thialdine

thialdine

Full Material List

(4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane

Identifiers

FEMA	4018
CAS	638-17-5
EINECS	211-323-3
Synonyms	(R,S)- dihydro-2,4,6-trimethyl-1,3,5-(4H)dithiazine (R,S)- dihydro-2,4,6-trimethyl-1,3,5(4H)dithiazine (2-alpha,4-alpha,6-alpha)- dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine 4H-1,3,5- dithiazine, (R,S)-dihydro-2,4,6-trimethyl- (R,S)-1,3,5- dithiazine, perhydro-2,4,6-trimethyl (R,S)-2,4,6- trimethyl dihydro-1,3,5(4H)-dithiazine (4R,6S)-2,4,6- trimethyl-1,3,5-dithiazinane (R,S)-2,4,6- trimethyl-5H-1,3,5-dithiazine 2,4,6- trimethyldihydro-4H-1,3,5-dithiazine
JECFA Food Flavoring	1049
JECFA Food Additive	N/A
DG SANTE Food Flavourings	15.109 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine
DG SANTE Food Contact Materials	N/A
FDA UNII	ZKG651IE9G
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	163.30661
Molecular Formula	C6 H13 N S2

Organoleptic

Organoleptic Notes	1. Odor Type: meaty sulfurous nutty hazelnut corn meaty earthy clam Odor Description:at 0.10 % in propylene glycol. sulfurous nutty hazelnut corn meaty earthy clamLuebke, William tgsc, (2017) Odor sample from: Kingchem Laboratories Inc.
Odor	meaty sulfurous, nutty, hazelnut, corn, meaty, earthy, clam,
Flavor	meaty sulfurous, onion, green, radish, garlic, cooked, earthy, brothy,

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Properties

Food Chemicals Codex Listed	No
Appearance	pale brownish yellow crystals (est)
Assay	99.00 to 100.00 sum of isomers
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	46.00 to 48.00 Â°C. @ 760.00 mm Hg
Boiling Point	260.00 to 261.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	232.00 Â°F. TCC ( 111.11 Â°C. )
Acid Value	N/A
Vapor Pressure	0.012000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.523 (est)
Soluble In	alcohol water, 7000 mg/L @ 20 °C (exp) water
Occurrence	beef chicken fried chicken clam peanut butter shrimp cooked shrimp squid