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Online Edition: "Specifications for Flavourings"
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| Flavouring |
cis- and trans-5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline |
| Synonym(s) |
5-Ethyl-2,5-dihydro-4-methyl-2-(2-methylpropyl)-thiazole
2-Isobutyl-4-methyl-5-ethylthiazoline
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| Latest JECFA evaluation |
2007 (Session 68)
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| Status of specification |
Full |
| Chemical name |
5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
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| JECFA number |
1761 |
| CAS number |
83418-53-5
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| FEMA number |
4319
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| COE number |
-
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| FLAVIS number |
-
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| Molecular weight |
185.33 |
| Chemical formula |
C10H19NS
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| Physical form/odour |
Yellow liquid; Meaty, nutty, cooked, brown roasted aroma |
| Solubility |
Soluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
252-253° |
| Assay min % |
96% |
| Acid value max |
- |
| Refractive index |
1.483-1.489 |
| Specific gravity |
0.942-0.947 |
| Other requirements |
- |
| ID Test |
CNMR HNMR MS |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1761-cnmr.gif
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1761-hnmr.gif
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1761-ms.gif
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