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

2-acetyl-2-thiazoline
1-(4,5-dihydrothiazol-2-yl)ethanone

Sponsors

Name:1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
CAS Number: 29926-41-8Picture of molecule3D/inchi
FDA UNII:TI3K1Q5Y1T
Nikkaji Web:J668.744J
MDL:MFCD00209496
CoE Number:2335
XlogP3-AA:0.20 (est)
Molecular Weight:129.18199000
Formula:C5 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:1759 2-acetyl-2-thiazoline
FLAVIS Number:15.010 (Old)
DG SANTE Food Flavourings:15.010 2-acetyl-2-thiazoline
FEMA Number:3817 2-acetyl-2-thiazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-ACETYL-2-THIAZOLINE
 
Physical Properties:
Appearance:dark yellow orange brown liquid to solid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.16000 to 1.17000 @ 25.00 °C.
Pounds per Gallon - (est).: 9.652 to 9.736
Refractive Index:1.52740 to 1.52840 @ 20.00 °C.
Melting Point: 27.00 °C. @ 760.00 mm Hg
Boiling Point: 222.00 to 223.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.094200 mm/Hg @ 25.00 °C.
Flash Point: 198.00 °F. TCC ( 92.22 °C. )
logP (o/w): -0.890
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 1.127e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
1-(4,5-dihydro-2-thiazolyl)-1-propanone
 
Organoleptic Properties:
Odor Type: corn chip
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
corn chip taco potato chip toasted bready nutty
Odor Description:at 0.10 % in propylene glycol. corn chip taco potato chip toasted bread nutty
Luebke, William tgsc, (1993)
Odor sample from: Sigma-Aldrich
corn chip onion green onion chicken grain toasted grain nutty roasted nutty herbal grassy
Odor Description:at 1.00 % in ethyl alcohol. Corn chips, green onion, crispy chicken skin, toasted grain with a nutty background, roasted nutty dry out, herbal and grassy
Mosciano, Gerard P&F 24, No. 6, 10, (1999)
Flavor Type: corn chip
corn chip popcorn roasted grain toasted grain salty
Taste Description: at 1.00 - 5.00 ppm. Taco chips, slightly popcorn, toasted and roasted grain, salty impression
Mosciano, Gerard P&F 24, No. 6, 10, (1999)
Odor and/or flavor descriptions from others (if found).
Apiscent Labs
2 ACETYL 2 THIAZOLINE
Odor Description:corn chip taco potato chip toasted bread nutty
Symrise
Acetyl thiazoline-2
Taste Description:baked bread crust, roasted
Useful in: brown nuts, brown cereals, brown others, savory meat.
 
Cosmetic Information:
None found
 
Suppliers:
Apiscent Labs
2 ACETYL 2 THIAZOLINE
Odor: corn chip taco potato chip toasted bread nutty
Beijing Lys Chemicals
2-Acetyl-2-thiazoline
BOC Sciences
For experimental / research use only.
2-Acetyl-2-thiazoline
DeLong Chemicals America
2-acetyl-2-thiazoline, Kosher
Jiangyin Healthway
2-acetyl-2-thiazoline
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Acetyl-2-thiazoline
M&U International
2-ACETYL-2-THIAZOLINE, Kosher
Penta International
2-ACETYL-2-THIAZOLINE
Sigma-Aldrich
2-Acetyl-2-thiazoline, ≥96%, FG
Certified Food Grade Products
Sunaux International
2-Acetyl-2-thiazoline
Symrise
Acetyl thiazoline-2
Flavor: baked bread crust, roasted
Useful in: brown nuts, brown cereals, brown others, savory meat.
Synerzine
2-Acetyl-2-thiazoline
Treatt
2-Acetyl-2-thiazoline
Halal, Kosher
Xiamen Doingcom Chemical
For experimental / research use only.
2-Acetyl-2-thiazoline
 
Safety Information:
Preferred SDS: View
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-acetyl-2-thiazoline usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.51 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 810 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 18
 average usual ppmaverage maximum ppm
baked goods: 0.020000.20000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.010000.10000
cheese: --
chewing gum: 0.050000.50000
condiments / relishes: --
confectionery froastings: 0.010000.10000
egg products: --
fats / oils: 0.010000.10000
fish products: 0.020000.20000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.020000.20000
hard candy: 0.010000.10000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.020000.20000
milk products: --
nut products: --
other grains: 0.010000.10000
poultry: 0.020000.20000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.050000.50000
soft candy: 0.010000.10000
soups: 0.020000.20000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.300001.50000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.400002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 0.400002.00000
Meat and meat products, including poultry and game (08.0): 0.100000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.40000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.200001.00000
Foodstuffs intended for particular nutritional uses (13.0): 0.400002.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.400002.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives 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 :169110
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2811
WGK Germany:3
1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
Chemidplus:0029926418
 
References:
 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:29926-41-8
Pubchem (cid):169110
Pubchem (sid):135122927
Flavornet:29926-41-8
Pherobase:View
 
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):HMDB33561
FooDB:FDB011630
YMDB (Yeast Metabolome Database):YMDB01448
Export Tariff Code:2934 10 0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
amber
ambroxan
FL/FR
balsamic
2-
acetyl furan
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
guaiacyl phenyl acetate
FL/FR
buttery
3,4-
hexane dione
FL/FR
caramellic
cyclotene
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
coconut
coconut naphthalenone
FL/FR
coffee
coffee difuran
FL/FR
1-
hydroxy-2-butanone
FL/FR
corn chip
popcorn pyrimidine
FL/FR
floral
acetophenone
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
nonanol
FL/FR
fruity
gamma-
decalactone
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
mossy
veramoss (IFF)
FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
spicy
cassia bark oil china
FL/FR
black
currant bud absolute
FL/FR
sulfurous
fish thiol
FL/FR
tonka
whiskey lactone
FL/FR
whiskey lactone
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
For Flavor
No flavor group found for these
(E)-
aconitic acid
FL
benzyl methyl sulfide
FL
coconut naphthalenone
FL/FR
ammoniacal
ammoniacal
2-
methyl piperidine
FL
balsamic
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
berry
heliotropyl acetone
FL/FR
bready
2-
propionyl thiazole
FL
brown
1-
hydroxy-2-butanone
FL/FR
burnt
2-
methyl quinoxaline
FL
buttery
3,4-
hexane dione
FL/FR
caramellic
caramel furanone
FL
cyclotene
FL/FR
maltol
FL/FR
cherry
heliotropin
FL/FR
coffee
coffee difuran
FL/FR
corn
2-
acetyl pyridine
FL/FR
popcorn pyrimidine
FL/FR
eggy
iso
propyl mercaptan
FL
fatty
4-
methyl nonanoic acid
FL/FR
2,4-
octadien-1-ol
FL
floral
iso
amyl phenyl acetate
FL/FR
fruity
gamma-
decalactone
FL/FR
green
immortelle absolute
FL/FR
meaty
meaty dithiane
FL/FR
2-
methyl-3-tetrahydrofuran thiol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
nutty
2-
acetyl furan
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2,5-
diethyl-3-methyl pyrazine
FL
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
powdery
acetophenone
FL/FR
powdery ketone
FL
roasted
2-
acetyl pyrazine
FL/FR
spicy
cassia bark oil china
FL/FR
black
currant bud absolute
FL/FR
sulfurous
fish thiol
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
waxy
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
nonanol
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
whiskey lactone
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
 acorn
FLalmond toasted almond
FLbarley
FLbread
FRbread baked bread
 bread crisp bread
FLbread crust
FLbread rye bread
 bread wheat bread
 bread white bread
FLcake
FLcashew
 chocolate cocoa
FLcoffee
FLcorn
FLcorn chip
FLcorn sweet corn
FLfilbert
 gingerbread
FLgraham cracker
FLhazelnut
FLmeat
FLnut
FLnut roasted nut
FLpeanut
FLpecan
FLpistachio
FLpizza
FLpopcorn
FLseafood
FLsesame
FLtaco
 toasted
FRtobacco
 wheat
 
Occurrence (nature, food, other):note
 beef
Search PMC Picture
 chicken
Search PMC Picture
 coffee aroma
Search PMC Picture
 corn sweet corn
Search PMC Picture
 
Synonyms:
2 acetyl 2 thiazoline
 acetyl thiazoline-2
2-acetyl-4,5-dihydrothiazole
2-acetyl-4,5-dihydroxythiazole
 corn thiazoline
1-(4,5-dihydro-1,3-thiazol-2-yl)ethan-1-one
1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
1-(4,5-dihydro-2-thiazolyl) ethanone
1-(4,5-dihydrothiazol-2-yl)ethanone
 ethanone, 1-(4,5-dihydro-2-thiazolyl)-
 
 
Notes:
Reported in beef broth, roast beef and overpasteurized beer. Roasted meat-like flavour ingredient
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