What is the 2-Acetylthiazole?

2-Acetylthiazole is white to light yellow crystal powder, while it's Molecular Formula is C5H5NOS. white to light yellow crystal powder 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. It also was used in the preparation of triazolothiazoles, chiral alcohols and in aldol condensation reactions.

What is the CAS number for 2-Acetylthiazole?

The CAS number of 2-Acetylthiazole is 24295-03-2.

What is 2-Acetylthiazole (24295-03-2) used for?

2-Acetylthiazole is a volatile flavoring substance that is generally formed by the Maillard reaction between an amino acid and carbonyl compounds. It is a colorless to pale yellow liquid with a green onion, herbal, grassy, hazelnuts, roasted meat, caramel, corn, and butter odor. It is naturally found in various natural sources such as raw and cooked asparagus, kohlrabi, potatoes, turkey, chicken, beef, pork liver, beer, Finnish whiskey, heated beans, mushrooms, rice bran, and maize.InChI:InChI=1/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3

What is the 2-Acetylthiazole?

2-Acetylthiazole is white to light yellow crystal powder, while it's Molecular Formula is C5H5NOS. white to light yellow crystal powder 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. It also was used in the preparation of triazolothiazoles, chiral alcohols and in aldol condensation reactions.

What is the CAS number for 2-Acetylthiazole?

The CAS number of 2-Acetylthiazole is 24295-03-2.

What is 2-Acetylthiazole (24295-03-2) used for?

2-Acetylthiazole is a volatile flavoring substance that is generally formed by the Maillard reaction between an amino acid and carbonyl compounds. It is a colorless to pale yellow liquid with a green onion, herbal, grassy, hazelnuts, roasted meat, caramel, corn, and butter odor. It is naturally found in various natural sources such as raw and cooked asparagus, kohlrabi, potatoes, turkey, chicken, beef, pork liver, beer, Finnish whiskey, heated beans, mushrooms, rice bran, and maize.InChI:InChI=1/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3

Detailed introduction

Quality Factory Sells Top Purity 99% 2-Acetylthiazole 24295-03-2 with Safe Delivery

Molecular Formula:C5H5NOS
Molecular Weight:127.167
Appearance/Colour:white to light yellow crystal powder
Vapor Pressure:0.173mmHg at 25°C
Melting Point:65.5 °C
Refractive Index:n20/D 1.548(lit.)
Boiling Point:212.509 °C at 760 mmHg
PKA:0.05±0.10(Predicted)
Flash Point:82.323 °C
PSA：58.20000
Density:1.227 g/cm³
LogP:1.34570

2-Acetylthiazole(Cas 24295-03-2) Usage

Preparation	2-Acetylthiazole is formed by oxidation of the corresponding carbinol using dichromate.
Synthesis Reference(s)	The Journal of Organic Chemistry, 53, p. 1748, 1988 DOI: 10.1021/jo00243a029
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.]
Aroma threshold values	Detection at 4 ppb
Taste threshold values	Taste characteristics at 30 ppm: corn chip with slightly musty background
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.

InChI:InChI=1/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3

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24295-03-2 Process route

: 52-90-4
L-Cysteine

: 178101-88-7
[1-¹³C]ascorbic acid

: 1708-32-3
2,5-dihydro-thiophene

: 188290-36-0,8014-23-1,25233-34-5
thiophene

: 554-14-3
2-Methylthiophene

: 3581-91-7
4,5-Dimethylthiazole

: 74015-70-6,13679-85-1
4,5-Dihydro-2-methylthiophen-3-(2H)-on

: 13623-11-5
2,4,5-trimethylthiazole

: 88-15-3,97511-16-5
2-Acetylthiophene

: 24295-03-2,260998-74-1
2-Acetylthiazole

: 13679-72-6
2-acetyl-3-methylthiophene

: 867253-51-8
3-(vinylthio)thiophene

Conditions

Conditions	Yield
at 140 ℃; for 2h; pH=8; aq. phosphate buffer; Sealed vessel;

: 52-90-4
L-Cysteine

: 50-81-7,98966-42-8
ascorbic acid

: 1708-32-3
2,5-dihydro-thiophene

: 188290-36-0,8014-23-1,25233-34-5
thiophene

: 554-14-3
2-Methylthiophene

: 3581-91-7
4,5-Dimethylthiazole

: 74015-70-6,13679-85-1
4,5-Dihydro-2-methylthiophen-3-(2H)-on

: 13623-11-5
2,4,5-trimethylthiazole

: 88-15-3,97511-16-5
2-Acetylthiophene

: 24295-03-2,260998-74-1
2-Acetylthiazole

: 13679-72-6
2-acetyl-3-methylthiophene

: 867253-51-8
3-(vinylthio)thiophene

Conditions

Conditions	Yield
at 140 ℃; for 2h; pH=8; aq. phosphate buffer; Sealed vessel;

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24295-03-2 Downstream products

3292-77-1
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135853-09-7
(3S,4R,5R)-4-O-Benzyl-5,6-O-isopropylidene-3,4,5,6-tetrahydroxy-1-(2-thiazolyl)-1-hexanone