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 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
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
butyramide
FL
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 dimethyl pyrazine
FL
(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-
methoxythiazole
FL
peanut dithiazine
FL
2-
propionyl pyrrole
FL
2-
propyl pyridine
FL
para-
salicylic acid
FL
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
acetic
acetic
formic acid
FL
alliaceous
2-
methyl thioacetaldehyde
FL
bready
bread crust distillate
FL
bread flavor
FL
rye
bread flavor
FL
bread flavor enhancer
FL
burnt
furfuryl alcohol
FL
2-
methyl quinoxaline
FL
caramellic
caramel walnut shortbread flavor
FL
barley
malt extract
FL
cocoa
butyraldehyde
FL
coffee
difurfuryl ether
FL
diisoamyl thiomalate
FL
2-iso
propyl pyrazine
FL
cookie
almond
cookie flavor
FL
corn chip
2-
acetyl-2-thiazoline
FL
creamy
6-
acetyl-1,2,3,4-tetrahydropyridine
FL
fatty
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
banana nut bread flavor
FL
banana walnut bread flavor
FL
2,4-
hexadien-1-ol
FL
banana cream
pie flavor
FL
green
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
2-
vinyl pyrazine
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
molasses
molasses blackstrap
FL
nutty
butter pecan cake flavor
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,4-
dimethyl-5-vinyl thiazole
FL
1-
ethyl-2-acetyl pyrrole
FL
european
hazelnut oleoresin
FL
nutty thiazole
FL
peanut oxazole
FL
popcorn
2-
propionyl-2-thiazoline
FL
spicy
blueberry cinnamon crumble flavor
FL
toasted
french
toast flavor
FL
waxy
furfuryl octanoate
FL
winey
5-
ethyl-2-methyl pyridine
FL
yeasty
faex extracts
FL
 
Potential Uses:
 breadFL
 cereal 
 nutFL
 panyam 
 popcornFL
 rice 
 
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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