4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE

CAS: 1033366-59-4 FLAVORING AGENT OR ADJUVANT

4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE (CAS 1033366-59-4) is a synthetic flavoring agent evaluated by international food additive bodies for use in flavor formulations.

What It Is

4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE is a defined synthetic food additive belonging to the class of heterocyclic nitrogen-sulfur compounds used in flavor applications. It contains a fused thieno-pyrimidine ring system with amino and methyl substitutions, combined as a hydrochloride salt with a molecular formula of C8H10ClN3OS. The hydrochloride form exists as a solid crystalline substance, typically presented as a fine white to off-white powder. The compound has been assigned a unique PubChem Compound Identifier (CID 44183999) matching the CAS registry number 1033366-59-4, confirming its structural identity and database presence for reference in chemical registries. Many technical databases list its functional class as a flavoring agent, indicating its role in providing or modifying taste and aroma in food systems. This additive is considered part of a broader group of synthetic flavors evaluated by scientific panels for safety and technological relevance in food products. Its identification as a flavoring agent or adjuvant reflects its use to enhance or support food flavors rather than contribute nutritional value. Regulatory bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have examined the compound for safety in flavoring uses, often reporting its evaluation as part of flavoring group assessments. These evaluations typically review available toxicological data and use patterns, concluding on safety status when used at expected levels in food. While it does not have a specific numerical acceptable daily intake (ADI) set by JECFA, the committee’s reports often describe the substance as having no safety concern at current levels of intake when used as a flavoring agent under specified conditions. This status reflects expert judgment based on available evidence. The compound’s physicochemical identity as a thieno-pyrimidine derivative, its CAS registry, and PubChem database presence provide a basis for regulatory and technical classification within food science and additive regulation.

How It Is Made

The synthesis of 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE typically follows organic chemical synthesis routes that construct the fused heterocyclic thieno-pyrimidine core via stepwise ring-forming reactions. In general terms, the synthetic approach involves assembling the thieno ring system from appropriately substituted sulfur-containing precursors, followed by the formation of the pyrimidine moiety through condensation or cyclization reactions with amino and carbonyl functional groups. After the core heterocycle is constructed, methyl substituents can be introduced at defined positions via controlled alkylation reactions, and amino functional groups can be installed via reductive amination or amination steps that attach the amino group to the heterocyclic framework. The hydrochloride salt form of the final compound arises by treating the free base form of the thieno-pyrimidine derivative with hydrochloric acid under controlled conditions. This salt-forming step improves the compound’s stability and handling properties, yielding a solid crystalline material suitable for further formulation and use. Manufacturers producing this additive at scale adhere to standard chemical production practices, ensuring consistent quality and purity. Purification may involve recrystallization, chromatographic separation, or other techniques to remove unreacted starting materials and byproducts. Analytical methods such as infrared spectroscopy, mass spectrometry, and nuclear magnetic resonance spectroscopy are often employed to confirm structural integrity and purity of the synthesized product. Regulatory-grade production typically follows good manufacturing practices (GMP) to align with food additive specification requirements when applicable. Specifications outlined by food additive compendia describe expected physical characteristics, purity thresholds, and identity tests, ensuring the manufactured material meets criteria suitable for flavor formulation scientific evaluation and potential food use. These specifications also include limits on residual solvents, heavy metals, and other impurities that might arise during synthesis. Although detailed proprietary manufacturing protocols belong to specialized industrial chemistry domains, the overall synthetic strategy remains anchored in well-understood organic chemistry principles for heterocyclic compound assembly and salt formation.

Why It Is Used In Food

4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE is utilized in food primarily because of its function as a flavoring agent or adjuvant. Flavoring agents are substances that contribute to or enhance the taste and aroma of foods, often to create consistent sensory experiences in formulated products. In food science and product development, such additives are chosen for their specific sensory attributes, ability to blend with other ingredients, and stability under processing conditions. Synthetic flavoring agents like this compound provide formulators with targeted flavor effects, allowing for more precise control over product profiles compared to relying exclusively on natural extracts, which can vary in composition. Flavor enhancers and adjuvants also play a role in modulating perception of flavors in complex food matrices. They can help balance or amplify certain taste notes, compensate for flavor losses during processing, or support reduced-sodium or reduced-sugar formulations by making up for sensory gaps. While 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE does not itself impart nutritional value, its inclusion in flavor systems aids food manufacturers in achieving desired organoleptic outcomes that meet consumer expectations. Its use in food follows regulatory evaluations by expert bodies that consider safety, technological justification, and available exposure data. Those evaluations provide technical confidence that the compound can fulfill its intended function without posing undue risk when used in compliance with good manufacturing practices. Consequently, food scientists and flavor chemists consider its sensory contributions and functional compatibility with other food ingredients when designing flavor blends for a range of applications. The general logic for employing such an additive derives from its consistent performance, defined chemical identity, and the ability to enhance or tailor flavor profiles in processed foods where sensory quality is an important attribute for consumer acceptance.

Adi Example Calculation

An illustrative example helps contextualize how regulatory bodies think about exposure relative to safety thresholds. Although 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE does not have a numeric ADI, consider a hypothetical scenario in which a structurally similar flavoring agent has an ADI value. For example, if a flavor compound were assigned an ADI of 1 mg/kg body weight per day, a person weighing 70 kilograms would have an illustrative safe intake limit of 70 mg per day. This simple multiplication shows how an ADI translates into consumer exposure terms. In practice, estimated daily intake from actual food consumption is calculated based on typical use levels in various products and consumption patterns. When these exposure estimates fall well below the hypothetical ADI, regulators conclude there is a large margin of safety. For flavoring agents used at parts-per-million levels, daily intake estimates are often orders of magnitude lower than conservative safety thresholds, supporting the conclusion that typical use does not pose a health concern. This example underscores that regulatory evaluations consider both exposure and toxicological data in forming safety judgments. It also highlights why numeric ADIs may not be needed for every compound evaluated: when exposure remains low and no adverse effects occur at much higher levels in studies, expert panels can conclude safety without assigning specific numeric limits. The goal of such assessments is to provide science-based assurance of safety rather than individual consumption guidance.

Safety And Health Research

Food additive safety research focuses on understanding the toxicological profile of chemical substances and their potential effects at levels encountered through dietary exposure. For flavoring agents like 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE, safety evaluations primarily consider genotoxicity, subacute and chronic toxicity, reproductive and developmental endpoints, and metabolic fate to assess whether typical use levels are likely to pose risks to consumers. International expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) review available studies and data to form safety conclusions. In the case of this compound, JECFA’s evaluation indicates that no safety concern arises at current levels of intake when used as a flavoring agent, reflecting a thorough review of available toxicological evidence. This type of safety assessment involves examining data from in vitro and in vivo studies, which may include bacterial mutagenicity assays, mammalian cell studies, and animal feeding studies. Evaluators consider thresholds of toxicological effects and margins of safety relative to estimated human exposure. When exposure estimates remain well below levels associated with adverse effects, expert panels can conclude that the compound’s use in food does not present a safety concern. These conclusions are documented in JECFA reports, which serve as authoritative references for regulatory and industry decision-making. It is important to clarify that such safety research does not imply specific physiological or health benefits; rather, it focuses on ensuring that exposure through intended uses does not exceed levels associated with measurable risk. In the absence of high-quality data supporting effects on metabolic pathways, organ systems, or specific populations, regulatory evaluators emphasize exposure-based risk assessment frameworks. Consequently, statements about risk are cautious and grounded in evidence rather than claims about health impacts. For flavoring agents, typical consumer exposures are low relative to other dietary constituents, further contributing to conservative safety judgments by expert committees.

Regulatory Status Worldwide

The regulatory status of 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE is shaped by evaluations from international food additive authorities and expert committees that assess safety for flavoring use. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has reviewed this compound and its free base as part of its flavoring evaluations, assigning it a JECFA number 2117 in the context of flavoring agents. According to the JECFA database maintained by the World Health Organization, the compound has been evaluated for use as a flavouring agent, with statements indicating no safety concern at current levels of intake when used as a flavouring agent. These evaluations reflect comprehensive review of available toxicological data, use levels, and exposure estimates. JECFA’s assessment does not set a numeric acceptable daily intake (ADI) but provides a qualitative conclusion on safety at expected use levels, indicating that regulatory experts have considered both technology and exposure in their judgment. The status reflects expert consensus from scientific sessions that consider broad evidence bases for flavoring substances. In the United States, the Code of Federal Regulations does not list a specific section authorizing this compound as a food additive under 21 CFR parts relevant to direct food additives. Instead, its use in food formulation arises from expert panel evaluations such as those conducted by the Flavor and Extract Manufacturers Association (FEMA). FEMA assigns a GRAS (Generally Recognized as Safe) number 4669 to the compound and its related free base as part of its flavor ingredient library, indicating that an expert panel has determined it to be GRAS for its intended use in flavoring applications. However, because FEMA GRAS determinations are industry-based expert assessments rather than direct codified CFR listings, explicit approval and regulatory language in the CFR may not be present. This distinction results in a regulatory situation where the compound is considered acceptable for use in flavors based on expert scientific evaluation rather than a specific additive regulation citation. In the European Union, evaluations by authorities such as the European Food Safety Authority (EFSA) occur through flavoring group evaluations (FGE). These evaluations consider use levels, exposure, and safety data within the context of defined flavoring groups. While detailed quantitative conditions and limits may not be codified for every individual compound, inclusion in such evaluations and absence of safety concerns suggest an accepted status within defined flavoring regulations. Regulatory frameworks worldwide emphasize scientific evidence and expert review to determine the safe use of flavoring agents in specific applications.

Taste And Functional Properties

The sensory profile of 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE is characterized by its role in contributing distinctive flavor notes when included in flavor formulations. Many heterocyclic compounds with nitrogen and sulfur in fused ring systems display pronounced sensory attributes, often described as savory, meaty, umami, or sweet depending on molecular structure and context. Information from flavor industry references indicates related compounds with similar structures can impart unique aroma and taste characteristics that complement food flavors. These sensory properties stem from interactions between the compound’s molecular features and taste receptors, which can enhance or modify perceived notes in a flavor blend. Functionally, the compound’s solubility in common food-grade solvents such as propylene glycol and ethanol enables its use in flavor premixes and liquid formulations. Heterocyclic compounds often exhibit stability under typical food processing conditions, maintaining their sensory integrity during heat treatments or pH variations encountered in manufacturing. The hydrochloride salt form of this compound may improve aqueous solubility and handling properties compared to its free base, facilitating uniform distribution in liquid or powdered flavor preparations. Solubility and stability considerations are particularly important in beverage, bakery, or confectionery applications where consistent flavor delivery is essential. The role of such additives in sensory modulation extends beyond mere taste notes; they can influence overall flavor perception through synergistic effects with other flavor ingredients. This may include enhancing sweetness perception without adding sugars or balancing bitterness in complex matrices. While specific sensory descriptors for this exact compound depend on formulation context and concentration, its classification as a flavoring agent indicates established sensory relevance. Flavor chemists often evaluate such compounds in trained panels and analytical models to understand their contributions to complex flavor systems. Their performance is framed in terms of how they interact with other flavor molecules and how they respond to processing, storage, and consumption conditions.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific concept used by food safety authorities to estimate the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. ADIs are typically expressed in milligrams of substance per kilogram of body weight per day and are derived from toxicological studies identifying no-observed-adverse-effect levels (NOAELs) in animal models or other relevant data. Regulatory bodies apply safety factors to account for uncertainties in extrapolating from animal data to humans and consider variations in sensitivity among individuals. For 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE, a numeric ADI has not been established by JECFA or other food additive authorities because its evaluation concluded that there is no safety concern at current levels of intake when used as a flavoring agent. In such cases, rather than assigning a specific numeric ADI, expert panels describe a substance as safe at estimated use levels based on margins of exposure and comprehensive review of available evidence. This qualitative conclusion means that typical exposures from food use are considered sufficiently low relative to toxicological thresholds, and no specific intake limit is necessary to protect public health. It is important to emphasize that the absence of a numeric ADI does not imply unrestricted use. Instead, it reflects careful risk assessment where exposure estimates remain well below levels of concern. ADI concepts are central to regulatory science because they provide a consistent framework for comparing exposure and risk across many types of food additives. In the context of flavoring agents, which contribute sensory effects at very low concentrations, the evaluation often results in qualitative safety conclusions rather than numeric intake limits. Consumers encounter such substances at trace levels, and regulatory reviews aim to ensure that those levels remain within safe bounds.

Comparison With Similar Additives

Comparing 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE with similar flavoring agents helps clarify its role in food formulations. Similar additives include other heterocyclic nitrogen-containing flavor compounds such as pyridine derivatives, furans, or thiophene-based molecules. These compounds contribute unique sensory notes, often providing savory, roasted, or umami characteristics that enhance overall flavor complexity. Their choice in formulations depends on desired sensory outcomes and how they interact with other ingredients. For example, pyridine derivatives can impart roasted or nutty notes, while furan compounds may deliver caramel-like aromas. Although each compound has a distinct structural fingerprint, the underlying functional principle is similar: they modulate sensory perception at low concentrations. In terms of regulatory context, many structurally related flavoring compounds undergo similar evaluations by JECFA and FEMA expert panels. These bodies assess safety based on available toxicological data and estimated exposure, concluding whether typical use levels are safe. When evaluations conclude no safety concern, compounds are accepted for use in flavor blends without specific numeric intake limits, analogous to the assessment for 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE. This pattern highlights a consistent approach within regulatory science for flavoring agents. While some flavor additives have numeric ADIs set due to higher exposure potential or specific toxicology data, many heterocyclic flavor compounds are used at low levels and are deemed safe based on qualitative evaluations. The comparison emphasizes that sensory function, low exposure, and thorough risk assessment are common themes across similar additives.

Common Food Applications Narrative

4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE finds application in a variety of formulated food products where flavor consistency and quality are priorities. In the context of bakery products, it can be part of flavor systems designed to deliver rich, balanced aroma profiles in bread, cakes, or pastries. These products often rely on carefully crafted blends to provide appealing sensory experiences that withstand the effects of heat and extended shelf life. Similarly, in beverage applications, flavorings with stable sensory characteristics are essential to maintaining a consistent taste from production to consumption. In confectionery and candy products, intricate flavor formulations frequently incorporate specific heterocyclic compounds to achieve sweet, fruity, or nuanced taste profiles that appeal to consumers. These flavor systems must harmonize with sugars, acids, and textural components to create memorable products. The additive may be included in flavor bases for soft candies, chocolates, or chewable sweets where distinct taste layers are part of the product identity. For savory snacks and processed foods such as sauces, dressings, or seasonings, flavor enhancers help balance saltiness, umami, and other taste dimensions, contributing to overall product appeal. Dietary supplement powders and meal replacements also depend on robust flavor systems to mask off-notes from protein sources or nutritional ingredients. Here, carefully selected flavoring agents support palatability, encouraging consumer acceptance of functional products. In frozen desserts and dairy analogs, flavor additives stabilize desired notes against temperature fluctuations and fat content variations. Across these applications, the common theme is the need for reliable, reproducible flavor contributions that align with product formulation goals. 4-AMINO-5,6-DIMETHYLTHIENO[2,3-D]PYRIMIDIN-2(1H)-ONE HYDROCHLORIDE, as part of complex flavor blends, supports this objective by delivering targeted sensory features that complement broad food categories.

Safety & Regulations

FDA

  • Notes: No specific CFR approval listing could be verified from provided sources

EFSA

  • Notes: EFSA evaluation details not explicitly found in authoritative deep links

JECFA

  • Year: 2012
  • Adi Display: No safety concern at current levels of intake when used as a flavoring agent

Sources

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