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文件

W332801

2-乙酰基噻唑

Name: 2-乙酰基噻唑
Brand: ALDRICH

≥99%, FG

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别名:

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

经验公式（希尔记法）:

C₅H₅NOS

CAS号:

24295-03-2

分子量:

127.16

FEMA编号:

3328

Beilstein:

109803

EC 号:

246-134-5

欧洲委员会编号:

4041

MDL编号:

MFCD00005324

PubChem化学物质编号:

24901646

Flavis编号:

15.020

NACRES:

NA.21

生物来源

synthetic

质量水平

400

等级

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

检测方案

≥99%

折射率

n20/D 1.548 (lit.)

bp

89-91 °C/12 mmHg (lit.)

密度

1.227 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

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

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一般描述

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.

应用

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.

包装

玻璃瓶包装

储存分类代码

10 - Combustible liquids

WGK

WGK 3

闪点(°F)

172.4 °F

闪点(°C)

78 °C

个人防护装备

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

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示例

T1503

货号

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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)

Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry with selected ion monitoring for the determination of four food flavoring compounds and its application in identifying artificially scented rice.

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

Studies on flavor volatiles of some sweet corn products.

Buttery RG, et al.

Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

In Hee Cho et al.

Journal of agricultural and food chemistry, 54(17), 6332-6335 (2006-08-17)

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor

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