Important Sulfur-containing Flavor Compounds for Meat Flavors - Part 2

FEMA #3475 (Trithioacetone)

Here’s a comprehensive flavor profile for FEMA #3475 (Trithioacetone) — including its identity, sensory descriptors, occurrence, typical flavor applications, usage guidance, and regulatory context.

Substance Overview — FEMA #3475

Chemical Identity

• FEMA Number: 3475 — on the FEMA GRAS Flavor Ingredient list.
• Name: Trithioacetone (commonly used flavor ingredient name).
• Other names / Synonyms:
  • 2,2,4,4,6,6‑Hexamethyl‑1,3,5‑trithiane
  • Hexamethyl‑s‑trithiane
  • Hexamethyl‑1,3,5‑trithiane
  • Three sulfur acetone
• CAS Number: 828‑26‑2
• Molecular formula: C₉H₁₈S₃
• Molecular weight: ~222.4 g/mol
• JECFA Number: 543 — included in a JECFA safety evaluation for flavor use.
• Chemical class: Cyclic organosulfur heterocycle (trithiane); a sulfur‑rich cyclic trimer.

This compound is a sulfur heterocycle used in flavor formulations where complex roast/earthy notes are desired.

Occurrence & Source

• Synthetic use: Trithioacetone is primarily used as a synthetic flavoring ingredient supplied to the food industry. Its safety evaluation and inclusion on FEMA’s list indicate its intended use as a flavoring agent.
• Natural occurrence: It is not a major natural food constituent — it is typically manufactured rather than directly extracted from foods. (General inference from flavor industry usage.) Its structural relatives (other sulfur heterocycles) can form in thermally processed foods but this specific compound is usually added.

Flavor & Sensory Description

Organoleptic Profile
According to available flavor and technical descriptions:

• Primary descriptors:
  • Sulfurous / burnt
  • Earthy / green
  • Camphor‑like
• Secondary impressions:
  • Berry / fruity notes have been reported in technical aroma descriptions at certain dilutions — a result of complex sulfur‑heterocyclic aroma characteristics.
• Supplier and analytical odor descriptions include:
  • Sulfurous, burnt, earthy, green, blackberry at ~0.10 % in dipropylene glycol.

This sensory profile reflects a complex sulfur‑rich character with both savory/earthy and subtle fruity undertones, which is typical of highly substituted cyclic organosulfur compounds.

Functional Role in Flavor Systems

Trithioacetone is a specialty flavor ingredient — not a base note — used as an accent/modifier to enrich complex flavor profiles, particularly where roasted, earthy, or cooked notes are beneficial.

Common Applications

• Savory & Roast Profiles: Adds depth and persistence to roast meat, cooked beef, or broth flavor systems.
• Earthy Accents: Enhances green or earthy nuances in vegetable, mushroom, or broth profiles.
• Complex Culinary Blends: Works in blend with pyrazines, thiols, and thioethers to create balanced cooked/thermal notes.
• Specialty Beverage and Snack Notes: Can contribute to roasted or dark aroma nuances in coffee, roasted grain, or nut systems when used carefully.

Because of its sulfurous and earthy character, it is typically used in small amounts as an accent rather than as a dominant aromatic note.

Usage Levels & Dosage Guidance

Exact industry formulation usage levels are typically proprietary and matrix‑dependent. That said, given the low sensory threshold and potent sulfur character of trithioacetone, flavorists use it at very low concentrations as an accent.

Guideline (Flavor Concentrate Levels)
(These are approximate starting points; final use should be defined by sensory testing.)

• Savory / roasted meat flavors: ~0.01–0.3 ppm
• Earthy / broth profiles: ~0.005–0.2 ppm
• Roasted grain or coffee accents: ~0.005–0.1 ppm

Because sulfur heterocycles can strongly influence aroma even at trace levels, careful sensory evaluation and iterative dosing are essential for balance.

Safety & Regulatory Considerations

• FEMA GRAS: Listed by the Flavor and Extract Manufacturers Association as Generally Recognized as Safe when used as a flavoring ingredient in food at levels consistent with good manufacturing practice.
• JECFA Evaluation: Included in JECFA’s evaluation (No. 543), which concluded no safety concern at current use levels as a flavoring agent.
• EAFUS / FDA: Trithioacetone is listed in the FDA’s Substances Added to Food (formerly EAFUS) inventory as a flavoring agent/adjuvant under its official name and synonyms.

Handling & Use:
Like many sulfur‑containing chemicals, concentrated trithioacetone can have a strong odor and irritant potential. In formulation labs, standard precautions (ventilation, gloves, eye protection) are recommended.

Summary Table

Practical Notes for Flavorists

• In savory or meat flavors, trithioacetone can be used to introduce a dark, cooked, earthy depth that complements other roast cues like pyrazines and cooked thiols.
• In broth or mushroom profiles, its earthy nuances can enhance complexity when used sparingly.

FEMA #3541 (3,5‑Dimethyl‑1,2,4‑trithiolane)

Here’s a comprehensive flavor profile for FEMA #3541 — identity, occurrence, sensory attributes, typical applications, usage guidance, and regulatory context.

Substance Overview — FEMA #3541

Name & Identifiers

• FEMA Number: 3541 (Flavoring ingredient)
• Primary name: 3,5‑Dimethyl‑1,2,4‑trithiolane (sometimes also written “3,5‑dimethyl‑1,2‑4‑trithiolane”)
• CAS Number: 23654‑92‑4
• JECFA Number: 573
• Chemical class: Organosulfur heterocycle (trithiolane) — a five‑membered ring containing three sulfur atoms and two carbon atoms with two methyl substituents.

Occurrence

• 3,5‑Dimethyl‑1,2,4‑trithiolane is used as a synthetic flavoring agent in food flavor systems and is evaluated by flavor safety authorities for this purpose.
• It has also been identified as a volatile compound in certain cooked foods and fruits such as durian, shallots, and cooked meat where organosulfur chemistry forms potent aroma compounds on heating.

Flavor & Sensory Description

Sensory / Organoleptic Profile

• The sensory character of this compound is typically described as meaty, beefy, and sulfurous, characteristic of many organosulfur heterocycles.
• It contributes savory and cooked meat nuances, often associated with roasted or grilled food aroma impressions.

Typical Descriptors

• Primary: Savory, beefy, sulfurous
• Secondary influences: Cooked meat / roast nuances — aligning with how trithiolane derivatives are perceived in flavor chemistry.

Functional Role in Flavor Systems

3,5‑Dimethyl‑1,2,4‑trithiolane is a high‑impact secondary flavoring component used as an accent/modifier note to enhance depth and realism in savory and cooked food flavor profiles. Because of its potency and sulfurous complexity, it is typically not used as the primary note but rather to underline specific sensory impressions when blended with other flavor molecules.

Common Application Uses

• Savory & Meat Flavors: Adds beefy, roasted, and cooked meat character in beef, lamb, poultry, or mixed meat flavors.
• Broth, Stock & Gravy Profiles: Contributes richness and depth to broth, stock, and gravy bases.
• Cooked Vegetable / Onion Blends: Enhances the cooked/sulfurous dimension when combined with other similar notes (e.g., small thiols or thioethers).
• Snack & Seasoning Enhancers: Used in seasoning and snack formulations to bump up umami or roast‑accent impressions.

Usage Levels & Dosage Guidance

As an organosulfur heterocycle with a low sensory threshold, 3,5‑dimethyl‑1,2,4‑trithiolane is typically used at very low concentrations in flavor formulations. Exact use levels are often proprietary and highly dependent on the food matrix and the desired sensory goal.

Guideline for Initial Formulation (in flavor concentrate before dilution into finished product)

• Savory / roasted meat flavors: ~0.01 – 0.3 ppm
• Broths / stocks / cooked profile enhancements: ~0.005 – 0.2 ppm
• Savory seasoning boosts: ~0.005 – 0.15 ppm

These are starting guidance ranges; final use levels should be determined via sensory evaluation and adjustment, as organosulfur compounds can quickly dominate at higher concentrations.

Safety & Regulatory Considerations

• FEMA GRAS: 3,5‑Dimethyl‑1,2,4‑trithiolane is included on the FEMA GRAS list for use as a flavoring agent.
• JECFA: It has been evaluated by JECFA (No. 573) with the conclusion that there is no safety concern at current intake levels when used as a flavoring substance.
• Odor profile caution: Because it is strongly sulfurous and meaty even at low levels, careful formulation and appropriate handling (e.g., ventilation) are recommended in flavor labs.

Summary Table

Practical Notes for Formulators

• In beef and cooked meat profiles, trace amounts of this compound can add authentic roasted depth when balanced with pyrolysis products like pyrazines and cooked thiols.
• In savory broth and stock flavors, it contributes nuance that helps connect meat and vegetable sensory elements.

FEMA #4030 (3,5‑Diethyl‑1,2,4‑trithiolane)

Here’s a detailed flavor profile for FEMA #4030 with identity, occurrence, flavor characteristics, functional uses, typical use/dosage guidance, and regulatory context.

Substance Overview — FEMA #4030

Name & Identifiers

• FEMA Number: 4030 — recognized on the FEMA GRAS Flavor Ingredient list as a permitted flavoring agent.
• Primary chemical name: (+/–)‑cis‑ and trans‑3,5‑Diethyl‑1,2,4‑trithiolane (a cyclic organosulfur trithiolane derivative).

Synonyms:
• 3,5‑Diethyl‑1,2,4‑trithiolane — mixture of isomers (cis + trans).

• Often reported along with related tetrathiane mixtures at the same CAS.

• CAS Number: 54644‑28‑9
• JECFA Number: 1686
• FLAVIS (EU): 15.049 (per EU flavor inventory listings).
• Molecular formula: C₆H₁₂S₃ (three sulfur atoms in a 5‑membered ring).
• Molecular weight: ~180.36 g/mol.

Occurrence

• This substance is synthetic and used intentionally in flavor formulations.
• Cyclic organosulfur compounds like trithiolanes are structurally similar to volatile sulfur heterocycles formed during thermal processing (e.g., cooked meats and roasted foods), but 4030 itself is not typically reported as a natural food constituent — it is produced for flavor use.

Flavor & Sensory Description

Organosulfur trithiolane compounds are generally very potent and distinctive in aroma even at low levels; specific sensory data for FEMA #4030 are limited in public databases, but typical organosulfur characteristics apply:

Sensory Character (Expected)

• Primary notes: Cooked/cooked meat, thermally processed, sulfurous, savory.
• Secondary nuances: Might contribute roasted, onion‑like, or brothy/meaty facets in complex matrices.

Rationale:

• Trithiolanes are part of the family of sulfur heterocycles that impart roasted and savory depth in flavor systems — similar to other cyclic sulfur compounds used in savory profiles. The specific 3,5‑diethyl substitution at the 1,2,4‑trithiolane ring tends to impart rich thermal and cooked nuances rather than sweet or fruity notes. (General organosulfur flavor chemistry context)

Anecdotal odor data for related trithiolane derivatives describe powerful roasted or savory impressions at dilute levels, aligning with how such compounds are used in flavor chemistry.

Functional Role in Flavor Systems

Primary Applications
FEMA #4030 is used as a flavor modifier/accent in complex flavor formulations to support savory and cooked/roast impressions. Its high potency and sulfur richness make it especially useful in applications where authentic cooked or roasted nuances are desired:

• Savory & Cooked Meat Flavors: Adds depth and roasted character to beef, pork, lamb, and poultry profiles when combined with other meaty volatiles.
• Broths, Stocks & Gravies: Enhances rich, mouth‑filling cooked depth in soups and sauces.
• Cooked Vegetable / Onion Blends: Supports thermal and savory complexity in vegetable‑forward flavorings.
• Snack and Seasoning Enhancers: Introduces roasted and savory accents in snack seasonings, sauces, and spice blends.

Because of its high impact and low threshold, 4030 is almost always used as an accent/modifier, not as a primary flavor note.

Usage Levels & Dosage Guidance

Detailed proprietary usage levels are usually defined by flavor houses and depend on the target product and matrix. However, due to the potency of trithiolanes and related cyclic sulfur heterocycles, usage is typically very low in flavor concentrates:

Typical Starting Ranges (in flavor concentrate prior to dilution into the finished food):

• Savory/meat systems: ~0.01–0.5 ppm
• Broth/stock/chili profiles: ~0.005–0.3 ppm
• Cooked vegetable/seasoning accents: ~0.005–0.2 ppm

These are guideline starting points; actual levels must be fine‑tuned through sensory evaluation and trialing in the specific food matrix because even small increases of sulfur heterocycles can sharply influence overall aroma balance.

Safety & Regulatory Notes

• FEMA GRAS: Included on the FEMA GRAS list as a generally recognized as safe flavoring substance when used in accordance with good manufacturing practice.
• JECFA Evaluation: Assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) under number 1686, supporting safety at typical use levels in flavor applications.
• EU FLAVIS: Listed with FLAVIS number 15.049, indicating acceptance as a flavoring substance in the European Union under relevant regulations.
• Typical toxicological and safety evaluations consider estimated intake at usage levels and conclude no safety concern at intended use levels under good flavor practice.

Handling:
As with all concentrated sulfur heterocycles, 4030 has a strong odor and should be handled with adequate ventilation and appropriate lab PPE (gloves, eye protection) during formulation.

Summary Table — FEMA #4030

Practical Notes for Formulators

• In meat and broth flavors, adding trace amounts of 4030 can help evoke authentic cooked intensity and richness when balanced with other savory building blocks like pyrazines and cooked thiols.
• In vegetable and seasoning blends, it can introduce thermally processed depth without overwhelming the sweetness or fresh facets.

FEMA #4017 (2,4,6‑Triisobutyl‑5,6‑dihydro‑4H‑1,3,5‑dithiazine)

Here’s a detailed flavor profile for FEMA #4017, covering its identity, occurrence, sensory/organoleptic character, typical flavor applications, guideline use levels, and regulatory context:

Substance Overview — FEMA #4017

Name & Identifiers

• FEMA Number: 4017 — included on the FEMA GRAS Flavor Ingredient list for use as a flavoring agent.
• Primary name: 2,4,6‑Triisobutyl‑5,6‑dihydro‑4H‑1,3,5‑dithiazine

Synonyms:
• Triisobutyl dihydrodithiazine
• Bacon thiazole (industry/trade descriptor)
• Bacon dithiazine (informal)

• CAS Number: 74595‑94‑1
• JECFA Number: 1048
• FLAVIS (EU) Number: 15.113
• Molecular formula: C₁₅H₃₁NS₂ (an organosulfur heterocycle)
• Chemical class: Nitrogen‑sulfur heterocycle (1,3,5‑dithiazine)

Regulatory status: Listed by FEMA as a Generally Recognized As Safe (GRAS) flavor ingredient for flavor use.

Occurrence

• 2,4,6‑Triisobutyl‑5,6‑dihydro‑4H‑1,3,5‑dithiazine is a synthetic flavoring substance developed for use in flavor formulations; it is not typically isolated from natural foods but is used to approximate complex cooked or roasted sensory cues in flavors.

Flavor & Sensory Description

Organoleptic / Odor Profile
While FEMA’s public listing for #4017 simply categorizes it as savory, technical flavor industry sources and patents describe its odor characteristics in more detail:

• Primary sensory descriptors:
  • Bacon‑like, meaty, smoky aroma
  • Roasted meat and caramel/roasted nut nuances
  • Fried egg‑like and sulfurous accents at higher dilutions
  • At low dilution (~0.01 %), dark chocolate/cocoa notes have been observed in professional sensory tests.

Overall sensory impression: This compound is a powerful brown‑sulfury savory note with complex cooked meat character — rich, roasted, and slightly smoky/bacon‑like in profile.

Functional Role in Flavor Systems

FEMA #4017 is used as a high‑impact accent/modifier ingredient in flavor formulations, especially where authetic cooked, roasted, or savory brown notes are desired:

Common Flavor Applications

• Meat & Savory Profiles: Enhances beef, pork, chicken, duck, turkey flavors with depth and roast character.
• Seafood Flavors: Adds richness to scallop, shrimp, lobster, and other seafood thermal profiles.
• Roasted or Fried Notes: Boosts potato, onion, garlic, or fried vegetable flavors.
• Complex Blends: Used sparingly in sauces, gravies, broths, and snack seasonings to round out cooked/thermal sensory cues.
• Specialty Accents: Can provide dark chocolate/roasted cocoa nuances at very low levels in sweet‑savory applications.

Because of its potency and breadth of character, it’s generally not used as a standalone note but as an accent or backbone in complex flavor constructs.

Usage Levels & Dosage Guidance

Flavor industry guidance for organosulfur heterocycles — especially dithiazines — emphasizes low‑level use due to strong sensory impact:

General Guideline Ranges
(Expressed as typical concentration in flavor concentrate — final food usage will be much lower after dilution)

• Meat/savory systems: ~0.01 – 0.5 ppm
• Broths, gravies, soups: ~0.005 – 0.3 ppm
• Roasted/fried vegetable accents: ~0.005 – 0.2 ppm
• Special brown/cocoa nuance additions: ~0.001 – 0.05 ppm

These are starting points for sensory evaluation; actual use should be determined by iterative sensory panel testing, because organosulfur compounds can rapidly dominate the profile even with minor changes.

In controlled test systems, levels as low as 0.1 ppm in 5 % sugar solution can contribute significant roasted/meaty character.

Safety & Regulatory Considerations

• FEMA GRAS: Evaluated and listed as Generally Recognized As Safe for use as a flavoring ingredient at levels consistent with good manufacturing practice.
• JECFA: Assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as number 1048, supporting its safety for use in flavor applications.
• Usage: Intended for flavor formulation use — not as a bulk food additive or ingredient.
• As with all concentrated sulfur heterocycles, handling should include proper ventilation and PPE, as they can be strongly odorous and irritating at high concentrations.

Summary Table

Practical Notes for Formulators

• In savory meat and broth flavors, 4017 is an excellent background builder for thermally cooked notes when paired with pyrazines, cooked thiols, and sulfur ketones.
• In fried or roasted vegetable systems, it can help emulate the toasted and heat‑processed complexity not easily captured by simple alcohols or aldehydes alone.

FEMA #3450 (2,5‑Dimethyl‑2,5‑dihydroxy‑1,4‑dithiane)

Here’s a comprehensive flavor profile for FEMA #3450, including name/identifiers, occurrence, sensory characteristics, functional uses in flavor systems, typical usage/dosage guidance, and safety/regulatory context:

Substance Overview — FEMA #3450

Name & Identifiers

• FEMA Number: 3450 — listed on the FEMA GRAS Flavor Ingredient list.
• Preferred name: 2,5‑Dimethyl‑2,5‑dihydroxy‑1,4‑dithiane (a substituted organosulfur heterocycle).
• Synonyms / alternate names:
  • 2,5‑Dimethyl‑1,4‑dithiane‑2,5‑diol (common laboratory/fine chemicals name)
• CAS Number: 55704‑78‑4
• JECFA Number: 562 — included in a WHO/JECFA safety evaluation.
• Chemical class: Organosulfur compound — a dithiane ring functionalized with two hydroxy groups and two methyl substituents.

Occurrence

• FEMA #3450 is a synthetic flavoring substance — produced industrially for use in flavor formulations.
• Its structure places it in the family of organosulfur heterocycles, compounds known to contribute savory/meaty and cooked nuances in food aroma chemistry. (General chemical context)
• Some commercial technical listings refer to it as “Meaty Dithiane” and note applicability in meat and seasoning contexts.

Flavor & Sensory Description

Sensory / Organoleptic Profile

• The FEMA flavor library classifies this compound as savory — indicating utility in robust, cooked, or meat‑like flavor systems.
• While detailed odor descriptors from public sensory data are limited, related organosulfur dithiane derivatives are generally associated with:
  • Cooked/meaty impressions
  • Savory/umami‑like depth
  • Roasted, browned, or seasoned cues
    — typical of low‑threshold sulfur heterocycles used as flavor modifiers in savory applications.

Typical Descriptors (in context)

• Savory, meaty, broth‑like, and roasted/complex depth are impressions you would expect from such a compound’s inclusion in flavor matrices.

Functional Role in Flavor Formulations

FEMA #3450 is used by flavorists as a potent savory accent/modifier — enhancing cooked, roasted, or meat‑related nuances in complex flavor blends. Because organosulfur heterocycles are typically very low‑threshold (active at tiny amounts), they serve to deepen and enrich profiles rather than act as dominant notes.

Common Flavor Applications

• Meat & Poultry Flavors: Enhances cooked, roasted, and savory dimensions in beef, pork, chicken, or turkey flavor systems.
• Broth, Stock & Gravy Bases: Adds body and umami‑like depth to liquid culinary bases.
• Seasoning Blends: Supports savory complexity in snack and seasoning formulations.
• Cooked Vegetable/Casserole Profiles: Helps bridge savory, roasted, and thermal sensory cues.

Because dithiane diols can provide rich complexity, they are often used in combination with other aroma building blocks such as pyrazines, sulfur thiols/disulfides, and Maillard‑type heterocycles to simulate authentic cooked food character.

Usage Levels & Dosage Guidance

Quantitative usage data specific to FEMA #3450 is generally proprietary to flavor houses, but based on general practice for organosulfur modifiers:

Guideline Starting Levels
(Expressed as concentration in a flavor concentrate — final usage in finished food will be much lower after dilution)

• Savory/meat systems: ~0.01 – 0.5 ppm
• Broth/stock/gravy profiles: ~0.005 – 0.3 ppm
• Seasoning/savory snacks: ~0.005 – 0.2 ppm

These ranges are guideline starting points for sensory evaluation. Organosulfur compounds like dithianes are powerful even at sub‑ppm levels, so iterative adjustment and sensory panel testing are standard practice.

Safety & Regulatory Considerations

• FEMA GRAS: Listed as Generally Recognized As Safe for use as a flavoring ingredient under conditions of good flavor practice.
• JECFA Evaluation: Included under JECFA Number 562, indicating it has been reviewed by the Joint FAO/WHO Expert Committee on Food Additives with no safety concerns at intended use levels.
• Handling of concentrated flavoring ingredients should always observe appropriate lab safety (PPE and ventilation) due to the strong odor of many sulfur compounds.

Summary Table

Practical Notes for Flavorists

• In meat or broth flavor builds, 3450 can act as a subtle savory depth enhancer, especially when paired with Maillard‑type cooked notes and sulfur thiol modifiers.
• In seasoning blends, its contribution helps create roundness and persistence without overtly dominating the profile.

FEMA #3266 (4,5‑Dihydro‑3(2H)‑thiophenone)

Here’s a full FEMA #3266 breakdown — covering its identity, occurrence, sensory profile / descriptors, typical flavor applications, guideline dosages, and safety/regulatory context:

Substance Overview — FEMA #3266

Name & Identifiers

• FEMA Number: 3266 (Flavoring ingredient, GRAS)
• Primary name: 4,5‑Dihydro‑3(2H)‑thiophenone

Also known as / Synonyms:
• Tetrahydrothiophen‑3‑one
• Dihydro‑3‑thiophenone

• CAS Number: 1003‑04‑9
• Molecular formula: C₄H₆OS (oxygenated thiol cycle)
• JECFA Number: 498 — evaluated for safety by the FAO/WHO Expert Committee on Food Additives.

Occurrence

• Synthetic flavor additive: 4,5‑Dihydro‑3(2H)‑thiophenone is manufactured for use as a flavor ingredient rather than being extracted in significant quantities from foods.
• Structurally, it’s a sulfur‑containing heterocycle related to thiols/thiophenes that often contribute characteristic aroma notes in cooked, roasted, or savory foods. (general context)

Flavor & Sensory Description

Organoleptic / Odor Profile

• The FEMA Flavor Library classifies this substance simply as “Savory.”
• Flavor suppliers describe the aroma as:
  • Garlic‑like / alliaceous
  • Meaty / cooked meat
  • Vegetable green / onion‑like
  • Butter / creamy undertones at low levels

Collectively, these suggest that FEMA #3266 can contribute savory, cooked, vegetable/green, and subtle buttery accents, making it useful for nuanced savory flavor profiles.

Functional Uses in Flavor Formulations

FEMA #3266 is used by flavorists as a modifying or accent ingredient (not a primary note) in a variety of savory and heat‑processed food categories:

Typical Applications

• Meat & Poultry Flavors: Enhances cooked, pan‑seared, or roasted meat nuances.
• Alliaceous Components: Adds garlic/onion/shallot‑like backbone in savory blends.
• Vegetable / Green Notes: Contributes realistic vegetal green aromatic cues in sauces and vegetable flavors.
• Coffee & Seasonings: May be included in savory seasonings or coffee blends to deepen roasted or umami‑adjuvant facets.
• Dairy & Butter Accents: At lower levels, it can lend a buttery nuance in complex savory/dairy combinations.

Blend Synergies: This compound often works alongside thioethers, thiols, sulfur ketones, and certain heterocyclic roast notes (e.g., pyrazines) to create rich, layered savory flavors.

Usage Levels & Dosage Guidance

Because 4,5‑Dihydro‑3(2H)‑thiophenone is potent and low‑threshold, it is used at very low concentrations in flavor concentrates. Final finished food use levels are much lower after dilution.

Guideline Starting Points
(In flavor concentrate before dilution)

• Savory/meat systems: ~0.01 – 1 ppm
• Alliaceous/vegetable blends: ~0.01 – 0.5 ppm
• Green / roasted accents: ~0.01 – 0.5 ppm
• Butter/dairy nuance: ~0.005 – 0.2 ppm

Important: These are initial formulation starting points. Actual use should always be fine‑tuned with sensory panel feedback because sulfur heterocycles can dominate if overdosed.

Safety & Regulatory Considerations

• FEMA GRAS: 4,5‑Dihydro‑3(2H)‑thiophenone (FEMA #3266) is considered Generally Recognized as Safe for use as a flavoring ingredient by the FEMA Expert Panel.
• JECFA Safety Evaluation: Independently evaluated under JECFA No. 498 with no safety concerns at intended use levels.
• Typical toxicological assessments consider estimated intake at flavor use levels and determine no safety concern in the context of normal dietary flavor use.
• As with other concentrated sulfur heterocycles, working with the neat material should be done with appropriate ventilation and PPE due to strong odor and irritancy potential.

Summary Table

Formulator Tips

• In meat or poultry flavor blends, use this compound sparingly to impart authentic cooked and subtle umami cues without overwhelming sulfur notes.
• When pairing with roasted, vegetable, or onion/garlic profiles, synergize with other heterocyclic and aldehydic roasted notes to balance savory complexity.

FEMA #3615 (Thiazole)

Here’s a detailed flavor profile for FEMA #3615 (Thiazole) — including its identity, occurrence, sensory descriptors, typical flavor applications, guideline usage, and regulatory context:

Substance Overview — FEMA #3615

Name & Identifiers

• FEMA Number: 3615 — listed on the FEMA GRAS Flavor Ingredient Library.
• Preferred Name: Thiazole
• CAS Number: 288‑47‑1
• JECFA Number: 1032
• Chemical Class: Heterocyclic organosulfur and organonitrogen aromatic compound — a five‑membered ring containing sulfur and nitrogen.
• Molecular Formula: C₃H₃NS
• Thiazole is a basic heterocycle and the core “thiazole ring” is also part of many naturally occurring compounds, including vitamin B₁ (thiamine).

Occurrence

• Thiazole itself is a synthetic flavoring ingredient used in food flavor formulations.
• In nature, thiazole derivatives are found in a variety of foods and cooked products as volatile aroma compounds formed via Maillard and thermal reactions. According to ChemicalBook, simple thiazole has been reported in roasted chicken, cooked beef, coffee, roasted peanut, malt, rice bran, and other thermally processed foods — imparting characteristic aroma nuances.

Flavor & Sensory Description

Organoleptic / Odor Profile

• FEMA’s flavor library lists Thiazole (FEMA #3615) with its official designation but does not publicly display a detailed descriptor; however based on flavor chemistry literature and supplier odor data, it is known to impart:Primary descriptors
  • Pyridine‑like, nutty, roasted, slightly meaty aroma qualities.

Secondary impressions

• Green tomato/tomato skin, savory roast, nutty nuances at appropriate dilutions in flavor matrices.
• Its sensory character is low‑threshold and potent, typical of heterocyclic aromatic compounds containing sulfur and nitrogen — giving roasted, nutty, and meat‑related cues even at trace levels.

Functional Role in Flavor Formulations

Thiazole is a high‑impact flavor modifier/accent ingredient used to give depth, roast complexity, and savory background in a wide range of flavor systems. Because it is potent, it is usually not used as a primary flavor but as an accent that enhances realism and fullness of flavor profiles.

Typical Flavor Applications

• Cooked/roasted meat flavors: Adds nutty, roasted, and beef‑like background depth in beef, pork, chicken, and game profiles.
• Savory broths and stocks: Provides warm roasted and savory enhancers in soup, gravy, and stock flavor systems.
• Nut, grain, and roasted notes: Enhances roasted peanut, roasted barley, malt, cereal, and similar toasted grain impressions.
• Complex seasoning blends: Used in savory snacks, sauces, and spice systems where roasted, nutty, or heterocyclic complexity is desired.

Because thiazoles share characteristics with pyrazines and other roast‑associated heterocycles, they are often used synergistically to build authentic cooked, baked, or toasted sensory profiles.

Typical Usage & Dosage Guidance

As a potent aromatic ingredient, thiazole is used at very low concentrations in flavor concentrate building:

Flavorist Guideline (Concentrate Level)

• Savory/meat flavors: ~0.01 – 0.5 ppm
• Broths/stocks: ~0.005 – 0.2 ppm
• Roasted/nutty accents: ~0.005 – 0.3 ppm

These ranges are starting points for iterative sensory evaluation; dosage must be adjusted based on the target profile and food matrix because heterocyclic aromatics can dominate at small increases. (Industry practice)

Safety & Regulatory Considerations

• FEMA GRAS: Thiazole is included on the FEMA GRAS list as a flavoring ingredient.
• JECFA Evaluation: Assessed under JECFA Number 1032, indicating it has been reviewed for safety as a flavoring substance.
• Inclusion in these lists means thiazole is considered safe for use in food flavorings under conditions of good manufacturing practice at levels typical to flavor use.
• In formulation labs, concentrated thiazole should be handled with caution; like many heterocyclic aromatics it can be strong‑smelling and irritant at high concentration, so use adequate ventilation and PPE.

Summary Table — FEMA #3615: Thiazole

Practical Notes for Flavorists

• In meat and broth profiles, thiazole can impart a nuanced roasted/nutty base that helps bridge primary meaty and thermal notes.
• In savory snacks and seasonings, it adds depth and complexity when combined with pyrazines and other heterocyclic roast components.

FEMA #3274 – 4,5‑Dimethylthiazole

Here’s a complete profile for FEMA #3274 – 4,5‑Dimethylthiazole, including its identity, sensory/frequency descriptors, typical applications in flavor work, dosage ranges, and regulatory context:

Substance Overview — FEMA #3274

Name & Chemical Identifiers

• FEMA Number: 3274 — listed on the FEMA GRAS Flavor Ingredient Library.
• Primary name: 4,5‑Dimethylthiazole
• Synonyms:
  • 4,5‑Dimethyl‑1,3‑thiazole
• CAS Number: 3581‑91‑7
• JECFA Number: 1035
• Molecular formula: C₅H₇NS (a heterocyclic aromatic compound containing both sulfur and nitrogen)
• Chemical class: Aromatic thiazole heterocycle — a sulfur‑ and nitrogen‑containing ring that is common in cooked/thermal flavor chemistry.

Regulatory Status

• Recognized as GRAS by the FEMA Expert Panel for intended use as a flavor ingredient.
• Included in JECFA’s safety evaluation (Food Additives Series No. 50) under number 1035.

Occurrence

• 4,5‑Dimethylthiazole is primarily used as a synthetic flavoring substance in the flavor and food industry.
• Thiazole and substituted thiazoles have also been reported as volatile compounds in cooked and processed foods (e.g., roasted meats, roasted nuts), as part of Maillard/thermal reaction products that contribute “roast” and “browned” notes. (General flavor‑chemistry context)

Flavor & Sensory Description

Organoleptic Profile
According to FEMA’s flavor library and supplier sensory descriptions:

• Primary descriptors:
  • Green
  • Nutty
  • Roast / roasted
• Supplementary descriptors from supplier listings include:
  • Green nut and roasted nut aroma

This compound typically imparts nutty and green roasted nuances — characteristic of many thiazole heterocycles in cooked‑food flavor chemistry, where they contribute complexity and thermal/browned impressions even at low levels.

Functional Role in Flavor Systems

4,5‑Dimethylthiazole is used as a potent flavor modifier/accent ingredient in a range of savory and roasted food categories:

Typical Application Areas

• Meat & Poultry Flavors: Enhances roasted meat and beefy notes in beef, lamb, pork, and poultry flavor profiles.
• Roasted/Nutty Notes: Adds toasted or browned nut impressions — useful in roasted nuts, coffee, or cocoa nuances.
• Savory & Seasonings: Contributes depth and background roast complexity in seasoning blends, sauces, and snack flavors.
• Thermal/Cooked Profiles: Supports Maillard/thermal character in cooked or baked goods when combined with other heterocycles (like pyrazines).

Because thiazoles are aromatic and potent, they are used as an accent or modifier rather than a primary flavor note, usually balancing or enriching broader flavor constructs.

Usage Levels & Dosage Guidance

Flavor industry usage levels for specific ingredients are usually proprietary, but based on typical practice with potent heterocyclic aromatics:

General Usage Guidelines (in flavor concentrate prior to dilution)

• Savory/meat systems: ~0.01 – 1 ppm
• Roasted/nut accents: ~0.05 – 1 ppm
• Seasoning/sauce enrichers: ~0.01 – 0.5 ppm

These are starting ranges for sensory formulation — actual usage should be fine‑tuned with a trained panel because small changes in heterocycle levels can markedly shift overall flavor perception.

Supplier literature (for related materials) suggests application ranges in the low ppm region for flavor use and specifically mentions suggested dosages of ~3–20 ppm for similar 4,5‑dimethylthiazole in flavor blending applications (meat, dairy, seasoning), though this is context‑dependent and not official regulated guidance.

Safety & Regulatory Considerations

• As a FEMA GRAS flavoring agent, 4,5‑Dimethylthiazole is considered safe for use in foods at levels consistent with good manufacturing practice.
• Its inclusion in JECFA evaluation 1035 indicates that the Joint FAO/WHO Expert Committee on Food Additives has reviewed available safety data and found no safety concern at anticipated exposure levels from flavor use.
• Appropriate lab handling precautions are advised when formulating with concentrated thiazoles due to strong odor and potential irritation — typical of volatile heterocyclic aroma chemicals.

Summary Table — FEMA #3274: 4,5‑Dimethylthiazole

Practical Notes for Flavor Formulators

• In beef or grilled meat profiles, small additions of 4,5‑dimethylthiazole can strengthen roasted/browned notes when paired with pyrazines or other roast cues like certain thiols or sulfides.
• In nut and snack seasoning systems, it adds toasted or green nut nuances that help mimic the sensory complexity of roasted ingredients.

FEMA #3328 (2‑Acetylthiazole)

Here’s a complete flavor ingredient profile for FEMA #3328 (2‑Acetylthiazole) — including chemical identity, occurrence, flavor descriptors, typical applications, approximate usage guidance, and regulatory context:

Substance Overview — FEMA #3328

Name & Identifiers

• FEMA Number: 3328 — listed by the Flavor and Extract Manufacturers Association (FEMA) as a GRAS flavoring ingredient.
• Primary name: 2‑Acetylthiazole (also called 2‑thiazolyl methyl ketone, acetylthiazole).
• CAS Number: 24295‑03‑2.
• JECFA Number: 1041 — evaluated by the FAO/WHO Joint Expert Committee on Food Additives.
• Molecular Formula: C₅H₅NOS.
• Chemical class: Thiazole ketone — an aromatic heterocycle with both sulfur and nitrogen in the ring.

🌱 Occurrence

• Synthetically used as a flavoring ingredient in the food industry.
• It also occurs naturally or is formed via thermal reactions (e.g., Maillard chemistry) in a variety of foods such as roasted corn products, asparagus, cooked potatoes, roasted turkey and chicken, and similar heat‑processed foods.

👃 Flavor & Sensory Description

Organoleptic Profile
2‑Acetylthiazole is known for a distinctive roasted/thermal character that is rich, complex, and highly impactful at low levels:

• Prominent sensory descriptors:
  • Nutty — especially hazelnut and roasted nut facets.

• Popcorn‑like / corn chip aroma — characteristic of roasted grain notes.
• Roast / baked bread / cocoa nuances — contributes brown, toasted dimensions.
• Meaty / savory richness — useful in meat flavor contexts.

At typical use levels, the aroma often reads nutty, roasted, popcorn‑oriented or grainy, which makes it versatile for enhancing roasted and brown food cues.

🍲 Functional Role in Flavor Formulations

2‑Acetylthiazole is used primarily as a flavor modifier or accent note, not as a dominant note. Its key role is to add roasted, nutty, and toasted depth to complex flavor systems.

Common Applications

✔ Nut & snack flavors: Enhances roasted peanut, hazelnut, and popcorn impressions.

✔ Brown & bakery flavors: Contributes to baked bread, toast, and cereal nuances.
✔ Savory & meat flavors: Adds roasted and brown notes that support beef, poultry, and broths.
✔ Coffee & cocoa beverage notes: Can strengthen roasted grain or chocolate‑like facets.
✔ Beverages & flavor blends: Useful in formulations intended to mimic aroma profiles found in roasted foods and baked goods.

In flavor creation, 2‑acetylthiazole is often used alongside pyrazines, other heterocyclics, and ketones to craft well‑rounded roast and brown sensory profiles.

📏 Usage Levels & Dosage Guidance

Because it is potent and low‑threshold, 2‑acetylthiazole is used in small amounts. Exact levels depend on the final food matrix and the intensity desired.

Example Guide (Flavor Concentrate Level)

(These are approximate starting points for formulation; final food usage will be much lower after dilution.)

• Nut/roasted snack flavor systems: ~0.2 – 1.5 ppm (in flavor concentrate)
• Brown breads, baked goods, cereal profiles: ~0.2 – 1.0 ppm (guideline)
• Savory/meat bases: ~0.1 – 0.5 ppm
• Beverage roasted notes: ~0.1 – 0.5 ppm

Higher concentrations can introduce popcorn or toasted grain dominance — so iterative sensory evaluation is essential.

⚖️ Safety & Regulatory Context

• FEMA GRAS: 2‑Acetylthiazole (FEMA #3328) is generally recognized as safe (GRAS) for use as a flavor ingredient by the FEMA Expert Panel.
• JECFA Evaluation: Reviewed by Joint FAO/WHO Expert Committee on Food Additives under JECFA No. 1041, supporting safety at flavor use levels.
• Occasional natural listings: May be labeled as natural flavor if derived from natural processes or feedstocks compliant with regulatory criteria (e.g., fermentation).
• As with many volatile heterocyclic ketones, handling of concentrated material should use appropriate PPE and ventilation in the formulation lab.

🧾 Summary Table — FEMA #3328 (2‑Acetylthiazole)

🧠 Flavorist Tips

• A small addition of 2‑acetylthiazole can boost roasted and nutty complexity without turning the profile acrid — especially in popcorn, roasted grain, cocoa, and savory blends.
• Pairing with pyrazines and other Maillard‑type heterocycles often yields richer, more authentic roast/brown sensory profiles.

FEMA #3340 — 2‑Ethoxythiazole

Here’s a complete flavor ingredient profile for FEMA #3340 — 2‑Ethoxythiazole — including identity, occurrence, sensory descriptors, functional uses, guideline application dosages, and safety/regulatory context:

🔬 Substance Overview — FEMA #3340

Chemical Identity

• FEMA Number: 3340 — listed on the FEMA GRAS Flavor Ingredient Library.
• Primary name: 2‑Ethoxythiazole — also written 2‑ethoxy‑1,3‑thiazole.
• CAS Number: 15679‑19‑3.
• JECFA Number: 1056 — evaluated by the FAO/WHO Joint Expert Committee on Food Additives.
• Molecular formula: C₅H₇NOS — a heterocyclic compound with sulfur and nitrogen.
• Chemical class: Thiazole derivative — an aromatic five‑membered ring containing sulfur, nitrogen, and an ethoxy substituent.

🌱 Occurrence

• 2‑Ethoxythiazole is used as a synthetic flavoring ingredient.
• Members of the thiazole family often occur naturally or are formed through Maillard reaction/thermal processes in cooked foods and roasted products — contributing to roasted, savory, and complex aromatic character.
• The compound itself is typically manufactured for use in flavor systems rather than extracted directly from foods.

👃 Flavor & Sensory Description

Organoleptic / Odor Profile
According to industry sensory data and supplier listings:

• Primary sensory descriptors:
  • Musty / earthy
  • Vegetal
  • Green, brothy / coffee‑like
  • Nutty and roasted meat nuances
• At low concentrations, it can present musty, brothy, and coffee‑associated notes, often with vegetative and phenolic undertones.

Summary impression:
2‑Ethoxythiazole delivers a complex, savory, and roasted sensory profile that combines green/musty vegetative facets with nutty/brothy/meaty-like impacts — typical of heterocyclic sulfur/nitrogen compounds.

🍲 Functional Role in Flavor Formulations

2‑Ethoxythiazole is a modifier/accent ingredient used in flavor systems to enrich savory, roasted, and browned notes. Its contribution is subtle yet effective at enhancing complex aroma profiles due to its potent heterocyclic character.

Typical Application Areas

• Savory Broths & Stocks: Strengthens brown, brothy, umami, and complex base aromas.
• Meat, Poultry, and Cooked Products: Enhances perceptions of roast, grilled, or cooked meat character in flavor blends.
• Roasted/Nutty Profiles: Adds roasted cereal/green coffee–like nuances in savory and snack profiles.
• Complex Seasonings & Snacks: Useful in seasonings where depth and thermal/cooked character are desired.
• All these functional roles align with general uses of thiazoles in flavor chemistry to simulate thermal and Maillard reaction sensations.

📏 Usage Levels & Dosage Guidance

Because 2‑ethoxythiazole is potent and low‑threshold, it is used at very low concentrations in flavor concentrates. Final usage levels in finished food products will be much lower after dilution.

Approximate Starting Ranges (in flavor concentrate before dilution)

• Savory/meaty systems: ~0.005 – 0.2 ppm
• Broths & stocks: ~0.005 – 0.1 ppm
• Roasted/nutty accents: ~0.005 – 0.3 ppm

These ranges are guideline starting points for sensory evaluation and should be adjusted based on sensory panel results and the specific food matrix. Heterocyclic compounds can quickly shift the aroma character if overdosed.

⚖️ Safety & Regulatory Context

• FEMA GRAS: 2‑Ethoxythiazole (FEMA #3340) is designated Generally Recognized As Safe (GRAS) for use as a flavoring agent by the FEMA Expert Panel.
• JECFA: Evaluated under JECFA Number 1056, indicating no safety concern at current use levels when used as a flavoring ingredient.
• As with other volatile heterocyclic ingredients, handling concentrated material should follow typical formulation lab safety practices (appropriate ventilation, PPE) due to potential irritancy and strong odor.

🧾 Summary Table — FEMA #3340: 2‑Ethoxythiazole

🧠 Flavorist Tips

• Because thiazoles often contribute savory, roasted, or meaty facets even at trace levels, start with low dosages and build up slowly in formulation.
• Pair with other Maillard reaction–associated building blocks (e.g., certain pyrazines, thiols, and heterocyclic ketones) to craft rich roasted or cooked food flavor impressions.

FEMA #3267 — 2,4‑Dimethyl‑5‑acetylthiazole

Here’s a comprehensive flavor profile for FEMA #3267 — 2,4‑Dimethyl‑5‑acetylthiazole, based on available flavor industry information, safety evaluations, and sensory data:

🔬 Substance Overview — FEMA #3267

Chemical Identity

• FEMA Number: 3267 — on the FEMA GRAS Flavor Ingredient list (used as a flavoring agent).
• Preferred Name: 2,4‑Dimethyl‑5‑acetylthiazole (also known as 5‑acetyl‑2,4‑dimethylthiazole).
• CAS Number: 38205‑60‑6.
• JECFA Number: 1055 — evaluated by the Joint FAO/WHO Expert Committee on Food Additives.
• FLAVIS (EU) Number: 15.011.
• Molecular Formula: C₇H₉NOS.
• Chemical Class: Thiazole derivative — a heterocyclic compound containing sulfur and nitrogen, with methyl and acetyl substituents.

This class of heterocyclic offers complex, roasted, and savory sensory cues at low concentrations.

🌱 Occurrence & Source

• 2,4‑Dimethyl‑5‑acetylthiazole is synthetic and produced industrially for flavor use.
• Thiazole and substituted thiazoles are related to compounds that form in food through Maillard reactions and heat processing, contributing to meaty/roasted aromas in cooked foods (general flavor chemistry context).

👃 Flavor & Sensory Description

Organoleptic Profile

• Described as having musty, nutty, earthy characteristics.
• Supplier and technical listings indicate its odor and taste at low levels can be nutty, roasted, meaty, savory, and woody with coffee‑like nuances.
• It is commonly referred to in flavor circles as a nut‑like thiazole, adding complexity to roasted profiles.

Typical Descriptors

• Nutty
• Roasted / toasted
• Meaty / savory
• Earthy / musty
• Woody / coffee nuance

This combination makes it especially useful in flavor formulations where roasted or browned sensory qualities are desired.

🍲 Functional Role in Flavor Systems

2,4‑Dimethyl‑5‑acetylthiazole is used as a potent flavor modifier/accent — not as a dominant note but as a supporting nuance that enriches complex profiles.

Common Applications

• Roasted Nut & Snack Flavors: Enhances roasted peanut, hazelnut, and nutty aroma depth.
• Brown & Bakery Profiles: Adds baked bread, toasted grain, and coffee‑like background facets.
• Meat & Savory Systems: Strengthens meaty, roasted, and savory dimensions, especially when paired with other Maillard‑type components like pyrazines and sulfur heterocycles.
• Seasonings & Complex Blends: Useful in savory seasoning mixes, gravies, sauces, and rubs to add depth and complexity.

Because of its heterocyclic nature, even low concentrations can significantly influence brown, roast, and savory complexity.

📏 Usage Levels & Dosage Guidance

Exact use levels are usually proprietary and matrix‑dependent, but based on how potent heterocyclics are in flavor systems:

Typical Starting Guidelines (in flavor concentrate before dilution into finished food)

• Roasted/nut profiles: ~0.1 – 1.5 ppm
• Meat & savory blends: ~0.05 – 0.5 ppm
• Bakery/brown notes: ~0.1 – 1.0 ppm
• Seasoning boosters: ~0.05 – 0.8 ppm

⚠️ These are starting points — final use levels should be optimized via sensory panel evaluation because heterocyclic aroma chemicals can dominate the profile if overdosed.

⚖️ Safety & Regulatory Information

• FEMA GRAS: Listed as Generally Recognized as Safe for use as a flavoring agent by the FEMA Expert Panel.
• JECFA: Reviewed under JECFA Number 1055, with the conclusion that there is no safety concern at intended use levels.
• Solubility & Handling: Typical of thiazole derivatives — soluble in organic solvents and oils, limited water solubility at ambient conditions.
• As with other concentrated flavor chemicals, proper ventilation and PPE are recommended during formulation work.

🧾 Summary Table — FEMA #3267: 2,4‑Dimethyl‑5‑acetylthiazole

🧠 Flavorist Tips

• In roasted or nut profiles, small additions can round out and deepen nutty/earthy cues without introducing sulfurous dominance — blend with pyrazines for rich “toasted grain” impressions.
• In savory/meat systems, pairing with sulfur heterocycles and roasted aldehydes can enhance cooked meat and umami perception.

FEMA #3204 (4‑Methyl‑5‑thiazoleethanol)

Here’s a detailed flavor ingredient profile for FEMA #3204 (4‑Methyl‑5‑thiazoleethanol) — including its identity, occurrence, flavor descriptors, typical applications in flavors, guideline usage levels, and regulatory context:

Substance Overview — FEMA #3204

Name & Identifiers

• FEMA Number: 3204 — on the FEMA GRAS flavoring ingredient list.
• Preferred name: 4‑Methyl‑5‑thiazoleethanol
• Common trade name: Sulfurol (used in flavor and fragrance circulation).
• Also known as / Synonyms:
  • 5‑(2‑Hydroxyethyl)‑4‑methylthiazole
  • Methylthiazole ethanol
  • 4‑methyl‑5‑(2‑hydroxyethyl)‑thiazole
• CAS Number: 137‑00‑8
• JECFA Number: 1031 (evaluated by the FAO/WHO Joint Expert Committee on Food Additives).
• Chemical Class: Thiazolic alcohol — a heterocyclic compound containing a thiazole ring with a hydroxyethyl side chain.

Occurrence & Source

• 4‑Methyl‑5‑thiazoleethanol is a synthetic flavoring substance, manufactured for use in food flavor applications.
• Thiazoles and related compounds can also occur in trace amounts in cooked or thermally processed foods as products of Maillard reaction and sulfur–nitrogen heterocycle formation, contributing complex, savory, and roasted nuances in natural food aroma profiles. (General flavor chemistry context)

Flavor & Sensory Description

Organoleptic Profile
According to the FEMA flavor library and industry sensory data:

• Primary descriptors: Nuts, sulfurous — especially contributing to nutty and savory background depth.

Flavor/sensory impressions (supplier data):
• Creamy, milky nuances with caramel and lactonic warmth.
• Cocoa / coffee / roasted cereal nuances at low concentrations.
• Beany, soybean/soy sauce‑like nuances in dilute solution.

• In flavorist summaries, this ingredient is often cited for adding breadth and richness — softening harsh roasted notes and adding savory, milky, caramelized quality even at trace levels.

Overall Sensory Impression

• A complex background note: warm, nutty, creamy, mild caramel/coffee influence with sulfurous depth — useful for rounding out flavors and lifting otherwise flat or harsh profiles.

Functional Role in Flavors

4‑Methyl‑5‑thiazoleethanol (Sulfurol) can be used as a modifier/accents ingredient in a range of flavor categories where roasted, dairy, nutty, or savory complexity is desirable:

Typical Flavor Applications

• Dairy & milky systems: Adds creamy, lactonic warmth, supporting milk, cream, or sweet dairy blends.
• Caramel & brown sugar flavors: Provides subtle caramelized, toasty nuance, enriching brown sugar, toffee, or dulce de leche profiles.
• Coffee & cocoa: Contributes background roasted cereal/coffee‑like depth in roasted coffee, hot cocoa, and gourmet beverage flavors.
• Nut / roasted grain flavors: Enhances nutty and roasted cereal impressions in peanut, hazelnut, and baked goods.
• Savory / umami accents: Can add complexity to broths and savory seasoning blends when combined with other heterocyclic/thermal notes.

Note: In flavor formulation practice, Sulfurol is typically not used as the dominant note but rather as a background enhancer/modifier that lifts and integrates surrounding flavor elements.

Usage Levels & Dosage Guidance

Precise industrial usage levels are proprietary, but the general guideline for this potent heterocyclic alcohol is very low concentrations — because thiazole derivatives are low‑threshold and impactful.

Guideline Ranges (in flavor concentrate prior to food dilution)

• Dairy & milky accents: ~0.01 – 0.5 ppm
• Caramel / roasted nuances: ~0.01 – 1.0 ppm
• Nutty / cereal notes: ~0.01 – 0.8 ppm
• Savory / broth complexity: ~0.005 – 0.3 ppm

These are starting points for sensory evaluation. Actual use should be refined through iterative sensory panel testing as even small changes in thiazole‑type aromatics can significantly shift the overall balance.

Safety & Regulatory Context

• FEMA GRAS: 4‑Methyl‑5‑thiazoleethanol (FEMA #3204) is generally recognized as safe for use as a flavoring agent when used in accordance with good manufacturing practices.
• JECFA Reviewed: Evaluated under JECFA Number 1031, indicating safety at intended use levels in flavors.
• As with many concentrated flavor ingredients (especially heterocyclic and sulfur‑associated compounds), handling concentrated material with adequate ventilation and appropriate PPE is recommended due to strong odor and potential irritancy at high concentrations.

Summary Table — FEMA #3204: 4‑Methyl‑5‑thiazoleethanol

Practical Notes for Flavorists

• In milk or caramel flavor bases, Sulfurol can soften and round harsh roasted or sweet notes while adding a gentle creamy dimension.
• In coffee and nut profiles, it helps bridge roasted grain/cereal facets and adds warmth and complexity without obvious sweetness.

###