2-Acetyl-2-thiazoline
2-Acetyl-2-thiazoline structure
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Common Name | 2-Acetyl-2-thiazoline | ||
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| CAS Number | 29926-41-8 | Molecular Weight | 129.180 | |
| Density | 1.3±0.1 g/cm3 | Boiling Point | 223.8±23.0 °C at 760 mmHg | |
| Molecular Formula | C5H7NOS | Melting Point | 26-30ºC | |
| MSDS | Chinese USA | Flash Point | 89.2±22.6 °C | |
| Symbol |
GHS06 |
Signal Word | Danger | |
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Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
Chem. Rev. 106(6) , 2299-319, (2006)
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Identification of potent odorants in different green tea varieties using flavor dilution technique.
J. Agric. Food Chem. 50(20) , 5660-3, (2002) Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) using the volatile fraction of the Sen-cha, Kamairi-cha and ... |
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Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
J. Agric. Food Chem. 50(8) , 2350-5, (2002) Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like aroma character. We report here on the biogeneration of flavori... |