164524-93-0 Usage
Description
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is a brown crystalline compound with a nutty, cooked, brown, and roasted aroma. It has a high strength odor and is recommended to be smelled in a 0.01% solution or less.
Uses
Used in Food Industry:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in various food categories for its nutty, cooked, brown, and roasted aroma. It is used within specific usage levels (ppm) to enhance the taste and aroma of different food products.
Used in Seasonings and Flavors:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavor enhancer in seasonings and flavors, with a usage range of 50 to 1000 ppm, to provide a rich and complex aroma to the final product.
Used in Alcoholic Beverages:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in alcoholic beverages, with a usual usage level of 2 ppm and a maximum level of 10 ppm, to add depth and complexity to the taste profile.
Used in Baked Goods:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in baked goods, with a usual usage level of 5 ppm and a maximum level of 20 ppm, to impart a unique aroma and taste to the final product.
Used in Breakfast Cereal:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in breakfast cereal, with a usual usage level of 5 ppm and a maximum level of 20 ppm, to enhance the taste and aroma of the cereal.
Used in Cheese:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in cheese, with a usual usage level of 1 ppm and a maximum level of 5 ppm, to add a distinct flavor note to the cheese.
Used in Confections and Frostings:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in confections and frostings, with a usual usage level of 2 ppm and a maximum level of 10 ppm, to provide a unique aroma and taste to the sweet treats.
Used in Frozen Dairy:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in frozen dairy products, with a usual usage level of 1 ppm and a maximum level of 5 ppm, to enhance the taste and aroma of the frozen desserts.
Used in Hard Candy:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in hard candy, with a usual usage level of 2 ppm and a maximum level of 10 ppm, to add a distinctive flavor to the candy.
Used in Imitation Dairy:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in imitation dairy products, with a usual usage level of 2 ppm and a maximum level of 10 ppm, to provide a creamy and rich taste to the product.
Used in Instant Coffee and Tea:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in instant coffee and tea, with a usual usage level of 2 ppm and a maximum level of 10 ppm, to enhance the aroma and taste of the instant beverages.
Used in Meat Products:
Ethanone, 1-(3,4-dihydro-2H-1,4-thiazin-5-yl)(9CI) is used as a flavoring agent in meat products, with a usual usage level of 1 ppm and a maximum level of 5 ppm,
Identification
▼▲
CAS.No.:?
101417-25-8
164524-93-0?
FL.No.:?
15.114
FEMA.No.:?
4296
NAS.No.:?
n/a?
CoE.No.:?
n/a?
EINECS.No.?
n/a?
JECFA.No.:?
1766
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).
Natural occurrence
Reported found in popcorn.
Check Digit Verification of cas no
The CAS Registry Mumber 164524-93-0 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 1,6,4,5,2 and 4 respectively; the second part has 2 digits, 9 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 164524-93:
(8*1)+(7*6)+(6*4)+(5*5)+(4*2)+(3*4)+(2*9)+(1*3)=140
140 % 10 = 0
So 164524-93-0 is a valid CAS Registry Number.
InChI:InChI=1/C6H9NOS/c1-5(8)6-4-9-3-2-7-6/h4,7H,2-3H2,1H3
164524-93-0Relevant articles and documents
Mechanistic Studies on the Formation of Thiazolidine and Structurally Related Thiazines in a Cysteamine/2,3-Butanedione Model System
Huang, Tzou-Chi,Su, Yu-Ming,Ho, Chi-Tang
, p. 664 - 667 (1998)
Phosphate was found to dramatically enhance the formation of 2-methyl-2-acetylthiazolidine from a cysteamine/2,3-butanedione model system. In addition to the major component, 2-methyl-2-acetylthiazolidine, significant amounts of two structurally closely related compounds, 2-acetyl-2,3,5,6-tetrahydro-1,4-thiazine and 5-acetyl-2,3-dihydro-1,4-thiazine, were characterized by using GC/MS (CI and EI). There was an oxidative transformation of 2-acetyl-2,3,5,6-tetrahydro-1,4-thiazine to 5-acetyl-2,3-dihydro-1,4-thiazine in the presence of azodicarbonamide. A formation mechanism for 2-methyl-2-acetylthiazolidine and structurally related 2-acetyl-2,3,5,6-tetrahydro-1,4-thiazine and 5-acetyl-2,3-dihydro-1,4-thiazine is proposed.
Novel Syntheses of 5-Acetyl-2,3-dihydro-1,4-thiazine, a Very Intense Roasty, Popcornlike Odorant
De Kimpe, Norbert G.,Rocchetti, Maria Teresa
, p. 2278 - 2281 (1998)
Two new synthetic pathways toward the new Maillard flavor compound 5-acetyl-2,3-dihydro-1,4-thiazine are disclosed. 1-Bromo-3,3-dimethoxy-2-butanone and N-protected 2-mercaptoethylamine are the key components in both synthetic routes. The first approach involves a one-step synthesis via nucleophilic substitution, followed by cyclization and hydrolysis. The second route entails a nucleophilic substitution, followed by TFA-deprotection of the primary amino function, which led to a spontaneous intramolecular transimination and hydrolysis of the acetal moiety to afford the desired flavor compound in very good yield.
New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine
Deblander, Jurgen,Van Aeken, Sam,Adams, An,De Kimpe, Norbert,Abbaspour Tehrani, Kourosch
, p. 327 - 331 (2015/01/30)
A new general synthetic route towards three key Maillard flavour compounds, namely 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine, was developed. The key step in the process is the methylenation reaction of azaheterocyclic carboxylic esters by means of dimethyltitanocene, giving rise to intermediate vinyl ethers which can be considered as excellent and stable precursors for the title compounds, as a simple acidic treatment of these precursors suffices to release the characteristic Maillard flavours.
