Skip to Content
Merck
CN

W381718

2-Acetyl-2-thiazoline

≥96%, FG

Synonym(s):

Corn thiazoline

Sign In to View Organizational & Contract Pricing.

Select a Size

About This Item

Empirical Formula (Hill Notation):
C5H7NOS
CAS Number:
29926-41-8
Molecular Weight:
129.18
FEMA Number:
3817
UNSPSC Code:
12164502
PubChem Substance ID:
329830659
Flavis number:
15.010
NACRES:
NA.21
Beilstein/REAXYS Number:
1209707
MDL number:
MFCD00209496
Organoleptic:
corn; nutty; popcorn; roasted
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

View All Documentation
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥96%

refractive index

n20/D 1.5305 (lit.)

mp

26-30 °C (lit.)

density

1.17 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

corn; nutty; popcorn; roasted

storage temp.

2-8°C

SMILES string

CC(=O)C1=NCCS1

InChI

1S/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3

InChI key

FZOZFDAMVVEZSJ-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

2-Acetyl-2-thiazoline is one of the key sulfur-containing flavor compounds of cooked rice, jasmice rice, cooked and roasted beef.

pictograms

Skull and crossbones
GHS06

signalword

Danger

hcodes

H301,H319

Hazard Classifications

Acute Tox. 3 Oral - Eye Irrit. 2

Storage Class

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

wgk

WGK 3

flash_point_f

197.6 °F - closed cup

flash_point_c

92 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Regulatory Information

新产品

This item has

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBS9803
SHBR0814
SHBP6029
SHBQ3174
SHBL4205

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline.
Hofmann T & Schieberle P.
Journal of Agricultural and Food Chemistry, 43(11), 2946-2950 (1995)
Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth.
Plancken AJ, et al.
Journal of Agricultural and Food Chemistry, 19(5), 1014-1016 (1971)
Kenji Kumazawa et al.
Journal of agricultural and food chemistry, 50(20), 5660-5663 (2002-09-19)
Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) using the volatile fraction of the Sen-cha, Kamairi-cha and Longing tea
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
An Adams et al.
Chemical reviews, 106(6), 2299-2319 (2006-06-15)
Rachid Bel Rhlid et al.
Journal of agricultural and food chemistry, 50(8), 2350-2355 (2002-04-04)
Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like aroma character. We report here on the biogeneration of flavoring preparations

Global Trade Item Number

SKUGTIN
W381718-500G-K04061834423461
W381718-100G04061834406365
W381718-100G-K04061834368588
W381718-5G-K04061834359074

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service