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W332801

Sigma-Aldrich

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
Beilstein/REAXYS Number:
109803
EC Number:
246-134-5
Council of Europe no.:
4041
MDL number:
MFCD00005324
UNSPSC Code:
12164502
PubChem Substance ID:
24901646
Flavis number:
15.020
NACRES:
NA.21

biological source

synthetic

Quality Level

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

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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

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

172.4 °F

flash_point_c

78 °C

ppe

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
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)
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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