Articles:
| Info: | miscellaneous nitrogen derivatives |
4,5-dimethyl-2-(2-methylpropyl)-1,3-oxazole
Notes:
Constit. of French fried potato volatiles
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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: | 26131-91-9 |  3D/inchi
|
| FDA UNII: | 31DA09P920 | |
| Nikkaji Web: | J45.626H | |
| XlogP3-AA: | 2.80 (est) | |
| Molecular Weight: | 153.22475000 | |
| Formula: | C9 H15 N O | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
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: | 1556 2-isobutyl-4,5-dimethyloxazole |
| DG SANTE Food Flavourings: | 13.195 2-isobutyl-4,5-dimethyl oxazole |
| FEMA Number: | 4397 2-isobutyl-4,5-dimethyloxazole |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 26131-91-9 ; 2-ISOBUTYL-4,5-DIMETHYLOXAZOLE |
Physical Properties:
| Appearance: | pale yellow to yellow clear liquid (est) |
| Assay: | 95.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.91000 to 0.91600 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 7.572 to 7.622 |
| Refractive Index: | 1.43900 to 1.44700 @ 20.00 °C. |
| Boiling Point: | 227.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.408000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 166.00 °F. TCC ( 74.44 °C. ) |
| logP (o/w): | 2.501 (est) |
| Soluble in: | |
| alcohol | |
| water, 121.6 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: burnt | |
| burnt roasted | |
| Odor Description: at 0.10 % in propylene glycol. | burnt roasted |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| Oxazole,4,5-dimethyl-2-(2-methylpropyl)- |
| Parchem |
| 2-isobutyl-4,5-dimethyl oxazole |
| 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 | ||
| Recommendation for 2-isobutyl-4,5-dimethyl oxazole usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.17 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.20 (μg/capita/day) | ||
| Threshold of Concern: | 540 (μg/person/day) | ||
| 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: | 2.00000 | 10.00000 | |
| beverages(nonalcoholic): | 0.20000 | 1.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | 0.20000 | 1.00000 | |
| cheese: | 0.40000 | 2.00000 | |
| chewing gum: | - | - | |
| condiments / relishes: | 0.20000 | 1.00000 | |
| confectionery froastings: | 1.00000 | 5.00000 | |
| egg products: | - | - | |
| fats / oils: | 0.20000 | 1.00000 | |
| fish products: | 0.20000 | 1.00000 | |
| frozen dairy: | 0.40000 | 2.00000 | |
| fruit ices: | 0.40000 | 2.00000 | |
| gelatins / puddings: | 1.00000 | 5.00000 | |
| granulated sugar: | - | - | |
| gravies: | 1.00000 | 5.00000 | |
| hard candy: | - | - | |
| imitation dairy: | 0.40000 | 2.00000 | |
| instant coffee / tea: | - | - | |
| jams / jellies: | 1.00000 | 5.00000 | |
| meat products: | 0.20000 | 1.00000 | |
| milk products: | 0.40000 | 2.00000 | |
| nut products: | - | - | |
| other grains: | 0.20000 | 1.00000 | |
| poultry: | 0.20000 | 1.00000 | |
| processed fruits: | 0.40000 | 2.00000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 0.20000 | 1.00000 | |
| snack foods: | 0.20000 | 1.00000 | |
| soft candy: | - | - | |
| soups: | 0.20000 | 1.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | 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 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food 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 : | 574068 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 4,5-dimethyl-2-(2-methylpropyl)-1,3-oxazole | |
| Chemidplus: | 0026131919 |
References:
| 4,5-dimethyl-2-(2-methylpropyl)-1,3-oxazole | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 574068 |
| Pubchem (sid): | 135268008 |
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): | HMDB37880 |
| FooDB: | FDB017033 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Potential Blenders and core components note
Potential Uses:
| bacon | FL | |
| beef | FL | |
| beef roasted beef | FL | |
| chicken | FL | |
| chicory root | FL | |
| chocolate cacao | FL | |
| fungus | FR | |
| hawthorn | FR | |
| lamb | FL | |
| liver | FL | |
| meat | FL | |
| meat grilled meat | FL | |
| meat roasted meat | FL | |
| meat smoked meat | FL | |
| mushroom | FL | |
| nut roasted nut | FL | |
| parsnip | ||
| pork | FL | |
| potato | FL | |
| potato baked potato | FL | |
| potato baked potato | FL | |
| potato chip | FL | |
| potato fried potato | FL | |
| roasted | FL | |
| salami | FL | |
| truffle | ||
| turkey | FL |
Occurrence (nature, food, other): note
| potato fried potato Search Trop Picture |
Synonyms:
| 2-iso | butyl-4,5-dimethyloxazole |
| 4,5- | dimethyl-2-(2-methylpropyl)-1,3-oxazole |
| 4,5- | dimethyl-2-isobutyl oxazole |
| 4,5- | dimethyl-2-isobutyloxazole |
| 2-(2- | methyl propyl)-4,5-dimethyl oxazole |
| 2-(2- | methylpropyl)-4,5-dimethyloxazole |
| oxazole, 4,5-dimethyl-2-(2-methylpropyl)- |