2-Acetyl-2-thiazoline

Suppliers

Names

[ 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

Click to get detail 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

Click to get detail 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

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.

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...

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