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Online Edition: "Specifications for Flavourings"
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| Flavouring |
2-(2-Butyl)-4,5-dimethyl-3-thiazoline |
| Synonym(s) |
2,5-Dihydro-4,5-dimethyl-2-(1-methylpropyl)thiazole
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
2-(1-Methylpropyl)-4,5-dimethyl-3-thiazoline
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| JECFA number |
1059 |
| CAS number |
65894-82-8
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| FEMA number |
3619
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
171.31 |
| Chemical formula |
C9H17NS
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| Physical form/odour |
Clear to pale yellow liquid; meaty, spicy, vegetable odour |
| Solubility |
Insoluble in water; Miscible in fats |
| Solubility in ethanol |
Miscible at room temperature |
| Boiling point (°C) |
71° (4 mm Hg) |
| Assay min % |
98 |
| Acid value max |
- |
| Refractive index |
1.483-1.488 |
| Specific gravity |
0.950-0.955 |
| Other requirements |
[60:40 mix of cis and trans isomers] |
| ID Test |
MS IR NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1059.gif
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