Product Name: 2-Acetylthiazole
Synonyms: THIAZOLE-2-ACETYL;1-(1,3-Thiazol-2-yl)ethanone;1-(2-thiazolyl)-ethanon;2-Acetylthiazol;2-Thiazolylmethylketone;Acetylthiazole;Ketone, methyl 2-thiazolyl;1-(2-thiazolyl)-ethanone
CAS: 24295-03-2
MF: C5H5NOS
MW: 127.16
EINECS: 246-134-5
Product Categories: A-B;Alphabetical Listings;Flavors and Fragrances;thiazole Flavor;Building Blocks;Heterocyclic Building Blocks;Thiazoles;ACETYLGROUP;Sulphur Derivatives
Mol File: 24295-03-2.mol

2-Acetylthiazole Chemical Properties
Melting point  65.5°C
Boiling point  89-91 °C12 mm Hg(lit.)
density  1.227 g/mL at 25 °C(lit.)
FEMA  3328 | 2-ACETYLTHIAZOLE
refractive index  n20/D 1.548(lit.)
Fp  173 °F
storage temp.  Store below +30°C.
pka 0.05±0.10(Predicted)
form  Powder or Crystals
color  White to slightly yellow
Specific Gravity 1.23
Sensitive  Stench
JECFA Number 1041
BRN  109803
CAS DataBase Reference 24295-03-2(CAS DataBase Reference)
NIST Chemistry Reference 2-Acetylthiazole(24295-03-2)
EPA Substance Registry System Ethanone, 1-(2-thiazolyl)- (24295-03-2)
Safety Information
Hazard Codes  Xn,Xi
Risk Statements  22-36-43-36/37/38
Safety Statements  26-36/37-24/25-36
RIDADR  3334
WGK Germany  3
F  13
Hazard Note  Irritant/Stench
TSCA  T
HazardClass  STENCH
HS Code  29341000

2-Acetylthiazole Usage And Synthesis
Description 2-Acetylthiazole is a colorless to pale yellow liquid which has hazelnuts, roasted meat, caramel, corn, and butter flavors. It is naturally found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, maize, and other natural sources.
It is used in foods as antioxidant, as appearance control agent, and as flavoring ingredient.
References [1] George A. Burdock (1996) Encyclopedia of Food and Color Additives, Volume 1
Chemical Properties white to light yellow crystal powder
Chemical Properties A colorless liquid with green onion, herbal, grassy odor. It is used as flavor enhancer and flavoring agent
Occurrence Reported found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, and maize
Preparation By oxidation of the corresponding carbinol using dichromate

Product Name: 2-Acetylthiazole
Synonyms: THIAZOLE-2-ACETYL;1-(1,3-Thiazol-2-yl)ethanone;1-(2-thiazolyl)-ethanon;2-Acetylthiazol;2-Thiazolylmethylketone;Acetylthiazole;Ketone, methyl 2-thiazolyl;1-(2-thiazolyl)-ethanone
CAS: 24295-03-2
MF: C5H5NOS
MW: 127.16
EINECS: 246-134-5
Product Categories: A-B;Alphabetical Listings;Flavors and Fragrances;thiazole Flavor;Building Blocks;Heterocyclic Building Blocks;Thiazoles;ACETYLGROUP;Sulphur Derivatives
Mol File: 24295-03-2.mol

2-Acetylthiazole Chemical Properties
Melting point  65.5°C
Boiling point  89-91 °C12 mm Hg(lit.)
density  1.227 g/mL at 25 °C(lit.)
FEMA  3328 | 2-ACETYLTHIAZOLE
refractive index  n20/D 1.548(lit.)
Fp  173 °F
storage temp.  Store below +30°C.
pka 0.05±0.10(Predicted)
form  Powder or Crystals
color  White to slightly yellow
Specific Gravity 1.23
Sensitive  Stench
JECFA Number 1041
BRN  109803
CAS DataBase Reference 24295-03-2(CAS DataBase Reference)
NIST Chemistry Reference 2-Acetylthiazole(24295-03-2)
EPA Substance Registry System Ethanone, 1-(2-thiazolyl)- (24295-03-2)
Safety Information
Hazard Codes  Xn,Xi
Risk Statements  22-36-43-36/37/38
Safety Statements  26-36/37-24/25-36
RIDADR  3334
WGK Germany  3
F  13
Hazard Note  Irritant/Stench
TSCA  T
HazardClass  STENCH
HS Code  29341000

2-Acetylthiazole Usage And Synthesis
Description 2-Acetylthiazole is a colorless to pale yellow liquid which has hazelnuts, roasted meat, caramel, corn, and butter flavors. It is naturally found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, maize, and other natural sources.
It is used in foods as antioxidant, as appearance control agent, and as flavoring ingredient.
References [1] George A. Burdock (1996) Encyclopedia of Food and Color Additives, Volume 1
Chemical Properties white to light yellow crystal powder
Chemical Properties A colorless liquid with green onion, herbal, grassy odor. It is used as flavor enhancer and flavoring agent
Occurrence Reported found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, and maize
Preparation By oxidation of the corresponding carbinol using dichromate