EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2-propionyl thiazole
1-(2-thiazolyl)-1-propanone

Sponsors

Name:1-(1,3-thiazol-2-yl)propan-1-one
CAS Number: 43039-98-1Picture of molecule3D/inchi
FDA UNII:05CB62UH9K
Nikkaji Web:J1.539.213D
Beilstein Number:0507838
MDL:MFCD01681404
XlogP3-AA:1.40 (est)
Molecular Weight:141.19299000
Formula:C6 H7 N O S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1042 2-propionylthiazole
FLAVIS Number:15.027 (Old)
DG SANTE Food Flavourings:15.027 2-propionylthiazole
FEMA Number:3611 2-propionylthiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-PROPIONYLTHIAZOLE
 
Physical Properties:
Appearance:pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.20500 to 1.21000 @ 25.00 °C.
Pounds per Gallon - (est).: 10.027 to 10.068
Refractive Index:1.52800 to 1.53300 @ 20.00 °C.
Boiling Point: 110.00 °C. @ 5.00 mm Hg
Boiling Point: 95.00 °C. @ 1.00 mm Hg
Vapor Pressure:0.084000 mm/Hg @ 25.00 °C. (est)
Flash Point:> 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w): 1.246 (est)
Soluble in:
 alcohol
 water, 8381 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: bready
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
cereal bready nutty popcorn
Odor Description:at 0.10 % in dipropylene glycol. cereal bread nutty popcorn
Flavor Type: bready
bready
Taste Description: bready
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Haibei
2-Propionyl Thiazole
Odor: Cereal bread nutty popcorn
BOC Sciences
For experimental / research use only.
2-Propionylthiazole
Endeavour Specialty Chemicals
2-Propionylthiazole 99% F&F
Speciality Chemical Product Groups
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Propionyl thiazole, Kosherk
Matrix Scientific
For experimental / research use only.
1-(1,3-Thiazol-2-yl)propan-1-one
Parchem
2-propionyl thiazole
Penta International
2-PROPIONYLTHIAZOLE, Kosher
Robinson Brothers
2-Propionylthiazole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Propionylthiazole
Synerzine
2-Propionyl Thiazole
TCI AMERICA
For experimental / research use only.
2-Propionylthiazole >98.0%(GC)
Treatt
2-Propionylthiazole
Halal, Kosher
Odor: Bread-crust
Use: May be useful in panyam/bas mati rice flavours, in place of 2-Acetyl-2-Thiazoline, which is unstable and unavailable.
Flavor: bready
Useful in pandan/basmati rice flavours in place of 2-Acetylpyrroline,which is unstable and unavailable.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-mouse LD50 [sex: M,F] 2113 mg/kg
(Moran et al., 1980)

oral-mouse LD50 2113 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-propionyl thiazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.056 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (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: 12
 average usual ppmaverage maximum ppm
baked goods: -0.10000
beverages(nonalcoholic): -0.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.20000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.10000
hard candy: -0.10000
imitation dairy: -0.10000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: -0.10000
soft candy: --
soups: -0.02000
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 Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
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

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :65288
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(1,3-thiazol-2-yl)propan-1-one
Chemidplus:0043039981
RTECS:XJ5123000 for cas# 43039-98-1
 
References:
 1-(1,3-thiazol-2-yl)propan-1-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:43039-98-1
Pubchem (cid):65288
Pubchem (sid):135021695
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB37168
FooDB:FDB016164
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
balsamic
balsamic
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
fatty
coconut absolute
FL/FR
fermented
amyl alcohol
FL/FR
valeraldehyde
FL/FR
floral
para-
cresyl laurate
FL/FR
phenethyl alcohol
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
cherry propanol
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
green
2-
heptyl furan
FL/FR
tiglaldehyde
FL/FR
herbal
white
cognac oil
FL/FR
trigonella foenum-graecum seed extract
FL/FR
meaty
sulfuryl acetate
FL/FR
minty
dextro-
carvone
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
para-
methyl anisole
FL/FR
ortho-
methyl anisole
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-3,6-dimethyl pyrazine
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
caraway seed oleoresin
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
tonka
whiskey lactone
FL/FR
woody
sandalwood oil
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
2-
acetyl-3,6-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
bornyl isobutyrate
FL/FR
butyramide
FL
chocolate pyrazine A
FL/FR
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl dimethyl pyrazine
FL
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
3-(2-
furyl) acrolein
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxypyrazine
FL/FR
2-
methoxythiazole
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
2-
propionyl pyrrole
FL
2-
propyl pyridine
FL
para-
salicylic acid
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
acetic
acetic
formic acid
FL
alliaceous
2-
methyl thioacetaldehyde
FL
bready
bread crust distillate
FL
rye
bread flavor
FL
bread flavor
FL
bread flavor enhancer
FL
trigonella foenum-graecum seed extract
FL/FR
brown
furfural
FL/FR
burnt
furfuryl alcohol
FL
2-
methyl quinoxaline
FL
buttery
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
caramel walnut shortbread flavor
FL
cyclotene
FL/FR
cyclotene hydrate
FL/FR
barley
malt extract
FL
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
cocoa
butyraldehyde
FL
coffee
difurfuryl ether
FL
diisoamyl thiomalate
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
cookie
almond
cookie flavor
FL
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
6-
acetyl-1,2,3,4-tetrahydropyridine
FL
alpha-
angelica lactone
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
floral
phenethyl alcohol
FL/FR
fruity
banana nut bread flavor
FL
banana walnut bread flavor
FL
cherry propanol
FL/FR
2,4-
hexadien-1-ol
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
banana cream
pie flavor
FL
propyl benzoate
FL/FR
tiglaldehyde
FL/FR
fusel
amyl alcohol
FL/FR
white
cognac oil
FL/FR
2-
methyl butyraldehyde
FL/FR
green
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
2-
vinyl pyrazine
FL
lactonic
gamma-
heptalactone
FL/FR
meaty
sulfuryl acetate
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
dextro-
carvone
FL/FR
molasses
molasses blackstrap
FL
musty
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
butter pecan cake flavor
FL
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
blueberry cinnamon crumble flavor
FL
caraway seed oleoresin
FL/FR
toasted
acetyl propionyl
FL/FR
french
toast flavor
FL
vegetable
2-
octen-4-one
FL/FR
waxy
para-
cresyl laurate
FL/FR
furfuryl octanoate
FL
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
sandalwood oil
FL/FR
whiskey lactone
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLbread
FLcereal
FLnut
 panyam
FLpopcorn
FLrice
 
Occurrence (nature, food, other):note
 lard
Search PMC Picture
 spinach cooked spinach
Search Trop Picture
 
Synonyms:
 ethyl 2-thiazolyl ketone
 ketone, ethyl 2-thiazolyl
1-propanone, 1-(2-thiazolyl)-
2-propionylthiazole
1-(1,3-thiazol-2-yl) propan-1-one
1-(1,3-thiazol-2-yl)propan-1-one
 thiazole, 2-propionyl-
1-2-thiazolyl-1-propanone
1-(2-thiazolyl)-1-propanone
 
 
Notes:
Cysteine-derived Maillard product. Reported in lard. Present in cooked spinach leaves. Flavouring ingredient
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