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About This Item
经验公式（希尔记法）:
C5H5NOS
CAS号:
分子量:
127.16
FEMA號碼:
3328
Beilstein:
109803
EC號碼:
歐洲委員會號碼:
4041
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
15.020
NACRES:
NA.21
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生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
化驗
≥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.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
hazelnut; nutty; peanut; popcorn; roasted
SMILES 字串
CC(=O)c1nccs1
InChI
1S/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3
InChI 密鑰
MOMFXATYAINJML-UHFFFAOYSA-N
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一般說明
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.
應用
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.
包裝
玻璃瓶包装
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
172.4 °F - closed cup
閃點（°C）
78 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
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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