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MilliporeSigma

W381718

2-Acetyl-2-thiazoline

≥96%, FG

Synonym(s):

Corn thiazoline

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5 G

$232.00

100 G

$1,090.00

500 G

$4,540.00

$232.00

Estimated to ship onFebruary 16, 2026Details

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About This Item

Empirical Formula (Hill Notation):
C5H7NOS
CAS Number:
29926-41-8
Molecular Weight:
129.18
FEMA Number:
3817
UNSPSC Code:
12164502
PubChem Substance ID:
329830659
Flavis number:
15.010
NACRES:
NA.21
Beilstein/REAXYS Number:
1209707
MDL number:
MFCD00209496
Organoleptic:
corn; nutty; popcorn; roasted
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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InChI key

FZOZFDAMVVEZSJ-UHFFFAOYSA-N

SMILES string

CC(=O)C1=NCCS1

InChI

1S/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥96%

refractive index

n20/D 1.5305 (lit.)

mp

26-30 °C (lit.)

density

1.17 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

corn; nutty; popcorn; roasted

storage temp.

2-8°C

Quality Level

300, 400

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1 of 4

This Item
W332801W325600W332518
2-Acetyl-2-thiazoline ≥96%, FG

Sigma-Aldrich

W381718

2-Acetyl-2-thiazoline

2-Acetylthiazole ≥99%, FG

Sigma-Aldrich

W332801

2-Acetylthiazole

Benzothiazole ≥96%, FG

Sigma-Aldrich

W325600

Benzothiazole

2,4,5-Trimethylthiazole ≥98%, FG

Sigma-Aldrich

W332518

2,4,5-Trimethylthiazole

organoleptic

corn; nutty; popcorn; roasted

organoleptic

hazelnut; nutty; peanut; popcorn; roasted

organoleptic

coffee; meaty; vegetable; brown; nutty; sulfurous

organoleptic

cocoa; coffee; musty; vegetable; nutty

grade

FG, Kosher, Halal

grade

FG, Fragrance grade, Halal, Kosher

grade

FG

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

assay

≥96%

assay

≥99%

assay

≥96%

assay

≥98%

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

General description

2-Acetyl-2-thiazoline is one of the key sulfur-containing flavor compounds of cooked rice, jasmice rice,[1] cooked[2] and roasted beef.[3]

pictograms

Skull and crossbones
GHS06

signalword

Danger

hcodes

H301,H319

Hazard Classifications

Acute Tox. 3 Oral - Eye Irrit. 2

Storage Class

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

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9803
SHBR0814
SHBP6029
SHBQ3174
SHBL4205

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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
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
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)

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