29926-41-8 Usage
Description
2-Acetyl-2-thiazoline is an organic compound with a molecular formula of C5H7NS and is known for its distinct organoleptic characteristics, which include green onion, herbal, and grassy notes. It may contain approximately 1% acetic acid, which contributes to its unique properties.
Uses
Used in Flavor Industry:
2-Acetyl-2-thiazoline is used as a flavoring agent for its characteristic green onion, herbal, and grassy aroma. It is widely utilized in the food and beverage industry to enhance the taste and aroma of various products.
Used in Food Industry:
2-Acetyl-2-thiazoline is used as an additive in the food industry to impart a unique flavor and aroma to different food categories. Some of the applications and their respective usage levels (ppm) are as follows:
Baked goods: Usual 0.02, Max. 0.2
Breakfast cereals: Usual 0.01, Max. 0.1
Chewing gum: Usual 0.05, Max. 0.5
Confection, frosting: Usual 0.01, Max. 0.1
Fats, oils: Usual 0.01, Max. 0.1
Fish products: Usual 0.02, Max. 0.2
Gravies: Usual 0.02, Max. 0.2
Hard candy: Usual 0.01, Max. 0.1
Meat products: Usual 0.02, Max. 0.2
Other grains: Usual 0.01, Max. 0.1
Poultry: Usual 0.02, Max. 0.2
Snack foods: Usual 0.05, Max. 0.5
Soft candy: Usual 0.01, Max. 0.1
Soups: Usual 0.02, Max. 0.2
Occurrence:
2-Acetyl-2-thiazoline has been reported to be present in various food items, such as beef (boiled, grilled, roasted), chicken (raw), and corn (sweet).
Identification
▼▲
CAS.No.:?
29926-41-8?
FL.No.:?
15.01
FEMA.No.:?
3817
NAS.No.:?
.n/a?
CoE.No.:?
2335
EINECS.No.:?
n/a?
JECFA.No.:?
1759
Regulatory Status
CoE: n/a
FDA: n/a
FDA Rx: n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).
Natural occurrence
Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).
Check Digit Verification of cas no
The CAS Registry Mumber 29926-41-8 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 2,9,9,2 and 6 respectively; the second part has 2 digits, 4 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 29926-41:
(7*2)+(6*9)+(5*9)+(4*2)+(3*6)+(2*4)+(1*1)=148
148 % 10 = 8
So 29926-41-8 is a valid CAS Registry Number.
InChI:InChI=1/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3
29926-41-8Relevant articles and documents
Studies on the Formation and Stability of the Roast-Flavor Compound 2-Acetyl-2-thiazoline
Hofmann, Thomas,Schieberle, Peter
, p. 2946 - 2950 (1995)
2-(1-Hydroxyethyl)-4,5-dihydrothiazole (HDT) was identified by 1H- and 13C-NMR measurements as the main volatile product formed by storage of an aqueous solution of cysteamine and methylglyoxal at low temperatures (6 deg C).The structure of HDT was confirmed by synthesis.Systematic studies on the thermal stability of the HDT under different conditions either in aqueous solution or during high-resolution gas chromatography revealed that HDT is an important intermediate in the formation of the intensely roasty smelling food flavor compound 2-acetyl-2-thiazoline (AT).Model studies showed that more than 10percent of the precursor HDT was converted into AT simply by heating for 10 min in water.The activation energy of this reaction was 57.4 kJ/mol.Experiments on the thermal stability of AT itself revealed that heating in aqueous solution also led to a degradation of AT, whereas heating in an oil significantly stabilized the flavor compound. - Keywords: 2-(1-Hydroxyethyl)-4,5-dihydrothiazole; 2-acetyl-2-thiazoline; flavor precursor; stable isotope dilution analysis.
Novel synthesis of 2-thiazolines
Fernandez, Xavier,Fellous, Roland,Du?ach, Elisabet
, p. 3381 - 3384 (2007/10/03)
The synthesis of a series of 2-thiazolines was carried out under mild conditions from the corresponding thiazolidines, by a Ru-catalyzed/TBHP oxidation reaction conditions. The reaction was chemoselective towards the amine-imine oxidation and was also regioselective, affording the unsaturation at the 2-position of the heterocycle, even with thiazolidine substrates bearing ester groups at the 4-position. (C) 2000 Elsevier Science Ltd.