Skip to Content
Merck
All Photos(1)

Key Documents

View All Documentation

W381718

Sigma-Aldrich

2-Acetyl-2-thiazoline

≥96%, FG

Synonym(s):

Corn thiazoline

Sign Into View Organizational & Contract Pricing
All Photos(1)

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

Looking for similar products? Visit Product Comparison Guide

Related Categories

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

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBL4205
MKCF5331
MKCF5725
MKCD3863
MKCD1317

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service