CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE

CAS: 83418-54-6 FLAVORING AGENT OR ADJUVANT

CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE is a synthetic flavoring agent belonging to thiazoline class compounds. It is used in food and beverage formulations to impart or enhance savory, meaty, or cooked meat-like aromas. Its structure and sensory properties make it relevant in flavor science and food chemistry.

What It Is

CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE is a chemical substance used as a flavoring agent or adjuvant in food and beverage formulations. As indicated by its name and structure, it exists as a mixture of cis and trans isomers, which refer to geometric configurations around specific bonds in the molecule. These configurations can influence odor and flavor characteristics. Compounds in the thiazoline family often contain a sulfur- and nitrogen-containing heterocycle, which can contribute to potent aroma profiles. In sensory and flavor science, such compounds are valued for their ability to introduce or enhance savory, roasted, or cooked-meat-like notes in products where depth of flavor is desirable. The additive is identified by the CAS number 83418-54-6, which is a unique identifier assigned by the Chemical Abstracts Service to enable precise reference to this specific substance in scientific and regulatory contexts. Flavoring agents categorized as thiazolines are typically not primary nutritive ingredients but rather functional components that interact with human olfactory and taste receptors to influence sensory perception. In the food industry, flavoring agents like this thiazoline are evaluated both for their sensory contributions and safety, with regulatory frameworks assessing their use within defined parameters. Due to the presence of multiple alternative names and identifiers, the ingredient may appear under various synonyms in databases or commercial references. These synonyms often reflect slight variations in naming conventions or structural descriptors used in organic chemistry and flavor science literature.

How It Is Made

The manufacture of CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE typically involves synthetic organic chemistry pathways designed to construct the thiazoline heterocycle. Thiazolines are formed through chemical reactions that condense suitable precursors containing sulfur and nitrogen functional groups, often starting from amino acids, thiols, or other intermediates. The specific synthetic route for this compound would be optimized to achieve high yield and purity while controlling the ratio of cis and trans isomers. Industrial production of flavoring agents generally adheres to good manufacturing practices and involves purification steps such as distillation or chromatography to remove impurities and ensure consistent sensory quality. While detailed proprietary synthesis methods are not publicly available for every flavoring compound, generically the construction of a thiazoline ring can involve cyclization reactions where a thiourea and an appropriate carbonyl compound react under controlled conditions to form the heterocyclic structure. Catalysts, solvents, and reaction conditions are selected to favor the desired product. After synthesis, the compound is typically characterized using analytical chemistry techniques such as gas chromatography, mass spectrometry, or nuclear magnetic resonance to verify identity, purity, and isomer composition. In research and development settings, multiple synthetic methods may be explored to optimize sensory qualities or minimize byproducts. The final material intended for food use is then formulated into flavor blends or solutions suitable for incorporation into food and beverage matrices. Specifications for purity, isomer ratios, and acceptable impurity levels are often defined to support consistent performance in flavor applications.

Why It Is Used In Food

Flavoring agents like CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE are incorporated in food and beverage formulations to enhance sensory appeal and complement other ingredients in complex flavor systems. In culinary contexts where savory, roasted, or cooked meat-like aromas are desirable, thiazoline compounds can contribute depth and nuance that might be difficult to achieve using natural ingredients alone. Food formulators leverage such compounds to fine-tune flavor profiles, provide sensory balance, and meet consumer expectations for rich taste experiences. The rationale for using synthetic flavoring components stems from their consistent performance, stability, and ability to deliver targeted sensory attributes at low concentrations. Compared to raw natural extracts, synthetic flavoring agents can sometimes offer advantages in terms of supply consistency, cost-effectiveness, and reduced variability. In multi-ingredient products such as soups, sauces, seasonings, or savory snacks, precise control over flavor impact is critical for product quality and consumer acceptance. By blending specific flavoring agents with complementary sensory characteristics, manufacturers can design flavor profiles that are robust to changes in processing conditions or ingredient batches. Because flavor perception is influenced by complex interactions between compounds, even minor components like thiazolines can play an outsized role in the overall sensory impression. Formulators often rely on sensory science and analytical data to determine the optimal inclusion levels of such agents, balancing intensity with harmony among flavor notes. In many recipes, these ingredients work synergistically with other aroma compounds to evoke specific consumer perceptions, whether that is a grilled meat character or a hearty base note in a savory dish.

Adi Example Calculation

Because no verified ADI is established for CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE from authoritative regulatory sources, a concrete illustrative calculation cannot be performed with a confirmed ADI value. Typically, an example calculation for an ingredient with an established ADI would involve multiplying the ADI (in mg per kilogram of body weight per day) by a hypothetical body weight to estimate a daily intake threshold. For instance, if an ADI of X mg/kg body weight per day were known, a person weighing 70 kilograms might have an illustrative maximum daily intake of 70 times X mg. However, because there is no confirmed ADI for this substance, providing such a calculation would require speculative numeric assumptions, which is not permissible under the evidence-based constraints.

Safety And Health Research

Safety and health research for flavoring agents generally focuses on evaluating whether a compound poses hazards at the levels used in food products. Regulatory authorities and expert panels assess available toxicological data, including studies on genotoxicity, subchronic toxicity, reproductive and developmental toxicity, and metabolism. For many flavoring agents, especially synthetic heterocyclic compounds, toxicological data may be limited or proprietary, requiring expert review under confidential safety submissions. When scientific evaluations are conducted, regulators or expert panels consider exposure levels from intended use in food relative to hazard data from animal studies to determine margins of safety. Without a publicly available regulatory evaluation specific to CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE, it is not possible to summarize definitive conclusions about health endpoints. Flavoring agents as a class are often included in broad group evaluations where structurally related compounds are assessed together to establish safety benchmarks. Consumer safety considerations for flavoring agents typically emphasize that these substances are used at very low concentrations in finished foods. Expert panels such as FEMA and regulatory bodies scrutinize available data to ensure that exposures remain well below levels associated with adverse effects in experimental settings. The absence of readily accessible safety evaluations for the specific compound highlights the need for formulators and manufacturers to reference detailed regulatory databases, safety dossiers, or consult with regulatory specialists to confirm that use is consistent with prevailing food safety standards.

Regulatory Status Worldwide

At present, there is no authoritative public regulatory deep link verifying specific approvals, acceptable use levels, or numeric limits for CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE in major food additive regulations such as the U.S. Code of Federal Regulations (CFR), European Union food additive lists, or the Joint FAO/WHO Expert Committee on Food Additives (JECFA) monographs. Efforts to locate validated regulatory listings from primary sources did not yield a definitive entry confirming regulatory status. Flavoring substances used in foods are typically evaluated by expert panels such as the Flavor and Extract Manufacturers Association (FEMA) Expert Panel and may be recognized for use in specific categories if determined to be generally recognized as safe (GRAS) for their intended flavoring function. The FEMA inventory maintained by the FDA Office of Food Additive Safety includes many flavoring agents and their associated evaluations, although a specific FEMA number or status for this compound could not be confirmed in the available public search results. In some databases, related thiazoline compounds have been assigned FEMA numbers and reviewed for flavor use, but such data must be directly sourced from the FEMA Flavor Ingredient Library for authoritative confirmation. In the European Union, food flavorings are regulated under flavoring regulations that include positive lists and conditions of use. Absence of a clear listing in available public registers means that formulators should carefully consult regulatory authorities or flavor regulatory experts to ensure compliance. Similarly, JECFA evaluations and safety assessments for flavoring agents are documented in WHO and FAO publications; however, a specific JECFA evaluation for this compound could not be located in available regulatory databases. Therefore, the regulatory status remains uncertain without direct access to official flavoring inventories or regulatory listings.

Taste And Functional Properties

CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE exhibits sensory properties that are interpreted by trained flavorists and sensory panels as savory, meaty, roasted, and cooked meat-like in character. Compounds in the thiazoline family are known for contributing complex aromatic nuances that enhance umami and depth in flavor formulations. At typical use levels in food systems, such flavoring agents are not tasted directly by consumers as isolated ingredients but rather influence the overall aroma profile of the product. From a functional perspective, the behavior of flavoring agents in a food matrix depends on solubility, volatility, and stability under processing and storage conditions. Many thiazolines are moderately volatile, which means they are perceptible by olfactory receptors at low concentrations and can contribute to aroma without significantly impacting taste receptors. Solubility in water, lipids, or carrier systems influences how evenly the compound disperses throughout a product. Flavor chemists often consider the partitioning behavior of such compounds when designing formulations to ensure consistent sensory distribution. Stability is another key functional property. Flavoring agents must withstand common food processing operations such as heating, pH adjustments, and mechanical shear without degrading or forming off-notes. Test data from flavor manufacturers commonly includes assessments of thermal stability and shelf-life performance, guiding product developers in choosing the appropriate agents for specific applications. Sensory panels and analytical techniques help confirm that the desired functional properties are retained from production through consumer consumption.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a scientific estimate of the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, expressed per unit of body weight. ADIs are typically established by regulatory bodies such as JECFA, EFSA, or national food safety authorities after careful review of toxicological data and applying safety factors to account for uncertainties. For many flavoring agents, especially those with extensive safety data, ADIs are published to guide regulatory decisions and consumer safety assessments. For CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE, no ADI has been verified from authoritative sources during the search for regulatory information. As such, it is not possible to provide a numeric ADI value with supported evidence. Where ADIs exist for other flavoring agents, they are derived from the no-observed-adverse-effect level (NOAEL) in animal studies, divided by safety factors that account for interspecies differences and human variability. Without a verified ADI, users of this compound in food products should consider that safety assessments are typically handled through expert panel evaluations or regulatory submissions specific to flavor ingredients. This underscores the importance of consulting official flavor ingredient inventories and regulatory guidelines when formulating with lesser-known compounds.

Comparison With Similar Additives

Flavoring agents with savory, cooked meat-like, or umami-enhancing properties often include heterocyclic compounds such as thiazoles, pyrazines, and furans. These molecules share structural features that interact with olfactory receptors to evoke specific sensory perceptions. For example, 2-acetylthiazole is another heterocyclic compound used in flavor formulations to provide roasted or savory notes and has been evaluated in regulatory contexts with specific usage guidelines. Compared to more common flavoring agents like 2,3-diethylpyrazine or 2-methyl-3-furanthiol, which are well-characterized and often included in regulatory inventories with known sensory profiles, CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE is less documented in public regulatory databases. Another structurally related compound is 2-isobutyl-4,5-dimethyl-2,5-dihydrothiazole, which also contributes meaty or roasted aromatic qualities. Similar compounds are often cataloged in flavor libraries with FEMA numbers and evaluated for GRAS status under specific use conditions. The presence of a sulfur atom in these heterocycles frequently enhances savory characteristics but can also influence volatility and perceived intensity. Formulators often consider the balance between potency and compatibility when comparing such agents. In products where a strong, distinctive savory character is required, blending multiple heterocyclic compounds can achieve a more rounded profile. The comparison highlights that while many flavoring agents have established regulatory histories, newer or less common compounds may require additional review before widespread use in global food markets.

Common Food Applications Narrative

CIS- AND TRANS-5-ETHYL-4-METHYL-2-(2-BUTYL)-THIAZOLINE finds its way into a broad array of savory and umami-rich food applications where depth of flavor and complexity are important. In products such as soups, stews, and broths, this type of flavoring agent can contribute aromatic notes that enhance the perception of richness and cooked character, complementing natural ingredients like vegetables and proteins. In processed meats or meat analogs, flavor chemists may use thiazolines to mimic or intensify roasted, grilled, or slow-cooked sensory cues that resonate with consumer expectations for hearty taste experiences. Snack formulations, including chips, crackers, and extruded snacks with savory seasonings, also benefit from carefully balanced flavor profiles where agents like thiazolines add nuances that bridge between salty and umami dimensions. Sauces and seasoning blends for barbecues, marinades, and prepared meals often incorporate such flavoring agents to lend background depth that supports primary taste attributes. In vegetarian and vegan product spaces, flavor enhancers with savory character are particularly valuable for recreating traditional meat-like flavors without using animal-derived ingredients. Across these applications, formulation teams work with flavor houses and sensory scientists to ensure that the inclusion of ingredients such as this thiazoline aligns with product positioning and regulatory labeling requirements. Because flavoring agents can substantially affect consumer perception even at minute levels, iterative sensory testing guides decisions about which combinations of compounds deliver the desired eating experience. In packaged foods with extended shelf lives, stability considerations also influence whether a particular flavoring agent is appropriate, as changes in aroma over time must be minimized.

Safety & Regulations

FDA

  • Notes: No definitive FDA food additive approval citation found in available authoritative sources

EFSA

  • Notes: No verified EFSA regulatory listing or ADI found

JECFA

  • Notes: No verified JECFA evaluation found in authoritative sources

Sources

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