CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE
CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE (CAS 83418-53-5) is a heterocyclic thiazoline compound evaluated by international bodies as a flavoring agent with a savory, meaty profile.
What It Is
CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE is an organic heterocyclic compound belonging to the thiazoline class, characterized by a five-membered ring containing both sulfur and nitrogen atoms. The molecule has the CAS Registry Number 83418-53-5 and is sometimes referred to by related systematic names such as 2-isobutyl-5-ethyl-4-methylthiazoline and 5-ethyl-2,5-dihydro-4-methyl-2-(2-methylpropyl)thiazole. The compound exists as a mixture of cis and trans isomers, which can influence its olfactory properties. Thiazolines in general are a subclass of dihydrothiazoles and are known for their diverse sensory and functional roles in flavor science. In flavor formulation, this specific thiazoline is classified as a flavoring agent or adjuvant, meaning it contributes to the overall sensory character of a food product rather than serving as a nutritional ingredient. The sensory character of CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE has been described in industry databases as savory, meaty, nutty, cooked, and roasted at appropriate dilute levels in a solvent such as propylene glycol. These descriptors are typical for compounds used to enhance meat and savory flavors. The compound’s sensory role places it among other heterocyclic flavor molecules that contribute depth and complexity to a broad range of savory food applications. Technically, flavoring agents like this compound are used at very low concentrations relative to the total food formulation. They are part of a larger toolkit of flavor additives that can include esters, aldehydes, ketones, and other heterocyclic molecules. Because of the specialized chemistry involved, this compound is generally handled by flavorists and food technologists rather than by consumers, and its use is governed by regulatory frameworks that assess safety and appropriate levels of use in food products. Inclusion of such compounds in regulatory evaluations reflects their role in modern flavor science, bridging sensory chemistry with food safety oversight.
How It Is Made
The production of CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE typically involves organic synthesis techniques that construct the thiazoline ring through cyclization reactions of appropriate precursors containing both sulfur and nitrogen functionalities. In general, thiazoline derivatives can be synthesized by condensing an amino thiol (a molecule containing both amino and thiol groups) with a carbonyl-containing precursor such as a ketone or aldehyde under controlled conditions. This reaction forms the characteristic five-membered heterocyclic ring structure. In industrial or laboratory settings, the process is designed to favor the formation of the desired thiazoline isomers while managing reaction conditions such as temperature, solvent, catalysts, and reaction time to optimize yield and purity. Because the compound exists in cis and trans isomeric forms, the final product may be a mixture of these geometric isomers depending on the specific synthetic route and conditions used. Purification steps such as distillation or chromatography may be employed to achieve the required specification for flavor use. Manufacturers producing flavoring ingredients like this thiazoline adhere to chemical industry standards for purity and quality. While exact proprietary processes vary by producer, general quality control practices include verifying molecular identity, assessing sensory properties, and ensuring that the material meets regulatory and safety specifications for intended use. As with many flavor chemicals, the synthesis and handling of the compound are carried out in controlled environments to protect workers and ensure that the finished ingredient performs consistently in food applications. Documentation such as material safety data sheets (MSDS) provide guidance on safe handling, storage, and transport for industrial users.
Why It Is Used In Food
CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE is used in food primarily as a flavoring agent or adjuvant because it contributes savory, meaty, and roasted sensory notes that can enhance the palatability and depth of flavor in a variety of products. In food chemistry, flavorings are employed to create desired taste profiles, mask off-notes from other ingredients, or provide signature sensory characteristics that appeal to consumers. The thiazoline structure is particularly effective at delivering complex, roasted and cooked meat-like aromas that complement proteins, sauces, and savory formulations. Flavor chemists select compounds like this thiazoline to achieve specific sensory outcomes with minimal use levels. These agents are blended into flavor formulations that are then added to finished goods such as snack seasonings, soups, sauces, and processed meat analogs. The choice of flavoring agents is driven by sensory goals, market preferences, and formulation requirements such as compatibility with other ingredients, stability under processing conditions, and regulatory acceptance. Because the compound’s aroma is described as meaty and roasted even at low percentages in solvent, it allows formulators to craft rich savory profiles without overwhelming the base product’s inherent taste. In complex food matrices where multiple flavor notes are desired, adjuvant flavoring agents like CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE play a key role in rounding out and balancing the overall flavor perception. Their inclusion is part of a broader strategy to meet consumer expectations for flavorful and satisfying foods.
Adi Example Calculation
To illustrate how an Acceptable Daily Intake (ADI) calculation might work for a flavoring substance, consider a hypothetical scenario where a regulatory body established an ADI of X mg per kg body weight per day for a given compound. For a person weighing 70 kg, the total daily intake of the compound would be X multiplied by 70 to determine the amount considered safe for daily ingestion over a lifetime without appreciable risk. In the context of flavoring agents such as CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE, expert evaluations often conclude that no specific numeric ADI is required when expected intake levels from use are low compared to safety thresholds. Instead, the absence of safety concerns at typical exposure levels indicates that the compound can be used within the bounds of good manufacturing practice. This example calculation demonstrates how ADIs function conceptually, even if a specific numeric value is not assigned in every case. It is important to interpret such calculations as illustrative examples rather than direct guidance on individual consumption. ADIs provide a framework for regulatory and formulation decisions rather than targets consumers should aim to reach. Actual intake of flavoring agents from food products is usually orders of magnitude lower than conservative safety thresholds due to the potent sensory properties and low use levels of these compounds.
Safety And Health Research
Evaluating the safety of flavoring agents involves assessing toxicological data, exposure estimates, and potential biological effects associated with use at levels typical in food products. For CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE, the JECFA evaluation provides an international scientific assessment indicating that, under current conditions of intended use as a flavoring agent, the substance does not raise a safety concern. This conclusion is based on the committee’s review of available chemical and exposure information in the context of flavoring use. Safety evaluations typically consider whether a compound poses any genotoxic, carcinogenic, reproductive, or other systemic toxicity risks at estimated intake levels. JECFA’s statement that there is no safety concern at current intake levels indicates that the available evidence does not suggest adverse effects in humans at exposure levels expected from normal use in food flavorings. In broader scientific evaluation, structurally related thiazoline and thiazole derivatives have been part of flavoring group evaluations by other expert panels, and such reviews often examine whether additional data are needed to fully characterize any potential risks. It is important to note that safety assessments by expert committees reflect comprehensive analysis of available data, including studies on metabolism, toxicology, and human exposure. In the case of thiazoline derivatives, expert panels may also consider structural alerts, metabolic pathways, and analog data to inform their evaluations. Regulatory authorities use these assessments to guide conditions of use and to determine whether additional studies are required to address specific safety questions. Overall, the safety profile of CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE as a flavoring agent is supported by international review, and no safety concerns have been identified at levels consistent with intended food use.
Regulatory Status Worldwide
International regulatory bodies evaluate flavoring agents based on available toxicological and usage data to determine safety and appropriate use in foods. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) conducted an evaluation of CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE (JECFA number 1761) and reported that, when used as a flavoring agent at current levels of intake, it does not raise a safety concern. This evaluation reflects consideration of chemical identity, metabolic data, and exposure estimates in the context of its intended use as a flavoring substance. The JECFA evaluation occurred during Session 68 of the committee’s meetings. In the United States, flavoring substances evaluated by expert panels such as the Flavor and Extract Manufacturers Association (FEMA) may be included in the Food and Drug Administration’s Substances Added to Food inventory. Inclusion in this inventory reflects that the substance has been evaluated by experts for its use as a flavoring agent; however, this is not equivalent to a specific direct additive regulation under the CFR. The FDA’s regulations governing flavoring agents include sections in 21 CFR Part 172 that describe conditions under which natural and synthetic flavoring substances and adjuvants may be safely used in food, provided they are used in accordance with good manufacturing practice. The European Food Safety Authority (EFSA) conducts flavoring group evaluations for multiple structurally related compounds. Some evaluations have noted that a subset of structurally related thiazoline derivatives may require additional genotoxicity data for full assessment, and EFSA’s group evaluations discuss considerations relevant to sulfur-containing heterocyclic compounds. Regulatory acceptance and conditions of use may vary between jurisdictions, and formulators often navigate these frameworks to ensure compliant use of flavoring ingredients. Overall, the regulatory landscape for this compound reflects ongoing international assessment of safety and appropriate use in food flavorings.
Taste And Functional Properties
CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE is characterized by sensory descriptors that include savory, meaty, nutty, cooked, and roasted aroma notes when evaluated at appropriate dilute concentrations. These sensory attributes are typical for heterocyclic compounds that possess a sulfur-nitrogen ring system, which often interacts with taste receptors and olfactory pathways to produce rich and complex flavor impressions. Functional properties of such compounds include the ability to enhance overall flavor perception, provide depth in savory formulations, and contribute to the characteristic profiles of cooked meat or roasted foods. From a functional standpoint, flavoring agents like this thiazoline must exhibit stability under typical food processing conditions, including heat, pH variation, and interaction with other ingredients. While specific stability data for this compound may vary, in general, thiazoline derivatives can be sufficiently robust to withstand cooking or baking processes at the low concentrations at which they are used. Solubility characteristics—such as solubility in water and ethanol—also influence how the compound is incorporated into flavor blends and food formulations; these factors dictate formulation strategies such as premixing with carriers or solvents before addition to the food matrix. The sensory impact of CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE is concentration dependent, with threshold levels that need to be optimized by flavorists. Too high a concentration can lead to overpowering or unbalanced flavors, while too low may not deliver the desired sensory effect. The balance of cis and trans isomers can also influence the nuance of the sensory profile, as geometric isomers sometimes have different odor potency or character. Overall, its functional role is as a component of complex flavor systems designed to enhance savory and roasted characteristics in food products.
Acceptable Daily Intake Explained
An Acceptable Daily Intake (ADI) is a regulatory concept used to describe the amount of a chemical that can be ingested daily over a lifetime without appreciable health risk. ADIs are typically expressed in milligrams of the substance per kilogram of body weight per day and are derived from toxicological studies that identify a no-observed-adverse-effect level (NOAEL), to which safety factors are applied to account for uncertainties. For flavoring agents, ADIs help regulators and industry understand safe exposure levels based on typical use patterns and scientific data. For CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE, JECFA’s evaluation concluded that there is no safety concern at expected intake levels from use as a flavoring agent, which implies that formal ADI establishment may not be necessary when exposure is considered low relative to thresholds of concern. In such cases, regulatory bodies may describe the compound as safe under intended conditions of use rather than assign a specific numeric ADI. This reflects an assessment that the compound’s use in food at typical levels does not present a risk to human health. Understanding the concept of ADI helps food formulators and regulators ensure that flavoring agents are used within safe bounds. Even though a numeric ADI may not be assigned when no safety concern is identified, the principle remains that flavoring agents should be used in accordance with good manufacturing practice, and exposure should be minimized to the quantities needed to achieve the desired sensory effect. In this way, ADI and safety evaluations support informed decisions about ingredient use in food products.
Comparison With Similar Additives
CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE can be compared with other heterocyclic flavor compounds that contribute savory and roasted notes to food formulations. For example, thiazoles, thiophenes, and other sulfur-containing heterocycles often deliver rich aroma profiles that complement proteins and umami-rich ingredients. Compared with simpler flavor molecules such as small aldehydes or esters, thiazoline derivatives tend to provide deeper and more complex savory characteristics that are particularly useful in meat analogs, sauces, and roast-flavored products. Another related compound class is the family of substituted pyridines and pyrazines, which are also used to impart roasted, nutty, or toasted notes. Pyrazines typically have a pronounced roasted or nutty aroma and are used in a variety of savory applications. In contrast, thiazoline derivatives often emphasize a meat-like quality and can be perceived as more robust in certain savory matrices. The choice between these classes of flavoring agents depends on the specific sensory outcome desired by the formulator. Functional differences between thiazoline derivatives and other flavoring agents also arise from their chemical structure and interaction with the food matrix. For example, esters are commonly associated with fruity and sweet notes and are more prevalent in beverage and confectionery applications, whereas thiazolines and related heterocyclics are dominant in savory applications. Understanding these distinctions helps flavorists select the appropriate combination of compounds to achieve balanced and appealing overall flavor profiles in food products.
Common Food Applications Narrative
In modern food formulation, flavoring agents serve as essential tools for creating and enhancing flavor profiles that meet consumer expectations. CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE is one such ingredient that finds application in a range of savory and roasted flavor systems. In foods like snack seasonings, soups, gravies, and sauces, the compound’s savory and roast notes help deliver sensory complexity that complements other ingredients. In processed foods where the base ingredients lack naturally occurring cooked flavor, such agents can contribute desirable sensory characteristics that improve palatability and consumer appeal. Flavorists may also use this compound in product categories such as ready-to-eat meals, bouillons, and seasoning blends intended to mimic traditional cooked or roasted meat flavors. In vegetarian and vegan savory products, including plant-based meat alternatives, the inclusion of heterocyclic flavoring agents aids in creating a sensory experience closer to that of animal-derived foods. The compound’s ability to blend with other flavor notes, such as smoky or umami-rich components, makes it versatile across applications where depth and richness are desired. The use of flavoring agents like this thiazoline in food products aligns with broader industry trends toward enhancing taste while maintaining cost-effective formulations. Because these compounds are potent and used at very low levels relative to the food mass, they enable manufacturers to achieve targeted flavor profiles without significantly altering nutritional composition. Their use is guided by sensory science and regulatory frameworks that establish acceptable use levels, ensuring that products deliver consistent flavor quality while adhering to safety and labeling standards in the jurisdictions where they are sold. As consumer demand for flavorful and satisfying foods grows, flavor chemists continue to integrate specialized molecules such as CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE into carefully crafted flavor systems to meet those expectations.
Safety & Regulations
FDA
- Notes: Inclusion in FDA Substances Added to Food inventory reflects expert evaluation for flavor use but does not equate to a specific additive regulation.
EFSA
- Notes: EFSA evaluations have addressed structurally related compounds; specific approval status for this substance is not established.
JECFA
- Notes: JECFA reported no safety concern at current intake levels when used as a flavoring agent.
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