모든 사진(1)
About This Item
실험식(Hill 표기법):
C5H7NOS
CAS Number:
Molecular Weight:
129.18
FEMA Number:
3817
Beilstein:
1209707
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
15.010
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
≥96%
refractive index
n20/D 1.5305 (lit.)
mp
26-30 °C (lit.)
density
1.17 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
corn; nutty; popcorn; roasted
저장 온도
2-8°C
SMILES string
CC(=O)C1=NCCS1
InChI
1S/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3
InChI key
FZOZFDAMVVEZSJ-UHFFFAOYSA-N
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관련 카테고리
일반 설명
2-Acetyl-2-thiazoline is one of the key sulfur-containing flavor compounds of cooked rice, jasmice rice, cooked and roasted beef.
신호어
Danger
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 3 Oral - Eye Irrit. 2
Storage Class Code
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
WGK
WGK 3
Flash Point (°F)
197.6 °F - closed cup
Flash Point (°C)
92 °C - closed cup
개인 보호 장비
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline.
Hofmann T & Schieberle P.
Journal of Agricultural and Food Chemistry, 43(11), 2946-2950 (1995)
Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth.
Plancken AJ, et al.
Journal of Agricultural and Food Chemistry, 19(5), 1014-1016 (1971)
Kenji Kumazawa et al.
Journal of agricultural and food chemistry, 50(20), 5660-5663 (2002-09-19)
Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) using the volatile fraction of the Sen-cha, Kamairi-cha and Longing tea
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
An Adams et al.
Chemical reviews, 106(6), 2299-2319 (2006-06-15)
Rachid Bel Rhlid et al.
Journal of agricultural and food chemistry, 50(8), 2350-2355 (2002-04-04)
Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like aroma character. We report here on the biogeneration of flavoring preparations
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