5-acetyl-2,3-dihydro-1,4-thiazine

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1-(5,6-dihydro-4H-1,4-thiazin-3-yl)ethanone

CAS: 164524-93-0 C6 H9 N O S MW: 143.20893000 nutty

Identification

Name5-acetyl-2,3-dihydro-1,4-thiazine
IUPAC1-(3,4-dihydro-2H-1,4-thiazin-6-yl)ethanone
CAS Number164524-93-0
FDA UNIISearch
Molecular FormulaC6 H9 N O S
Molecular Weight143.20893000
Nikkaji NumberJ668.742C

Regulatory

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, 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

Organoleptic Properties

Odor Description at 0.01 % in propylene glycol.

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
fragrance material specificationGenotoxic alert
Recommendation for 5-acetyl-2,3-dihydro-1,4-thiazine usage levels up tonot 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 Concern90 (μg/person/day)
Structure ClassIII
baked goods5.00000
beverages(nonalcoholic)1.00000
beverages(alcoholic)2.00000
breakfast cereal5.00000
cheese1.00000
chewing gum-
condiments / relishes5.00000
confectionery froastings2.00000
egg products1.00000
fats / oils-
fish products-
frozen dairy1.00000
fruit ices-
gelatins / puddings2.00000
granulated sugar2.00000
gravies-
hard candy2.00000
imitation dairy2.00000
instant coffee / tea2.00000
jams / jellies-
meat products1.00000
milk products2.00000
nut products-
other grains2.00000
poultry-
processed fruits-
processed vegetables1.00000
reconstituted vegetables-
seasonings / flavors50.00000
snack foods2.00000
soft candy2.00000
soups-
sugar substitutes10.00000
sweet sauces-
Dairy products, excluding products of category 02.0 (01.0)0.40000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)0.20000
Edible ices, including sherbet and sorbet (03.0)0.40000
Processed fruit (04.1)0.30000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)-
Confectionery (05.0)0.40000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)0.20000
Bakery wares (07.0)0.40000
Meat and meat products, including poultry and game (08.0)0.10000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)0.10000
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)0.20000
Foodstuffs intended for particular nutritional uses (13.0)0.40000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)0.20000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)0.40000
Ready-to-eat savouries (15.0)1.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)0.20000

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164524-93-0 1-(3,4-Dihydro-2H-1,4-thiazin-5-yl)eth
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Potential Uses

FL almond toasted almond FL cashew FR chestnut blossom FL coconut FR coconut tropical coconut FL filbert FL hazelnut FL macadamia FL mace FL nut FL nut FL nut roasted nut FR nutmeg FL peanut FL peanut butter FL pecan FL pina colada FL pistachio FL popcorn FL praline FL sesame FL walnut

Natural Occurrence

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- PubMed: Mechanistic Studies on the Formation of Thiazolidine and Structurally Related Thiazines in a Cysteamine/2,3-Butanedione Model System