yeast thiazoline
4,5-dimethyl-2-isobutyl-3-thiazoline
Identification
| Name | yeast thiazoline |
| IUPAC | 4,5-dimethyl-2-(2-methylpropyl)-2,5-dihydro-1,3-thiazole |
| CAS Number | 65894-83-9 |
| EINECS | 265-969-6 |
| FDA UNII | IJC76KB65W |
| Molecular Formula | C9 H17 N S |
| Molecular Weight | 171.30649000 |
| MDL Number | MFCD01680822 |
| Nikkaji Number | J349.293A |
| Beilstein | 0774665 |
Regulatory
| JECFA Food Flavoring | 1045 4,5-dimethyl-2-isobutyl-3-thiazoline |
| DG SANTE Food Flavourings | 15.032 4,5-dimethyl-2-isobutyl-3-thiazoline |
| FEMA Number | 3621 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 65894-83-9 ; 4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.93300 to 0.93700 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.763 to 7.797 |
| Refractive Index | 1.48300 to 1.48900 @ 20.00 °C. |
| Boiling Point | 206.00 to 208.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.085000 mmHg @ 25.00 °C. (est) |
| Flash Point | 189.00 °F. TCC ( 87.22 °C. ) |
| logP (o/w) | 3.949 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description |
at 1.00 % in propylene glycol. meaty, vegetable, spicy green nut skin sulfurous burnt cocoa corn
|
| Odor sample from | Sigma-Aldrich |
| Taste Description |
malty cocoa chocolate hops nut skin cornmeal yeasty meaty meaty Malt, cocoa, hop and tropical fruit notes
|
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | gavage-mouse LD50 [sex: M,F] 3067 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for yeast thiazoline usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 4.00 (μg/capita/day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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