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Merck
CN

W381705

2-Acetyl-2-thiazoline

≥96%

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About This Item

Empirical Formula (Hill Notation):
C5H7NOS
CAS Number:
29926-41-8
Molecular Weight:
129.18
FEMA Number:
3817
Council of Europe no.:
2335
UNSPSC Code:
12164502
PubChem Substance ID:
24901891
Flavis number:
15.01
Beilstein/REAXYS Number:
1209707
MDL number:
MFCD00209496
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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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

biological source

synthetic

assay

≥96%

impurities

1% acetic acid

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

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Packaging

Packaged in glass bottles

Other Notes

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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

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Certificates of Analysis (COA)

Lot/Batch Number
05519JH
13721KH
06520KH
02526HH
02810EH

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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

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