| 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 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 | n |
| Fp | 198 °F |
| storage temp. | Sealed in dry,2-8°C |
| solubility | soluble in Methanol |
| form | powder to lump |
| pka | 1.45±0.10(Predicted) |
| color | Light yellow to Yellow to Orange |
| Odor | cooked beef odor |
| JECFA Number | 1759 |
| InChIKey | FZOZFDAMVVEZSJ-UHFFFAOYSA-N |
| CAS DataBase Reference | 29926-41-8(CAS DataBase Reference) |
| NIST Chemistry Reference | Ethanone, 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 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| 2-Acetyl-2-thiazoline Usage And Synthesis |
| Identification | ▼ ▲ 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
|
| Description | May contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy. |
| Regulatory Status | CoE: 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). |
| Usage | Reported 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 occurrence | Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet). |
| Chemical Properties | May contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy |
| Occurrence | Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet). |
| 2-Acetyl-2-thiazoline Preparation Products And Raw materials |
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