Food safety and quality
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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 |
Latest JECFA evaluation |
2002 (Session 59) |
Status of specification |
Full |
Information required |
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Chemical name |
2-(1-Methylpropyl)-4,5-dimethyl-3-thiazoline |
JECFA number |
1059 |
CAS number |
65894-82-8 |
FEMA number |
3619 |
COE number |
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FLAVIS number |
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Molecular weight |
171.31 |
Chemical formula |
C9H17NS |
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 |
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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 |
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