| Identification | More | [Name]
2-Acetyl-2-thiazoline | [CAS]
29926-41-8 | [Synonyms]
1-(4,5-DIHYDRO-THIAZOL-2-YL)-ETHANONE
2-ACETYL-2-THIAZOLINE
FEMA 3817
FEMA NUMBER 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)-
2-ACETYL-2-THIAZOLINE 97+%
Ethanone, 1-(4,5-dihydro-2-thiazolyl)-(9CI)
acetylthiazoline,2-acetyl-2-thiazoline | [Molecular Formula]
C5H7NOS | [MDL Number]
MFCD00209496 | [Molecular Weight]
129.18 | [MOL File]
29926-41-8.mol |
| Chemical Properties | Back Directory | [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 | [refractive index ]
n20/D 1.5305(lit.)
| [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 | [biological source]
synthetic | [Odor Type]
corn chip | [JECFA Number]
1759 | [InChIKey]
FZOZFDAMVVEZSJ-UHFFFAOYSA-N | [LogP]
-0.89 | [CAS DataBase Reference]
29926-41-8(CAS DataBase Reference) | [NIST Chemistry Reference]
Ethanone, 1-(4,5-dihydro-2-thiazolyl)-(29926-41-8) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed.
R36:Irritating to the eyes. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [RIDADR ]
UN 2811 6.1/PG 3
| [WGK Germany ]
3
| [HS Code ]
2934.99.9001 |
| Questions And Answer | Back Directory | [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)
Breakfast cereals
0.01
0.1
Confection, frosting
0.01
0.1
| [Natural occurrence]
Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).
|
| Hazard Information | Back Directory | [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). | [Uses]
2-Acetyl-2-thiazoline is a useful research chemical, an aroma compound in smoked cooked loin. A flavor compound in beef. | [Definition]
ChEBI: 2-Acetyl-4,5-dihydrothiazole is a member of thiazoles. |
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