W332801
2-乙酰基噻唑
≥99%, FG
别名:
1-(1,3-thiazol-2-yl)ethanone, 2- acetyl-1,3-thiazole
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关于此项目
经验公式（希尔记法）:
C5H5NOS
化学文摘社编号:
分子量:
127.16
FEMA Number:
3328
Council of Europe no.:
4041
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
15.020
EC Number:
246-134-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
109803
Organoleptic:
hazelnut; nutty; peanut; popcorn; roasted
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-乙酰基噻唑, ≥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
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Packaging
玻璃瓶包装
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.
存储类别
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
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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