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Merck
모든 사진(1)

주요 문서

W332801

Sigma-Aldrich

2-Acetylthiazole

≥99%, FG

동의어(들):

1-(1,3-thiazol-2-yl)ethanone, 2- acetyl-1,3-thiazole

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About This Item

실험식(Hill 표기법):
C5H5NOS
CAS Number:
Molecular Weight:
127.16
FEMA Number:
3328
Beilstein:
109803
EC Number:
유럽평의회 번호:
4041
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
15.020
NACRES:
NA.21
감각 수용성의:
hazelnut; nutty; peanut; popcorn; roasted
Grade:
FG
Fragrance grade
Halal
Kosher
생물학적 소스:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

분석

≥99%

refractive index

n20/D 1.548 (lit.)

bp

89-91 °C/12 mmHg (lit.)

density

1.227 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

감각 수용성의

hazelnut; nutty; peanut; popcorn; roasted

SMILES string

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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관련 카테고리

일반 설명

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.

애플리케이션

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.

포장

Packaged in glass bottles

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point (°F)

172.4 °F - closed cup

Flash Point (°C)

78 °C - closed cup

개인 보호 장비

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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시험 성적서(COA)

Lot/Batch Number

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문서 라이브러리 방문

이미 열람한 고객

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)
Studies on flavor volatiles of some sweet corn products.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)
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
Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions.
Pripis-Nicolau L, et al.
Journal of Agricultural and Food Chemistry, 48(9), 3761-3766 (2000)

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