(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline

Full Material List
5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole

Identifiers

FEMA 4319
CAS 83418-53-5
EINECS N/A
Synonyms
  • 2-iso butyl-4-methyl-5-ethylthiazoline
  • (Z+E)-5- ethyl-2,5-dihydro-4-methyl-2-(2-methyl propyl) thiazole
  • 5- ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
  • (Z+E)-5- ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
  • 5- ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
  • cis and trans-5- ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
  • (Z+E)-5- ethyl-4-methyl-2-(2-methylpropyl)thiazoline
  • 5- ethyl-4,5-dihydro-4-methyl-2-(2-methylpropyl)-thiazole
  • thiazole, 5-ethyl-4,5-dihydro-4-methyl-2-(2-methylpropyl)-
JECFA Food Flavoring 1761
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.130 cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
DG SANTE Food Contact Materials N/A
FDA UNII OL1PHN554H
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 185.33343
Molecular Formula C10 H19 N S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: meaty meaty nutty cooked roasted
  • Odor Description:at 0.10 % in propylene glycol. meaty nutty cooked roasted
  • Odor and/or flavor descriptions from others (if found).
Odor meaty
meaty, nutty, cooked, roasted,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.93900 to 0.94500 @ 25.00 °C.
Lbs/Gal (est) 7.813 to 7.863
Refractive Index 1.48300 to 1.48900 @ 20.00 °C.
Melting Point N/A
Boiling Point 252.00 to 253.00 °C. @ 760.00 mm Hg
Flash Point 209.00 °F. TCC ( 98.33 °C. )
Acid Value N/A
Vapor Pressure 0.063000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.42
Soluble In
  • alcohol
  • water
  • water, 2.517 mg/L @ 25 °C (est)
Occurrence
  • not found in nature