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Merck
CN

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

Key Documents

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Product Name

2-Acetylthiazole, ≥99%, FG

SMILES string

CC(=O)c1nccs1

InChI key

MOMFXATYAINJML-UHFFFAOYSA-N

InChI

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

biological source

synthetic

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

Quality Level

300
400

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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.

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.

Packaging

Packaged in glass bottles

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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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)
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)
Studies on flavor volatiles of some sweet corn products.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)
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
Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions.
Pripis-Nicolau L, et al.
Journal of Agricultural and Food Chemistry, 48(9), 3761-3766 (2000)
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