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2-Acetyl ThiazoleCAS NO.: 24295-03-2 CAS NO.24295-03-2
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- Product Details
Keywords
- 2-Acetylthiazole
- 1-(1,3-Thiazol-2-yl)ethanone
- Ketone, Methyl 2-thiazolyl (7CI,8CI)
Quick Details
- ProName: 2-Acetyl ThiazoleCAS NO.: 24295-03-2
- CasNo: 24295-03-2
- Molecular Formula: C5H5NOS
- Appearance: powder
- Application: Synthetic fragrances
- DeliveryTime: In stock
- PackAge: drum
- Port: China main port
- ProductionCapacity: 10000 Kilogram/Day
- Purity: 99%
- Storage: Room temperature
- Transportation: By sea or by air
- LimitNum: 1 Kilogram
- Density(g/ml): 0.948
- first class: 1-10
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Details
| 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 powde |
| 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 |
| Aroma threshold values | Detection at 4 ppb |
| Taste threshold values | Taste characteristics at 30 ppm: corn chip with slightly musty background |
| 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.] |