5-ethyl-2,4-dimethyl-3-oxazoline

Full Material List

N/A

Identifiers

CAS (Single)	60633-22-9
FEMA	N/A
EINECS	N/A
Synonyms	5- ethyl-2,4-dimethyl-3-oxazoline
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
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	127.18681
Molecular Formula	C7 H13 N O

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 5-ethyl-2,4-dimethyl-3-oxazoline (CAS: 60633-22-9)

1. Identity & Chemical Information

Common Name(s): 5-ethyl-2,4-dimethyl-3-oxazoline
IUPAC Name: 5-ethyl-2,4-dimethyl-3-oxazoline
CAS Number: 60633-22-9
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C7H13NO
Molecular Weight: 127.18 g/mol

5-ethyl-2,4-dimethyl-3-oxazoline is a synthetic compound characterized by its oxazoline ring, which contributes to its unique odor profile. The presence of ethyl and methyl groups influences its volatility and sensory attributes, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5-ethyl-2,4-dimethyl-3-oxazoline is known for its distinctive odor, often described as nutty, with a hint of roasted or toasted character. It has moderate intensity and diffusion, making it suitable as an impact note in formulations. The compound's sensory role is typically as a modifier, enhancing the complexity of nutty or roasted profiles in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not known to occur naturally and is typically synthesized for use in flavor and fragrance applications. Its formation involves chemical synthesis pathways that incorporate the oxazoline ring structure, which is not commonly found in natural products. As a synthetic compound, it does not qualify for "natural flavor" or "natural fragrance" designations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

5-ethyl-2,4-dimethyl-3-oxazoline is used in flavor formulations to impart nutty and roasted notes. It is commonly applied in categories such as bakery, confectionery, and savory products. Typical use levels in finished food products range from 0.5 to 5 ppm, with higher concentrations potentially leading to overpowering effects. The compound is stable under typical processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 5-ethyl-2,4-dimethyl-3-oxazoline is utilized in creating nutty and warm accords. It is often found in fragrance families such as gourmand and oriental. The compound serves as a trace realism note or modifier, with typical concentrations ranging from 0.1% to 1% in the fragrance oil. Its volatility places it in the middle note category, contributing to the fragrance's heart.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
Asia: Limited specific data; general safety and labeling standards apply.
Latin America: Limited specific data; general safety and labeling standards apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI or MSDI established; usage should be guided by industry standards and safety assessments.
Dermal Exposure: Limited data on irritation or sensitization; formulators should conduct patch testing for new applications.
Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications due to differing exposure routes and concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5-ethyl-2,4-dimethyl-3-oxazoline is valued for its ability to enhance nutty and roasted profiles. It synergizes well with other warm and sweet notes, such as vanilla and caramel. Common pitfalls include overuse, leading to an overpowering effect, and underuse, resulting in a lack of desired impact. Formulators should balance its intensity with complementary notes for optimal results.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5-ethyl-2,4-dimethyl-3-oxazoline is well-established in terms of its sensory profile and typical applications. However, regulatory and toxicological data are less comprehensive, requiring formulators to rely on industry practices and safety assessments. Known data gaps include specific regulatory approvals and detailed toxicological studies.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
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.

Generated 2026-02-18 13:32:05 GMT (p2)

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