FlavScents AInsights Entry: Bacon Dithiazine (CAS: 74595-94-1)

1. Identity & Chemical Information

• Common Name(s): Bacon Dithiazine
• IUPAC Name: Not specified
• CAS Number: 74595-94-1
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula and Molecular Weight: Not specified
• Functional Groups and Structure–Odor Relevance: Bacon dithiazine is characterized by its sulfur-containing dithiazine ring, which is crucial for its savory, meaty aroma reminiscent of cooked bacon. The presence of sulfur is often associated with potent odor characteristics, contributing to its impact in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Bacon dithiazine is known for its distinctive savory aroma, often described as meaty, smoky, and reminiscent of cooked bacon. The intensity of its odor is moderate to strong, making it a prominent impact note in flavor formulations. While specific taste and odor thresholds are not clearly reported, its sensory role is primarily as an impact note, providing authenticity and depth to savory flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Bacon dithiazine does not occur naturally and is typically synthesized for use in flavor applications. It is often formed through chemical synthesis involving sulfur-containing compounds, which are crucial for developing its characteristic aroma. Due to its synthetic nature, it does not qualify for "natural flavor" designation under most regulatory frameworks.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Bacon dithiazine is primarily used in savory flavor categories, including meat, smoke, and umami profiles. It serves as an impact note, providing a realistic bacon-like aroma to various food products. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. It is generally stable under typical food processing conditions, although care should be taken to avoid excessive heat, which may degrade its aroma.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, bacon dithiazine is used sparingly, primarily in novelty or thematic scents where a smoky, meaty note is desired. It can be found in fragrance families that explore gourmand or experimental themes. Its functional role is often as a trace realism note or modifier. Due to its volatility, it contributes to the top to middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should be aligned with general safety guidelines for synthetic flavor compounds.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should comply with general safety and labeling requirements.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): High-level regulatory information not clearly reported; formulators should verify compliance with local regulations.
• Latin America (Brazil, MERCOSUR): Regulatory status not explicitly documented; adherence to general safety standards is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; formulators should ensure usage levels are within industry-typical ranges to maintain a safe margin of safety.
• Dermal Exposure: Not typically relevant for flavor use; however, in fragrance applications, it should be evaluated for potential irritation or sensitization.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ between food and fragrance applications, with more stringent evaluations typically required for oral consumption.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Bacon dithiazine is valued for its ability to impart a realistic bacon aroma, making it a powerful tool in savory flavor formulations. It synergizes well with other savory and umami compounds, enhancing overall flavor complexity. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is frequently under-used in applications where a subtle smoky note could enhance authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on bacon dithiazine is well-established in terms of its sensory characteristics and typical applications. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include detailed toxicological evaluations and comprehensive regulatory listings.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-16 17:41:56 GMT (p2)