2,4,6-triethyl tetrahydro-1,3,5-dithiazine

Full Material List
N/A

Identifiers

FEMA 4748
CAS 54717-17-8
EINECS N/A
Synonyms
  • 5,6- dihydro-2,4,6-triethyl-(4H)1,3,5-dithiazine
  • dihydro-2,4,6-triethyl-1,3,5(4H)-dithiazine
  • 5,6- dihydro-2,4,6-triethyl-4H-1,3,5-dithiazine
  • 4H-1,3,5- dithiazine, 2,4,6-triethyldihydro-
  • 2,4,6- triethyl-1,3,5-dithiazinane
  • triethylthialdine
JECFA Food Flavoring 2205
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.054 5,6-dihydro-2,4,6-triethyl-(4H)1,3,5-dithiazine
DG SANTE Food Contact Materials N/A
FDA UNII 9PHT7XFK4F
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 205.38743
Molecular Formula C9 H19 N S2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous alliaceous roasted fried onion leek fatty scallion
  • Odor Description:at 0.01 % in propylene glycol. alliaceous roasted fried onion leek fatty scallion
Odor sulfurous
alliaceous, roasted, fried, onion, leek, fatty, scallion,
Flavor savory
savory, meaty,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.03650 to 1.03750 @ 20.00 °C.
Lbs/Gal (est) 8.635 to 8.643
Refractive Index 1.53060 to 1.53090 @ 20.00 °C.
Melting Point 188.00 °C. @ 760.00 mm Hg
Boiling Point 287.00 °C. @ 760.00 mm Hg
Flash Point 285.00 °F. TCC ( 140.56 °C. )
Acid Value 5.20 max. KOH/g
Vapor Pressure 0.001000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 3.445 (est)
Soluble In
  • alcohol
  • water, 1352 mg/L @ 25 °C (est)
  • water
Occurrence
  • squid dried squid