FlavScents AInsights Entry: Thiamine Hydrochloride (CAS: 67-03-8)

1. Identity & Chemical Information

• Common Name(s): Thiamine hydrochloride, Vitamin B1 hydrochloride
• IUPAC Name: 3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-5-(2-hydroxyethyl)-4-methylthiazolium chloride
• CAS Number: 67-03-8
• FEMA Number: Not applicable
• Other Identifiers: FL number 16.009
• Molecular Formula: C12H17ClN4OS
• Molecular Weight: 337.81 g/mol
• Functional Groups and Structure–Odor Relevance: Thiamine hydrochloride contains a thiazole ring and a pyrimidine ring, which are crucial for its biological activity as a vitamin. However, these structures do not contribute significantly to odor or flavor characteristics in typical applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Thiamine hydrochloride is not primarily used for its sensory properties in flavor and fragrance applications. It is generally odorless and has a slightly bitter taste. Its role in formulations is more functional than sensory, often used to fortify products with vitamin B1 rather than to impart a specific flavor or aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Thiamine is naturally found in various foods, including whole grains, legumes, nuts, and meats. It is synthesized in plants and microorganisms through a complex biosynthetic pathway involving the condensation of a thiazole and a pyrimidine moiety. Thiamine hydrochloride is the salt form used in supplements and fortified foods due to its stability and solubility.

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

4. Use in Flavors

Thiamine hydrochloride is used in flavor systems primarily for its nutritional value rather than its flavor profile. It is commonly added to fortified foods and beverages, such as breakfast cereals and energy drinks, to enhance their vitamin B1 content. Typical use levels in fortified foods range from 1 to 10 ppm, depending on the desired nutritional content and regulatory requirements. Thiamine is stable under normal processing conditions but can degrade under high heat and alkaline conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Thiamine hydrochloride is not typically used in fragrance formulations due to its lack of significant odor properties. Its primary application remains in nutritional and health-related products rather than in perfumery.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Thiamine hydrochloride is recognized as GRAS (Generally Recognized As Safe) for use in foods by the FDA.
• European Union: Approved for use in food supplements and fortified foods under Regulation (EC) No 1334/2008.
• United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
• Asia: Approved for use in food products in countries like Japan and China, with specific regulations on fortification levels.
• Latin America: Generally accepted in food fortification, with country-specific regulations in Brazil and other MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Thiamine hydrochloride is considered safe for oral consumption at recommended dietary levels. The ADI (Acceptable Daily Intake) is not specifically established, but typical dietary intake is well below any level of concern. Dermal exposure is not relevant due to its primary use in food. Inhalation exposure is also negligible, as it is not used in volatile applications. Overall, thiamine hydrochloride poses minimal risk in both food and fragrance contexts.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Thiamine hydrochloride is valued for its role in nutritional fortification rather than sensory enhancement. Formulators should ensure compatibility with other ingredients to prevent degradation, particularly in high-heat or alkaline environments. It is often used in conjunction with other B vitamins to provide a comprehensive nutritional profile. Overuse can lead to an undesirable bitter taste, so careful calibration is necessary.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on thiamine hydrochloride is well-established, particularly regarding its nutritional benefits and safety profile. While sensory data is limited due to its primary functional use, regulatory and toxicological information is robust. Industry practices are consistent with documented uses, though specific sensory applications remain underexplored.

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 2026-09-09 09:24:13 GMT (p2)