Articles:
| PubMed: | Mechanistic Studies on the Formation of Thiazolidine and Structurally Related Thiazines in a Cysteamine/2,3-Butanedione Model System |
1-(5,6-dihydro-4H-1,4-thiazin-3-yl)ethanone
Notes:
Formed by thermal treatment of cysteine and ribose mixtures.
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Chemical sources Association Inc Exchange of knowledge Need This Item for Flavor? You can contact the Chemical Sources Association. Events Links Product(s):
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| CAS Number: | 164524-93-0 |  3D/inchi
|
| FDA UNII: | 36K5FIS2LA | |
| Nikkaji Web: | J668.742C | |
| XlogP3-AA: | 0.70 (est) | |
| Molecular Weight: | 143.20893000 | |
| Formula: | C6 H9 N O S | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| CAS Number: | 101417-25-8 |  3D/inchi
|
| Molecular Weight: | 143.20893000 | |
| Formula: | C6 H9 N O S | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| EFSA/JECFA Comments: | Substance not supported by Industry (EFFA, 2009c). No longer supported by Industry (EFSA, 2011). | |
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 |
| FDA Mainterm (SATF): | 164524-93-0 ; 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE |
Physical Properties:
| Appearance: | brown crystalline (est) |
| Assay: | 98.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Melting Point: | 67.00 to 69.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 259.00 to 319.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 242.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.002000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 264.00 °F. TCC ( 128.80 °C. ) (est) |
| logP (o/w): | -0.077 (est) |
| Soluble in: | |
| methylene chloride | |
| alcohol | |
| water, 3.612e+005 mg/L @ 25 °C (est) | |
Organoleptic Properties:
| Odor Type: nutty | |
| nutty cooked roasted popcorn | |
| Odor Description: at 0.01 % in propylene glycol. | nutty cooked roasted popcorn |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| Ethanone,1-(3,4-dihydro-2H-1,4-thiazin-5-yl)- |
| BOC Sciences |
| For experimental / research use only. |
| 1-(3,4-Dihydro-2H-1,4-thiazin-5-yl)ethanone |
| Parchem |
| 5-acetyl-2,3-dihydro-1,4-thiazine |
| Chemical Sources Association |
| Need This Item for Flavor/Food?: You can contact the CSA |
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: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavoring agents | ||
| IFRA fragrance material specification: | |||
| Genotoxic alert | |||
| Recommendation for 5-acetyl-2,3-dihydro-1,4-thiazine usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 4000 (μg/person/day) | ||
| Threshold of Concern: | 90 (μg/person/day) | ||
| Structure Class: | III | ||
| 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: 23 | |||
| Click here to view publication 23 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 5.00000 | 20.00000 | |
| beverages(nonalcoholic): | 1.00000 | 10.00000 | |
| beverages(alcoholic): | 2.00000 | 10.00000 | |
| breakfast cereal: | 5.00000 | 20.00000 | |
| cheese: | 1.00000 | 5.00000 | |
| chewing gum: | - | - | |
| condiments / relishes: | 5.00000 | 25.00000 | |
| confectionery froastings: | 2.00000 | 10.00000 | |
| egg products: | 1.00000 | 5.00000 | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 1.00000 | 5.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 2.00000 | 10.00000 | |
| granulated sugar: | 2.00000 | 10.00000 | |
| gravies: | - | - | |
| hard candy: | 2.00000 | 10.00000 | |
| imitation dairy: | 2.00000 | 10.00000 | |
| instant coffee / tea: | 2.00000 | 10.00000 | |
| jams / jellies: | - | - | |
| meat products: | 1.00000 | 5.00000 | |
| milk products: | 2.00000 | 5.00000 | |
| nut products: | - | - | |
| other grains: | 2.00000 | 5.00000 | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | 1.00000 | 5.00000 | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 50.00000 | 1000.00000 | |
| snack foods: | 2.00000 | 10.00000 | |
| soft candy: | 2.00000 | 10.00000 | |
| soups: | - | - | |
| sugar substitutes: | 10.00000 | 25.00000 | |
| sweet sauces: | - | - | |
| 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): | 0.40000 | 2.00000 | |
| 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 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 : | 526853 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 1-(3,4-dihydro-4H-1,4-thiazin-5-yl)ethanone | |
| Chemidplus: | 0164524930 |
| 1-(3,4-dihydro-2H-1,4-thiazin-6-yl)ethanone | |
References:
| 1-(3,4-dihydro-4H-1,4-thiazin-5-yl)ethanone | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 526853 |
| Pubchem (sid): | 135324865 |
| 1-(3,4-dihydro-2H-1,4-thiazin-6-yl)ethanone | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cas): | 101417-25-8 |
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB34882 |
| FooDB: | FDB013457 |
| ChemSpider: | View |
Potential Blenders and core components note
Potential Uses:
| almond toasted almond | FL | |
| cashew | FL | |
| chestnut blossom | FR | |
| coconut | FL | |
| coconut tropical coconut | FR | |
| filbert | FL | |
| hazelnut | FL | |
| macadamia | FL | |
| mace | FL | |
| nut | FL | |
| nut | FL | |
| nut roasted nut | FL | |
| nutmeg | FR | |
| peanut | FL | |
| peanut butter | FL | |
| pecan | FL | |
| pina colada | FL | |
| pistachio | FL | |
| popcorn | FL | |
| praline | FL | |
| sesame | FL | |
| walnut | FL |
Occurrence (nature, food, other): note
| not found in nature |
Synonyms:
| 5- | acethyl-2,3-dihydro-1,4-thiazine |
| 5- | acetyl-3,4-dihydro-2H-1,4-thiazine |
| 1-(3,4- | dihydro-2H-1,4-thiazin-5-yl) ethanone |
| 1-(3,4- | dihydro-2H-1,4-thiazin-5-yl)ethanone |
| 1-(5,6- | dihydro-4H-1,4-thiazin-3-yl)ethanone |
| ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)- | |
| ethanone,1-(3,4-dihydro-2H-1,4-thiazin-5-yl)- | |
| 2H-1,4- | thiazine, 5-acetyl-3,4-dihydro- |