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重要文件

W332801

Sigma-Aldrich

2-乙酰基噻唑

≥99%, FG

同義詞:

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

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About This Item

經驗公式(希爾表示法):
C5H5NOS
CAS號碼:
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
感官的:
hazelnut; nutty; peanut; popcorn; roasted
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
食物過敏原:
no known allergens

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


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存取文件庫

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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