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2-acetyl thiazole

Chemical Structure

General Material Information

Preferred name 2-acetyl thiazole
Trivial Name 2-Acetylthiazole
Short Description 2-acetylthiazole
Formula C5 H5 N O S
CAS Number 24295-03-2
FEMA Number 3328
Flavis Number 15.02
ECHA Number 246-134-5
FDA UNII 16IGS5268I
Nikkaji Number J45.590C
Beilstein Number 0109803
MDL MFCD00005324
COE Number 11726
xLogP3-AA 1.00 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1041 2-acetylthiazole
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 24295-03-2 ; 2-ACETYLTHIAZOLE
Synonyms
  • 2-acetyl thiazole
  • 5-acetyl thiazole
  • 2-acetyl-1,3-thiazole
  • 2-acetyl-2-thiazole
  • 2-acetyl-5-(4-fluorophenyl)thiophene
  • 2-acetylthiazol
  • 2-acetylthiazole
  • 2 acetylthiazole
  • ethanone, 1-(2-thiazolyl)-
  • methyl 2-thiazolyl ketone
  • methyl 5-thiazolyl ketone
  • methyl thiazolyl ketone
  • popcorn thiazole
  • 1-thiazol-2-yl-ethanone
  • 1-( thiazol-2-yl) ethan-1-one
  • 1-(1,3-thiazol-2-yl)ethan-1-one
  • 1-( thiazol-2-yl)ethanone
  • 1-(1,3-thiazol-2-yl)ethanone
  • 2-thiazolyl methyl ketone
  • 1-(2-thiazolyl) ethanone
  • 1-(2-thiazolyl)-ethanone
  • 1-(1,3-thiazol-2-yl)ethanone
  • Ketone, methyl 2-thiazolyl
  • 1-(2-Thiazolyl)ethanone
  • 2-Acetylthiazole
  • 2-Acetyl-1,3-thiazole
  • 1-(Thiazol-2-yl)ethanone
  • 1-(1,3-Thiazol-2-yl)ethan-1-one

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

1-(1,3-thiazol-2-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:24295-03-2
Pubchem (cid):520108
Pubchem (sid):135263580
Flavornet:24295-03-2
Publications by Perfumer & Flavorist
2-Acetyl-2-thiazole
Publications by PubMed
RIFM fragrance ingredient safety assessment, 2-acetylthiazole, CAS Registry Number 24295-03-2
Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction
Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants
Synthesis, Characterization, Catalytic Activity, and DFT Calculations of Zn(II) Hydrazone Complexes
Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Durocÿ?ÿ(Landracÿ?ÿYorkshire) pigs by volatiles profiling and chemometrics analysis
Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning
Effect of aging on volatile compounds in cooked beef
Possible mechanism for involvement of cysteine in aroma production in wine
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Acceptability of flavoured pharmaceutically non-active mini-tablets in pet cats tested with a rapid 3-portal acceptance test with and without food
Investigation of low molecular weight peptides (
Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry
Method for determining nitrogenous heterocycle compounds in wine
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk
Widespread occurrence of 2-acetylthiazole-4-carboxylic acid in biological material
The thiazole ylide: a frequently invoked intermediate is a stable species in the gas phase
Characterization of volatile components and odor-active compounds in the oil of edible mushroom Boletopsis leucomelas
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)
Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry with selected ion monitoring for the determination of four food flavoring compounds and its application in identifying artif
External oxidant-free cross-coupling: electrochemically induced aromatic C-H phosphonation of azoles with dialkyl-H-phosphonates under silver catalysis
Volatile constituents of glutathione--ribose model system and its antioxidant activity
Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine
Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limits

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32964
FooDB:FDB010950
Export Tariff Code:2934.10.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

Suppliers

Advanced Biotech Alfrebro
Ambles Nature et Chimie Anhui Haibei
Anhui Suzhou Jinli Aromatic Chemicals Augustus Oils
Beijing Lys Chemicals BOC Sciences
Charkit Chemical CJ Latta & Associates
DeLong Chemicals America Diffusions Aromatiques
EMD Millipore Endeavour Specialty Chemicals
Ernesto Ventós FCI SAS
Fleurchem H. Interdonati, Inc.
Indukern F&F Jiangyin Healthway
Jinan Enlighten Chemical Technology(Wutong Aroma ) Kingchem Laboratories
Lluch Essence M&U International
Moellhausen Oamic Ingredients
Pearlchem Corporation Penta International
Phoenix Aromas & Essential Oils R C Treatt & Co Ltd
Reincke & Fichtner Riverside Aromatics
Robinson Brothers Santa Cruz Biotechnology
Sigma-Aldrich Sunaux International
Synerzine Taytonn ASCC
TCI AMERICA Tengzhou Jitian Aroma Chemiclal
Tengzhou Xiang Yuan Aroma Chemicals Tianjin Danjun International
United International Vigon International
WEN International WholeChem
Advanced Biotech. Inc. Alfrebro LLC/ Archer Daniels Midland Company
Augustus Oils Ltd Beijing Lys Chemicals Co, LTD.
Charkit Chemical Corporation CJ Latta & Associates, LLC
Endeavour Specialty Chemicals Ltd Fleurchem, Inc.
Indukern, S.A. F&F Ingredients Division Jiangyin Healthway International Trade Co., Ltd
Lluch Essence S.L. M&U International LLC
Moellhausen S.P.A. Penta International Corporation
Riverside Aromatics Ltd. Robinson Brothers Limited
Synerzine, Inc. Taytonn ASCC Pte Ltd
Tianjin Danjun International Trade Co., LTD. R C Treatt and Co Ltd
Qingdao Free Trade Zone United International Co Ltd Ernesto Ventós S.A.
WholeChem, LLC

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 127.16605377197
Specific gravity @ 25 °C
Pounds per Gallon 10.143 to 10.202
Refractive Index 1.542 to 1.552 @ 20 °C
Boiling Point 89 to 91°C @ 12 mm Hg
Boiling Point 212 to 215°C @ 760 mm Hg
Vapor Pressure 0.173 mmHg @ 25 °C
Vapor Density 4.4
Flash Point TCC Value 78.33 °C TCC
logP (o/w) 0.737 est
Solubility
alcohol Yes
propylene glycol Yes
triacetin Yes
water, 2.508e+004 mg/L @ 25 °C (est) Yes
water No
Stability
stable in most media Unspecified

Organoleptic Properties

Odor Type: Popcorn
nutty, popcorn, peanut roasted peanut, hazelnut, toasted, corn chip, raw, bready
Odor strength very high , recommend smelling in a 0.10 % solution or less
Substantivity 16 hour(s) at 100.00 %
Luebke, William tgsc, (1989) At 0.10 % in dipropylene glycol. nutty popcorn roasted peanuts hazelnut
Mosciano, Gerard P&F 14, No. 6, 47, (1989) Toasted corn chip, popcorn with a raw nutty and bready nuance
Flavor Type: Corn chip
corn chip, musty
Mosciano, Gerard P&F 14, No. 6, 47, (1989) At 30.00 ppm. Corn chip with a slight musty background
Corn chip, popcorn, and peanut flavors. Characteristic corn chip, popcorn
General comment Corn chip slight musty
Used in flavouring snack foods at 3ppm, gravies at 2ppm, bakery at 1ppm, and soups at 0.5ppm. Cereal

Occurrences

Potential Uses

Applications
Odor purposes Butter, Hazelnut, Peanut, Popcorn
Flavoring purposes Bread white bread, Caramel, Cheese, Corn chip, Meat, Nut, Nut roasted nut
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
R 43 - May cause sensitisation by skin contact.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 4), H227
Acute toxicity, Oral (Category 4), H302
Skin sensitisation (Category 1), H317
Eye irritation (Category 2A), H319
GHS Label elements, including precautionary statements
Pictogramexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H227 - Combustible liquid
H302 - Harmful if swallowed
H317 - May cause an allergic skin reaction
H319 - Causes serious eye irritation
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P272 - Contaminated work clothing should not be allowed out of the workplace.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P330 - Rinse mouth.
P333 + P313 - IF SKIN irritation or rash occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P363 - Wash contaminated clothing before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-acetyl thiazole usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 9.70 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 10.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 6
Click here to view publication 6
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -0.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.60000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.90000
fruit ices: -0.90000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -1.40000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf

Scientific Opinion on the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf

Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):24295-03-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :520108
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(1,3-thiazol-2-yl)ethanone
Chemidplus:0024295032