2-Acetylthiazole Chemical Properties

Melting point:

65.5°C

Boiling point:

89-91 °C/12 mmHg (lit.)

Density 

1.227 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.548(lit.)

FEMA 

3328 | 2-ACETYLTHIAZOLE

Flash point:

173 °F

storage temp. 

Inert atmosphere,Room Temperature

form 

Powder or Crystals

pka

0.05±0.10(Predicted)

Specific Gravity

1.23

color 

White to slightly yellow

Odor

at 0.10 % in dipropylene glycol. nutty popcorn roasted peanuts hazelnut

Odor Type

popcorn

Sensitive 

Stench

JECFA Number

1041

BRN 

109803

LogP

0.37

CAS DataBase Reference

24295-03-2(CAS DataBase Reference)

NIST Chemistry Reference

2-Acetylthiazole(24295-03-2)

EPA Substance Registry System

Ethanone, 1-(2-thiazolyl)- (24295-03-2)

Safety Information

Hazard Codes 

Xn,Xi

Risk Statements 

22-36-43-36/37/38

Safety Statements 

26-36/37-24/25-36

RIDADR 

3334

WGK Germany 

3

F 

13

Hazard Note 

Irritant/Stench

TSCA 

T

HazardClass 

STENCH

HS Code 

29341000

MSDS

• Language:English Provider:2-Acetylthiazole
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2-Acetylthiazole Usage And Synthesis

Chemical Properties

2-Acetylthiazole is a colorless to pale yellow liquid with green onion, herbal, grassy, hazelnuts, roasted meat, caramel, corn, and butter odor. Natural products are found in beef broth. Slightly soluble with water, soluble in most organic solvents. It is used in foods as antioxidant, as appearance control agent, and as flavoring ingredient.

Occurrence

2-Acetylthiazole is naturally found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, maize, and other natural sources.

Uses

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. It also was used in the preparation of triazolothiazoles, chiral alcohols and in aldol condensation reactions.

Preparation

2-Acetylthiazole is formed by oxidation of the corresponding carbinol using dichromate.

Definition

ChEBI: 2-Acetylthiazole is an aromatic ketone.

Aroma threshold values

Detection at 4 ppb

Taste threshold values

Taste characteristics at 30 ppm: corn chip with slightly musty background

Synthesis Reference(s)

The Journal of Organic Chemistry, 53, p. 1748, 1988 DOI: 10.1021/jo00243a029

General Description

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.

Purification Methods

Check NMR spectrum; if it is not too bad, distil it through an efficient column in a vacuum. The oxime sublimes at 140-145o, m 159o, and when crystallised from H2O has m 163-165.5o. [Erlenmeyer et al. Helv Chim Acta 31 1142 1948, Waisvisz et al. J Am Chem Soc 79 4524 1957, Menasseé et al. Helv Chim Acta 40 554 1957, Beilstein 27 IV 2617.]

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