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About This Item
經驗公式（希爾表示法）:
C5H7NOS
CAS號碼:
分子量：:
129.18
FEMA號碼:
3817
Beilstein:
1209707
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
15.010
NACRES:
NA.21
推薦產品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥96%
折射率
n20/D 1.5305 (lit.)
mp
26-30 °C (lit.)
密度
1.17 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
corn; nutty; popcorn; roasted
儲存溫度
2-8°C
SMILES 字串
CC(=O)C1=NCCS1
InChI
1S/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3
InChI 密鑰
FZOZFDAMVVEZSJ-UHFFFAOYSA-N
尋找類似的產品？ 前往 產品比較指南
一般說明
2-Acetyl-2-thiazoline is one of the key sulfur-containing flavor compounds of cooked rice, jasmice rice, cooked and roasted beef.
訊號詞
Danger
危險聲明
危險分類
Acute Tox. 3 Oral - Eye Irrit. 2
儲存類別代碼
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
水污染物質分類（WGK）
WGK 3
閃點（°F）
197.6 °F - closed cup
閃點（°C）
92 °C - closed cup
個人防護裝備
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
分析證明 (COA)
輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號，寫有 ‘Lot’或‘Batch’.。
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)
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)
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
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