所有图片(1)
About This Item
经验公式（希尔记法）:
C5H5NOS
CAS号:
分子量:
127.16
FEMA编号:
3328
Beilstein:
109803
EC 号:
欧洲委员会编号:
4041
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
15.020
NACRES:
NA.21
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
检测方案
≥99%
折射率
n20/D 1.548 (lit.)
bp
89-91 °C/12 mmHg (lit.)
密度
1.227 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
hazelnut; nutty; peanut; popcorn; roasted
SMILES字符串
CC(=O)c1nccs1
InChI
1S/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3
InChI key
MOMFXATYAINJML-UHFFFAOYSA-N
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一般描述
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.
应用
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.
包装
玻璃瓶包装
WGK
WGK 3
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 31(5, 1030-1033 (1983)
Formation of flavor components in asparagus. 2. Formation of flavor components in cooked asparagus.
Tressl R, et al.
Journal of Agricultural and Food Chemistry, 25(3), 459-463 (1977)
Jinfeng Peng et al.
Food chemistry, 313, 126136-126136 (2020-01-14)
The adulteration of rice using synthetic aromatic flavorings to fraudulently imitate commercially valuable fragrant rice varieties has attracted extensive attention from regulatory authorities around the world. In order to get convincing evidence of adulteration, appropriate scientific analytical methods need to
Studies on flavor volatiles of some sweet corn products.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)
In Hee Cho et al.
Journal of agricultural and food chemistry, 54(17), 6332-6335 (2006-08-17)
The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor
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