pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine

Full Material List

2,4-dimethyl-6,7,8,8a-tetrahydro-4H-pyrrolo[2,1-d][1,3,5]dithiazine

Identifiers

CAS (Single)	116505-60-3
FEMA	4321
EINECS	N/A
Synonyms	2,4- dimethyl tetrahydropyrrolo(2,1-d)(1,3,5)dithiazine 2,4- dimethyl-1-aza-3,5-dithiabicyclo(4.3.0)nonane 2,4- dimethyl-1-aza-3,5-dithiabicyclo[4.3.0]nonane 2,4- dimethyl-6,7,8,8a-tetrahydro-4H-pyrrolo[2,1-d][1,3,5]dithiazine 2,4- dimethyl(4H)pyrrolidino(1,2E)-1,3,5-dithiazine 2,4- dimethyl(4H)pyrrolidino[1,2e]-1,3,5-dithiazine 2,4- dimethyltetrahydropyrrolo[2,1-d][1,3,5]-dithiazine pyrrolidino-[1,2E]-4H-2,4-dimethyl-1,3,5-dithiazine pyrrolidino[1,2-e]-4H-1,3,5-dithiazine, 2,4-dimethyl 4H- pyrrolo[2,1-d]-1,3,5-dithiazine,tetrahydro-2,4-dimethyl-, [2S-(2a,4a,8ab)]- (9CI)
JECFA Food Flavoring	1763
JECFA Food Additive	N/A
DG SANTE Food Flavourings	15.055 2,4-dimethyl(4H)pyrrolidino[1,2e]-1,3,5-dithiazine
DG SANTE Food Contact Materials	N/A
FDA UNII	DTC802H23E
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	189.34455
Molecular Formula	C8 H15 N S2

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to amber crystalline solid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	130.00 Â°C. @ 760.00 mm Hg
Boiling Point	235.00 Â°C. @ 760.00 mm Hg
Flash Point	114.00 Â°F. TCC ( 45.56 Â°C. )
Acid Value	N/A
Vapor Pressure	0.005000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.041 (est)
Soluble In	alcohol water, very slightly water, 9265 mg/L @ 25 °C (est) water
Occurrence	shellfish roasted shellfish squid

Organoleptic

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