| Identification | More | [Name]
2-Acetylthiazole | [CAS]
24295-03-2 | [Synonyms]
1-(1,3-THIAZOL-2-YL)ETHAN-1-ONE
1-(2-thiazolyl)-ethanone
2-ACETYLTHIAZOLE
ETHANONE, 1-(2-THIAZOLYL)-
FEMA 3328
FEMA NUMBER 3328
METHYL 2-THIAZOLYL KETONE
METHYL-2-THIAZOYL KETONE
THIAZOLE-2-ACETYL
1-(1,3-Thiazol-2-yl)ethanone
1-(2-thiazolyl)-ethanon
2-Acetylthiazol
2-Thiazolylmethylketone
Acetylthiazole
Ketone, methyl 2-thiazolyl
1-(thiazol-2-yl)ethan-1-one
2-Acetyl-1,3-thiazole
1-Thiazol-2-yl-ethanone
2-ACETYLTHIAZOLE 99+%
Ethanone, 1-(2-thiazolyl)-(9CI) | [EINECS(EC#)]
246-134-5 | [Molecular Formula]
C5H5NOS | [MDL Number]
MFCD00005324 | [Molecular Weight]
127.16 | [MOL File]
24295-03-2.mol |
| Chemical Properties | Back Directory | [Appearance]
white to light yellow crystal powde | [Melting point ]
65.5°C | [Boiling point ]
89-91 °C/12 mmHg (lit.) | [density ]
1.227 g/mL at 25 °C(lit.)
| [FEMA ]
3328 | [refractive index ]
n20/D 1.548(lit.)
| [Fp ]
173 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [form ]
Powder or Crystals | [pka]
0.05±0.10(Predicted) | [color ]
White to slightly yellow | [Specific Gravity]
1.23 | [Odor]
at 0.10 % in dipropylene glycol. nutty popcorn roasted peanuts hazelnut | [biological source]
synthetic | [Odor Type]
popcorn | [Sensitive ]
Stench | [Detection Methods]
GC,NMR | [JECFA Number]
1041 | [BRN ]
109803 | [Major Application]
flavors and fragrances | [Cosmetics Ingredients Functions]
PERFUMING | [InChI]
1S/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3 | [InChIKey]
MOMFXATYAINJML-UHFFFAOYSA-N | [SMILES]
CC(=O)c1nccs1 | [LogP]
0.37 | [CAS DataBase Reference]
24295-03-2(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Acetylthiazole(24295-03-2) | [EPA Substance Registry System]
24295-03-2(EPA Substance) |
| Safety Data | Back Directory | [Symbol(GHS) ]
GHS07 | [Signal word ]
Warning | [Hazard statements ]
H227-H302-H317-H319 | [Precautionary statements ]
P280-P305+P351+P338-P210-P264-P270-P301+P312+P330-P305+P351+P338+P337+P313-P403+P235-P501-P280f | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
R36:Irritating to the eyes.
R43:May cause sensitization by skin contact.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37:Wear suitable protective clothing and gloves .
S24/25:Avoid contact with skin and eyes .
S36:Wear suitable protective clothing . | [RIDADR ]
3334 | [WGK Germany ]
3
| [F ]
13 | [Hazard Note ]
Irritant/Stench | [TSCA ]
T | [HazardClass ]
STENCH | [HS Code ]
29341000 | [Storage Class]
10 - Combustible liquids |
| Raw materials And Preparation Products | Back Directory | [Raw materials]
Ethyl acetate-->Diethyl ether-->Dichromate, Ion chromatography standard solution, Specpure, Cr2O7ˉ2 1000μg/ml-->2-Thiazolemethanol, alpha-methyl- (7CI,9CI)-->5-Bromothiazole-->2-Bromothiazole-->Hexane-->n-Butyllithium | [Preparation Products]
1,2,5,6-Tetrathiocane-->2,5-Dihydrothiophene-->5-Chlorothiazole-2-ethanone-->3-(Thiazol-2-ylcarbonyl)-1,1,1-trifluoroacetone-->2-Thiazolemethanol, alpha-methyl-, (alphaS)- (9CI)-->3-(Dimethylamino)-1-(1,3-thiazol-2-yl)-2-propen-1-one |
| Hazard Information | Back Directory | [Chemical Properties]
A colorless liquid with green onion, herbal, grassy odor. It is used as flavor enhancer and flavoring agent | [Chemical Properties]
white to light yellow crystal powde | [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 | [Uses]
2-Acetylthiazole can be used as a flavoring agent in food industries. It may be used as a food additive in the preparation of ′fragrant′ rice. | [Uses]
2-Acetylthiazole was used in the preparation of triazolothiazoles, chiral alcohols and in aldol condensation reactions. | [Definition]
ChEBI: 2-Acetylthiazole is an aromatic ketone. | [Preparation]
By oxidation of the corresponding carbinol using dichromate | [Aroma threshold values]
Detection at 4 ppb | [Taste threshold values]
Taste characteristics at 30 ppm: corn chip with slightly musty background | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 53, p. 1748, 1988 DOI: 10.1021/jo00243a029 | [General Description]
2-Acetylthiazole is a volatile flavoring substance generally formed by the Maillard reaction between an amino acid and carbonyl compounds. It is reported to occur in canned sweet corn products, cooked pine mushroom, cooked asparagus and roasted beef. | [Synthesis]
GENERAL STEPS: n-Butyllithium (13.2 mL, 2.5 M hexane solution) was slowly added to anhydrous ether (30 mL) cooled to -78°C under argon protection. Subsequently, an anhydrous ether solution of 2-bromothiazole (2.7 mL) was added dropwise over 20 min. The reaction mixture was continued to be stirred at -78 °C for 30 min. Under rapid stirring, ethyl acetate (5 mL) was added over 2-3 minutes. After addition, the mixture was stirred at -78°C for 30 minutes and then slowly warmed to room temperature. The reaction was quenched with saturated sodium bicarbonate solution (50 mL) and extracted by adding diethyl ether (50 mL) and water (50 mL). The organic phase was separated, washed sequentially with water and saturated brine, dried over anhydrous magnesium sulfate, filtered and concentrated under reduced pressure. The crude product was purified by fast column chromatography (20% ethyl acetate/petroleum ether) to afford 2-acetylthiazole as a yellow oil (3.3 g, 87% yield).1H NMR (400 MHz, CDCl3) δ: 2.7 (3H, s), 7.65 (1H, s), 8.0 (1H, s); MS (ES+): m/z 128.1 [M+H]+ . | [Purification Methods]
Check NMR spectrum; if it is not too bad, distil it through an efficient column in a vacuum. The oxime sublimes at 140-145o, m 159o, and when crystallised from H2O has m 163-165.5o. [Erlenmeyer et al. Helv Chim Acta 31 1142 1948, Waisvisz et al. J Am Chem Soc 79 4524 1957, Menasseé et al. Helv Chim Acta 40 554 1957, Beilstein 27 IV 2617.] | [References]
[1] Patent: WO2004/87699, 2004, A2. Location in patent: Page 82 |
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