2(4)-ethyl-4(2),6-dimethyl dihydro-1,3,5-dithiazine (mixture of isomers)

Full Material List

4-ethyl-2,6-dimethyl-4H-1,3,5-dithiazine

Identifiers

CAS (Single)	54717-13-4
FEMA	4667
EINECS	N/A
Synonyms	ethyl thialdine 4- ethyl-2,6-dimethyl dihydro-1,3,5-dithiazinane 4- ethyl-2,6-dimethyl dihydro-1,3,5-dithiazine 4- ethyl-2,6-dimethyl-4H-1,3,5-dithiazine 4- ethyl-2,6-dimethyldihydro-1,3,5-dithiazinane 4- ethyl-2,6-dimethyldihydro-1,3,5-dithiazine 2- ethyl-4,6-dimethyl dihydro-1,3,5-dithiazinane 2- ethyl-4,6-dimethyl dihydro-1,3,5-dithiazine 2- ethyl-4,6-dimethyl-4H-1,3,5-dithiazine 2- ethyl-4,6-dimethyldihydro-1,3,5-dithiazinane 2- ethyl-4,6-dimethyldihydro-1,3,5-dithiazine 2(4)- ethyl-4(2),6-dimethyldihydro-1,3,5-dithiazinane 2(4)- ethyl-4(2),6-dimethyldihydro-1,3,5-dithiazine (mixture of isomers)
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	S61GBH610E
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	175.31761
Molecular Formula	C7 H13 N S2

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow clear liquid (est)
Assay	90.00 to 100.00 sum of isomers
Specific Gravity	1.07450 to 1.07650 @ 25.00 °C.
Lbs/Gal (est)	8.941 to 8.958
Refractive Index	1.53440 to 1.54400 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	253.00 to 257.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	224.00 Â°F. TCC ( 107.10 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.029000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.080 (est)
Soluble In	alcohol water, 53.76 mg/L @ 25 °C (est) water
Occurrence	krill - 0.02 mg/kg shrimps - up to 0.3 mg/kg

Organoleptic

Organoleptic Notes
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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