Food safety and quality
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Flavouring |
4,5-Dimethyl-2-ethyl-3-thiazoline |
Synonym(s) |
2-Ethyl-2,5-dihydro-4,5-dimethylthiazole |
Latest JECFA evaluation |
2002 (Session 59) |
Status of specification |
Full |
Information required |
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Chemical name |
2-Ethyl-4,5-dimethyl-3-thiazoline |
JECFA number |
1058 |
CAS number |
76788-46-0 |
FEMA number |
3620 |
COE number |
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FLAVIS number |
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Molecular weight |
143.25 |
Chemical formula |
C7H13NS |
Physical form/odour |
Clear liquid; meaty, vegetable odour |
Solubility |
Insoluble in water; Miscible in fats |
Solubility in ethanol |
Miscible at room temperature |
Boiling point (°C) |
50° (3 mm Hg) |
Assay min % |
98% |
Acid value max |
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Refractive index |
1.490-1.495 |
Specific gravity |
1.001-1.010 |
Other requirements |
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ID Test |
MS IR NMR |
Spectrum |
![](https://www.fao.org/fileadmin/user_upload/jecfa/img/1058.gif)
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