2-Acetyl-2-thiazoline
Names
[ CAS No. ]:
29926-41-8
[ Name ]:
2-Acetyl-2-thiazoline
[Synonym ]:
MFCD00209496
Ethanone,1-(4,5-dihydro-2-thiazolyl)
UNII-TI3K1Q5Y1T
1-(4,5-Dihydrothiazol-2-yl)ethanone
2-Acetylthiazolin
1-(4,5-Dihydro-1,3-thiazol-2-yl)ethanone
Ethanone, 1-(4,5-dihydro-2-thiazolyl)-
2-Acetyl-2-thiazoline
Chemical & Physical Properties
[ Density]:
1.3±0.1 g/cm3
[ Boiling Point ]:
223.8±23.0 °C at 760 mmHg
[ Melting Point ]:
26-30ºC
[ Molecular Formula ]:
C5H7NOS
[ Molecular Weight ]:
129.180
[ Flash Point ]:
89.2±22.6 °C
[ Exact Mass ]:
129.024841
[ PSA ]:
54.73000
[ LogP ]:
-0.89
[ Vapour Pressure ]:
0.1±0.4 mmHg at 25°C
[ Index of Refraction ]:
1.609
[ Storage condition ]:
2-8°C
MSDS
Safety Information
[ Symbol ]:
GHS06
[ Signal Word ]:
Danger
[ Hazard Statements ]:
H301-H319
[ Precautionary Statements ]:
P301 + P310-P305 + P351 + P338
[ Personal Protective Equipment ]:
dust mask type N95 (US);Eyeshields;Faceshields;Gloves
[ Hazard Codes ]:
Xn:Harmful;
[ Risk Phrases ]:
R22;R36
[ Safety Phrases ]:
S26
[ RIDADR ]:
UN 2811
[ WGK Germany ]:
3
[ HS Code ]:
2934100090
Synthetic Route
Precursor & DownStream
Precursor
DownStream
Customs
[ HS Code ]: 2934100090
[ Summary ]:
2934100090 other compounds containing an unfused thiazole ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0%
Articles
Chem. Rev. 106(6) , 2299-319, (2006)
Identification of potent odorants in different green tea varieties using flavor dilution technique.
J. Agric. Food Chem. 50(20) , 5660-3, (2002)
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) u...
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.J. Agric. Food Chem. 50(8) , 2350-5, (2002)
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 arom...