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Food Grade Spice 2-Acetylthiazole CAS 24295-03-2 With 99% Purity
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xProduct Details
| Purity | 99% | Melting Point | 65.5°C |
|---|---|---|---|
| Boiling Point | 89-91 °C/12 MmHg (lit.) | Density | 1.227 G/mL At 25 °C (lit.) |
| FEMA | 3328 | Form | Powder Or Crystals |
| Color | White To Slightly Yellow | ||
| Highlight | 2-Acetylthiazole CAS 24295-03-2,Food Grade Spice 2-Acetylthiazole,CAS 24295-03-2 Food Additive |
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Product Description
2-Acetylthiazole CAS 24295-03-2 High Quality Food Grade Spice
2-Acetylthiazole is an organic compound that belongs to the class of heterocyclic compounds. It's a key flavor and fragrance molecule, widely recognized for its distinctive nutty, popcorn-like, and cereal-like aroma.
- Chemical Formula: C₅H₅NOS
- CAS Number: 24295-03-2
- Molar Mass: 127.16 g/mol
| Product Name: | 2-Acetylthiazole |
|---|---|
| Synonyms: | THIAZOLE-2-ACETYL;1-(1,3-Thiazol-2-yl)ethanone;1-(2-thiazolyl)-ethanon;2-Acetylthiazol;2-Thiazolylmethylketone;Acetylthiazole;Ketone, methyl 2-thiazolyl;1-(2-thiazolyl)-ethanone |
| CAS: | 24295-03-2 |
| MF: | C5H5NOS |
| MW: | 127.16 |
| EINECS: | 246-134-5 |
Occurrence
2-Acetylthiazole is naturally found in raw asparagus, cooked asparagus, kohlrabi, cooked or boiled potatoes, turkey (roasted), raw chicken, boiled and cooked beef, grilled and roasted beef, pork liver, beer, Finnish whiskey, heated beans, other varieties of mushroom, rice bran, maize, and other natural sources.
Uses
2-Acetylthiazole can be used as a flavoring agent in food industries. It may be used as a food additive in the preparation of 'fragrant' rice. It also was used in the preparation of triazolothiazoles, chiral alcohols and in aldol condensation reactions.
Primary Uses and Applications
2-Acetylthiazole is almost exclusively used in the flavor and fragrance industry.
- Food Flavoring: This is its most significant application. It is a powerful flavoring agent used to impart or enhance savory, roasted, and nutty notes in a wide range of products, including:
- Savory Snacks: Potato chips, popcorn, crackers, and nuts.
- Processed Meats: Enhancing meaty flavors.
- Sauces and Soups: Providing savory depth.
- Baked Goods: Adding bread-like and cereal notes.
- Fragrances: Used in perfumery to create warm, nutty, and gourmand (edible-scented) accords in fine fragrances, cosmetics, and personal care products.
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