | FL/FR |
3- | mercapto-2-butanone | FL |
(R,S)-2- | mercapto-3-butanol | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
2-( | methyl thio) phenol | FL/FR |
| methyl thiofuryl butanal | FL |
12- | methyl tridecanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
2- | methyl-3-thioacetoxytetrahydrofuran | FL |
| phenyl mercaptan | FL |
| propyl 2-mercaptopropionate | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
moldy |
| strawberry furanone methyl ether | FL/FR |
musty |
| ethyl (E)-2-crotonate | FL/FR |
| hazelnut pyrazine | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
nutty |
3- | acetyl-2,5-dimethyl thiophene | FL |
2- | acetyl-4-methyl thiazole | FL |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
2- | ethyl pyrazine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
| methyl benzoxole | FL/FR |
| nutty pyrazine | FL/FR |
| nutty thiazole | FL |
onion |
2- | acetyl thiophene | FL/FR |
| ethyl 2-mercaptopropionate | FL/FR |
| furfuryl isopropyl sulfide | FL |
| methionol | FL |
| methyl propyl disulfide | FL |
| methyl propyl trisulfide | FL |
| onion flavor | FL |
| propyl thioacetate | FL |
phenolic |
2- | ethyl benzene thiol | FL |
4- | vinyl phenol | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
radish |
3-( | methyl thio) propyl mercaptoacetate | FL |
roasted |
| hexyl mercaptan | FL |
rummy |
| ethyl crotonate | FL/FR |
seafood |
1,4- | dithiane | FL |
smoky |
| prosopis juliflora wood extract | FL |
| pyroligneous acids | FL/FR |
spicy |
| ethyl vinyl ketone | FL/FR |
sulfurous |
| allyl sulfide | FL |
2,3- | butane dithiol | FL |
| butyl mercaptan | FL |
| ethyl methyl mercaptopropionate | FL/FR |
| ethyl methyl sulfide | FL |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| furfuryl thiopropionate | FL |
3- | mercapto-2-methyl pentanal | FL |
3- | mercapto-2-methyl-1-butanol | FL |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl ethyl disulfide | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
caramelized | onion oleoresin | FL |
| roasted butanol | FL |
vegetable |
| tyramine | FL |
wasabi |
2-( | methyl thio) ethyl acetate | FL |
woody |
ortho- | guaiacol | FL/FR |
yeasty |
| faex extracts | FL |
|
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
(R,S)- | dihydro-2,4,6-trimethyl-1,3,5-(4H)dithiazine | (R,S)- | dihydro-2,4,6-trimethyl-1,3,5(4H)dithiazine | (2-alpha,4-alpha,6-alpha)- | dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine | 4H-1,3,5- | dithiazine, (R,S)-dihydro-2,4,6-trimethyl- | (R,S)-1,3,5- | dithiazine, perhydro-2,4,6-trimethyl | (R,S)-2,4,6- | trimethyl dihydro-1,3,5(4H)-dithiazine | (4R,6S)-2,4,6- | trimethyl-1,3,5-dithiazinane | (R,S)-2,4,6- | trimethyl-5H-1,3,5-dithiazine | 2,4,6- | trimethyldihydro-4H-1,3,5-dithiazine |
Articles:
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