peanut oxazole
2,4,5-trimethyl-3-oxazoline
Identification
| Name | peanut oxazole |
| IUPAC | (2S,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium |
| FDA UNII | Search |
| Molecular Formula | C6 H11 N O |
| Molecular Weight | 113.15987000 |
| MDL Number | MFCD00053161 |
| Nikkaji Number | J77.253D |
| Beilstein | 1098973 |
| CoE Number | 2319 |
Regulatory
| JECFA Food Flavoring | 1559 2,4,5-trimethyl-delta-3-oxazoline |
| DG SANTE Food Flavourings | 13.039 2,4,5-trimethyl-delta-3-oxazoline |
| FEMA Number | 3525 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 22694-96-8 ; 2,4,5-TRIMETHYL-DELTA-3-OXAZOLINE |
Physical Properties
| Appearance | yellow orange clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.90800 to 0.92500 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.564 to 7.706 |
| Refractive Index | 1.42000 to 1.43000 @ 20.00 °C. |
| Boiling Point | 125.00 to 127.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 8.099000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 3.8 ( Air = 1 ) |
| Flash Point | 87.00 °F. TCC ( 30.56 °C. ) |
| logP (o/w) | 1.683 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | < 1 hour(s) at 100.00 % |
| Odor Description |
at 0.10 % in dipropylene glycol. Musty, nutty, vegetative, cocoa, brown, bready and caramellic Green bean Green, woody, and musty
|
| Odor sample from | FRUTAROM USA INC, |
| Taste Description |
musty nutty vegetable cocoa coffee bready nut skin beany at 10.00 ppm. green
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-mouse LD50 4840 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 peanut oxazole usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.034 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.01 (μg/capita/day) |
| Threshold of Concern | 540 (μg/person/day) |
| 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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