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W381718

Sigma-Aldrich

2-Acetyl-2-thiazoline

≥96%, FG

Synonym(s):

Corn thiazoline

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About This Item

Empirical Formula (Hill Notation):
C5H7NOS
CAS Number:
29926-41-8
Molecular Weight:
129.18
FEMA Number:
3817
Beilstein:
1209707
MDL number:
MFCD00209496
UNSPSC Code:
12164502
PubChem Substance ID:
329830659
Flavis number:
15.010
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥96%

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

Organoleptic

corn; nutty; popcorn; roasted

storage temp.

2-8°C

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

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General description

2-Acetyl-2-thiazoline is one of the key sulfur-containing flavor compounds of cooked rice, jasmice rice, cooked and roasted beef.

Pictograms

Skull and crossbones
GHS06

Signal Word

Danger

Hazard Statements

H301,H319

Hazard Classifications

Acute Tox. 3 Oral - Eye Irrit. 2

Storage Class Code

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

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBL4205
MKCF5331
MKCF5725
MKCD3863
MKCD1317

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Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth.
Plancken AJ, et al.
Journal of Agricultural and Food Chemistry, 19(5), 1014-1016 (1971)
Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline.
Hofmann T & Schieberle P.
Journal of Agricultural and Food Chemistry, 43(11), 2946-2950 (1995)
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)
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
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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