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W332801

2-Acetylthiazole

≥99%, FG

Synonym(s):

1-(1,3-thiazol-2-yl)ethanone, 2- acetyl-1,3-thiazole

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About This Item

Empirical Formula (Hill Notation):
C5H5NOS
CAS Number:
24295-03-2
Molecular Weight:
127.16
FEMA Number:
3328
Council of Europe no.:
4041
UNSPSC Code:
12164502
PubChem Substance ID:
24901646
Flavis number:
15.020
EC Number:
246-134-5
NACRES:
NA.21
MDL number:
MFCD00005324
Beilstein/REAXYS Number:
109803
Organoleptic:
hazelnut; nutty; peanut; popcorn; roasted
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

≥99%

refractive index

n20/D 1.548 (lit.)

bp

89-91 °C/12 mmHg (lit.)

density

1.227 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

hazelnut; nutty; peanut; popcorn; roasted

SMILES string

CC(=O)c1nccs1

InChI

1S/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3

InChI key

MOMFXATYAINJML-UHFFFAOYSA-N

General description

2-Acetylthiazole is a volatile flavoring substance generally formed by the Maillard reaction between an amino acid and carbonyl compounds. It is reported to occur in canned sweet corn products, cooked pine mushroom, cooked asparagus and roasted beef.

Application

2-Acetylthiazole can be used as a flavoring agent in food industries. It may be used as a food additive in the preparation of ′fragrant′ rice.

Packaging

Packaged in glass bottles

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Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

172.4 °F - closed cup

flash_point_c

78 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS7865
SHBS6358
SHBQ5842
SHBR1906
SHBP3080

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Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus.
Tressl R, et al.
Journal of Agricultural and Food Chemistry, 25(3), 459-463 (1977)
Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 31(5, 1030-1033 (1983)
Jinfeng Peng et al.
Food chemistry, 313, 126136-126136 (2020-01-14)
The adulteration of rice using synthetic aromatic flavorings to fraudulently imitate commercially valuable fragrant rice varieties has attracted extensive attention from regulatory authorities around the world. In order to get convincing evidence of adulteration, appropriate scientific analytical methods need to
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Global Trade Item Number

SKUGTIN
W332801-100G-K04061837820403
W332801-5KG-K04061837820410
W332801-1KG-K04061837535697
W332801-SAMPLE-K04061837535703