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24295-03-2 Usage


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.


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.


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:
102 % 10 = 2
So 24295-03-2 is a valid CAS Registry Number.

24295-03-2 Well-known Company Product Price

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  • (Code)Product description
  • CAS number
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  • Alfa Aesar

  • (A11266)  2-Acetylthiazole, 99%   

  • 24295-03-2

  • 1g

  • 316.0CNY

  • Detail
  • Alfa Aesar

  • (A11266)  2-Acetylthiazole, 99%   

  • 24295-03-2

  • 5g

  • 998.0CNY

  • Detail
  • Aldrich

  • (288411)  2-Acetylthiazole  99%

  • 24295-03-2

  • 288411-1G

  • 414.18CNY

  • Detail



According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 11, 2017

Revision Date: Aug 11, 2017


1.1 GHS Product identifier

Product name 1-(1,3-thiazol-2-yl)ethanone

1.2 Other means of identification

Product number -
Other names 2-Acetylthiazole

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:24295-03-2 SDS

24295-03-2Relevant articles and documents

Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang

, (2021/09/28)

The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-D-ribulos-1-yl)-glycine r

Synthetic method for 2-acetyl thiazole


Paragraph 0050; 0051, (2016/10/08)

The invention relates to a synthetic method for 2-acetyl thiazole. The synthetic method comprises the following steps: firstly, preparation of 2-amino thiazole is carried out, namely, toluene, thiourea and chloroacetaldehyde are mixed, a reaction is carried out with stirring at a constant temperature, and 2-amino thiazole is prepared; secondly, preparation of 2-bromo thiazole is carried out, namely, 2-amino thiazole is dissolved in sulfuric acid, cooling is carried out, a sodium nitrite aqueous solution is added drop by drop slowly at a controlled temperature after concentrated nitric acid is added drop by drop, stirring is carried out continuously, a reaction is carried out, the solution after the reaction is added in a mixed solution of sodium bromide and copper sulphate, a bromination reaction is carried out, and 2-bromo thiazole is prepared; thirdly, preparation of 2-acetyl thiazole is carried out, namely, 2-bromo thiazole is added in a butyllithium solution, stirring is carried out, then ethyl acetate is added, a reaction is carried out, and 2-acetyl thiazole is prepared. The acetylation step of 2-bromo thiazole is improved, the reaction raw material ratio and the reaction temperature are optimized, the high yield of the reaction is achieved, safe and reliable operation of the experiment is ensured effectively, and unexpected technical effects are achieved.

Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

Yu, Ai-Nong,Zhang, Ai-Dong

experimental part, p. 1060 - 1065 (2011/12/02)

The reaction of l-ascorbic acid with l-cysteine in heated aqueous solution (141 ± 1 °C) at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.00) for 2 h, resulted in the formation of a complex mixture of aroma volatiles. The volatile compounds generated were analysed by SPME-GC-MS. The results gave 43 aroma compounds. The reaction between l-ascorbic acid and l-cysteine led mainly to the formation of alicyclic sulphur compounds, thiophenes, thienothiophenes, thiophenones, thiazoles and pyrazines, most of which contain sulphur. Many of these volatiles had meaty flavour. The origin of many of the compounds was explained. The studies showed that thienothiophenes and thienones were formed mainly at acidic pH. In contrast, higher pH values could promote the production of thiophenes, thiazoles and pyrazines.

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