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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine |
| Synonym(s) |
Thialdine
2,4,6-Trimethyldihydro-1,3,5-dithiazine
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine
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| JECFA number |
1049 |
| CAS number |
638-17-5
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| FEMA number |
4018
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
163.3 |
| Chemical formula |
C6H13NS2
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| Physical form/odour |
Light brown crystalline solid; roasted, meaty odour |
| Solubility |
Insoluble in water, heptane, triacetin |
| Solubility in ethanol |
Miscible at room temperature |
| Boiling point (°C) |
- |
| Assay min % |
99 |
| Acid value max |
- |
| Refractive index |
- |
| Specific gravity |
- |
| Other requirements |
m.p. 48° |
| ID Test |
MS IR NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1049.gif
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