29926-42-9 Usage
Description
2-PROPIONYL-2-THIAZOLINE is an organic compound that is reportedly present in popcorn. It is characterized by its roasty, popcorn-like odor, which makes it a potential candidate for use in the flavor and fragrance industry.
Uses
Used in Flavor and Fragrance Industry:
2-PROPIONYL-2-THIAZOLINE is used as a flavoring agent for its characteristic roasty, popcorn-like odor. This unique scent can be utilized to enhance the aroma of various food products, particularly those with a popcorn or roasted flavor profile.
Used in Perfumery:
In the perfumery industry, 2-PROPIONYL-2-THIAZOLINE can be employed as a fragrance ingredient to add depth and complexity to scent compositions. Its roasty, popcorn-like odor can contribute to creating a warm and inviting atmosphere in perfumes, colognes, and other fragrance products.
Preparation
Formed in mixtures of cysteine/carbohydrates treated under roasting conditions. Formed by thermal degradation of
2-acetyl-2-hydroxymethyl-1,3-thiazolidine.
Check Digit Verification of cas no
The CAS Registry Mumber 29926-42-9 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 2,9,9,2 and 6 respectively; the second part has 2 digits, 4 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 29926-42:
(7*2)+(6*9)+(5*9)+(4*2)+(3*6)+(2*4)+(1*2)=149
149 % 10 = 9
So 29926-42-9 is a valid CAS Registry Number.
InChI:InChI=1/C6H9NOS/c1-2-5(8)6-7-3-4-9-6/h2-4H2,1H3
29926-42-9Relevant articles and documents
Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques
Hofmann, Thomas,Schieberle, Peter
, p. 898 - 906 (2007/10/03)
Application of an aroma extract dilution analysis on extracts prepared from either thermally treated solutions (20 min, 145 °C) of glucose/cysteine (I) or rhamnose/cysteine (II) led to the identification of 2-furfurylthiol (roasty, coffee-like), 5-acetyl-2,3-dihydro-1,4-thiazine (roasty), 3-mercapto-2-butanone (sulfury, rotten), 3-mercapto-2-pentanone (catty), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like) with the highest odor activities among the 34 odor-active volatiles detected in I. In II, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-6-methyl-2(2H)-pyranone (seasoning-like), 5-methyl-2-furfurylthiol (roasty, coffee-like), 2-furfurylthiol, and 5-acetyl-2,3-dihydro-l,4-thiazine appeared with the highest flavor dilution (FD) factors among the 18 compounds detected by HRGC/O. Among the flavor compounds identified, 2-propionyl-2-thiazoline is reported for the first time among the flavors of Maillard model reactions or foods, respectively. The odorant elicited an intense roasty, popcorn-like odor at the low odor threshold of 0.07 ng/L in air.
