24295-03-2 Usage
Description
2-Acetylthiazole is a volatile flavoring substance that is generally formed by the Maillard reaction between an amino acid and carbonyl compounds. It is a colorless to pale yellow liquid with a green onion, herbal, grassy, hazelnuts, roasted meat, caramel, corn, and butter odor. It is naturally found in various natural sources such as raw and cooked asparagus, kohlrabi, potatoes, turkey, chicken, beef, pork liver, beer, Finnish whiskey, heated beans, mushrooms, rice bran, and maize.
Uses
Used in Food Industry:
2-Acetylthiazole is used as a flavoring agent in the food industry, particularly for imparting a unique taste to various products. It is used as a food additive in the preparation of 'fragrant' rice, enhancing the overall flavor profile of the dish.
Used in Chemical Synthesis:
2-Acetylthiazole is also utilized in the preparation of triazolothiazoles, chiral alcohols, and in aldol condensation reactions, showcasing its versatility as a chemical intermediate.
Used as an Antioxidant:
In the food industry, 2-Acetylthiazole serves as an antioxidant, helping to preserve the freshness and quality of various food products.
Used as an Appearance Control Agent:
It is also used as an appearance control agent in the food industry, contributing to the visual appeal of certain products.
Taste and Aroma Threshold Values:
2-Acetylthiazole has a taste threshold value of 30 ppm, characterized by a corn chip with a slightly musty background. Its aroma threshold value is detectable at 4 ppb, indicating its potent flavoring capabilities even at low concentrations.
Preparation
2-Acetylthiazole is formed by oxidation of the corresponding carbinol using dichromate.
Synthesis Reference(s)
The Journal of Organic Chemistry, 53, p. 1748, 1988 DOI: 10.1021/jo00243a029
Purification Methods
Check NMR spectrum; if it is not too bad, distil it through an efficient column in a vacuum. The oxime sublimes at 140-145o, m 159o, and when crystallised from H2O has m 163-165.5o. [Erlenmeyer et al. Helv Chim Acta 31 1142 1948, Waisvisz et al. J Am Chem Soc 79 4524 1957, Menasseé et al. Helv Chim Acta 40 554 1957, Beilstein 27 IV 2617.]
Check Digit Verification of cas no
The CAS Registry Mumber 24295-03-2 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 2,4,2,9 and 5 respectively; the second part has 2 digits, 0 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 24295-03:
(7*2)+(6*4)+(5*2)+(4*9)+(3*5)+(2*0)+(1*3)=102
102 % 10 = 2
So 24295-03-2 is a valid CAS Registry Number.
InChI:InChI=1/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3
