ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Oxygen-containing heterocyclic compounds Thiazole, thiophene, and pyridine 2-Acetyl-2-thiazoline

2-Acetyl-2-thiazoline

2-Acetyl-2-thiazoline Basic information
Identification Description Regulatory Status Usage Natural occurrence
Product Name:2-Acetyl-2-thiazoline
Synonyms:2-ACETYL-2-THIAZOLINE;FEMA NUMBER 3817;FEMA 3817;1-(4,5-Dihydro-1,3-thiazol-2-yl)ethanone;1-(4,5-dihydro-2-thiazolyl)-ethanon;2-acetylthiazoline;2-Thiazoline, 2-acetyl;Ethanone, 1-(4,5-dihydro-2-thiazolyl)-
CAS:29926-41-8
MF:C5H7NOS
MW:129.18
EINECS:
Product Categories:thiazole Flavor;Aroma Chemicals;ACETYLGROUP
Mol File:29926-41-8.mol
2-Acetyl-2-thiazoline Structure
2-Acetyl-2-thiazoline Chemical Properties
Melting point 26-30 °C(lit.)
Boiling point 223.8±23.0 °C(Predicted)
density 1.17 g/mL at 25 °C(lit.)
FEMA 3817 | 2-ACETYL-2-THIAZOLINE
refractive index n20/D 1.5305(lit.)
Fp 198 °F
storage temp. Sealed in dry,2-8°C
solubility soluble in Methanol
form powder to lump
pka1.45±0.10(Predicted)
color Light yellow to Yellow to Orange
Odorcooked beef odor
Odor Typecorn chip
JECFA Number1759
InChIKeyFZOZFDAMVVEZSJ-UHFFFAOYSA-N
LogP-0.89
CAS DataBase Reference29926-41-8(CAS DataBase Reference)
NIST Chemistry ReferenceEthanone, 1-(4,5-dihydro-2-thiazolyl)-(29926-41-8)
Safety Information
Hazard Codes Xn
Risk Statements 22-36
Safety Statements 26
RIDADR UN 2811 6.1/PG 3
WGK Germany 3
HS Code 2934.99.9001
MSDS Information
ProviderLanguage
SigmaAldrich English
2-Acetyl-2-thiazoline Usage And Synthesis
Identification
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CAS.No.: 
29926-41-8 
FL.No.: 
15.01
FEMA.No.: 
3817
NAS.No.: 
.n/a 
CoE.No.: 
2335
EINECS.No.: 
n/a 
JECFA.No.: 
1759
　
　
 
DescriptionMay contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy.
Regulatory StatusCoE: n/a
FDA: n/a
FDA Rx: n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).


UsageReported uses (ppm): (FEMA, 1994)
▼
▲
Food Category 
Usual 
Max. 
Baked goods 
0.02
0.2
Breakfast cereals 
0.01
0.1
Chewing gum 
0.05
0.5
Confection, frosting 
0.01
0.1
Fats, oils 
0.01
0.1
Fish products 
0.02
0.2
Gravies 
0.02
0.2
Hard candy 
0.01
0.1
Meat products 
0.02
0.2
Other grains 
0.01
0.1
Poultry 
0.02
0.2
Snack foods 
0.05
0.5
Soft candy 
0.01
0.1
Soups 
0.02
0.2
Natural occurrenceReported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).
Chemical PropertiesMay contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy
OccurrenceReported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).
Uses2-Acetyl-2-thiazoline is a useful research chemical, an aroma compound in smoked cooked loin. A flavor compound in beef.
DefinitionChEBI: 2-Acetyl-4,5-dihydrothiazole is a member of thiazoles.
2-Acetyl-2-thiazoline Preparation Products And Raw materials
Sulfathiazole Methylisothiazolinone (ETHYLTHIO)ACETONE 2-ethyl-4,5-dihydrothiazole N-ACETYL-L-TYROSINE ETHYL ESTER Acetylacetone Acetylferrocene tributyl acetocitrate 2-Acetyl-2-thiazoline Acetyl chloride 2-Methyl-2-(2-oxo-2-anilinoethyl)-3-acetyl-2-thiazoline thiazoline Methylchloroisothiazolinone/methylisothiazolinone mixture (MCIT/MIT) 2-Acetylthiazole
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