2-Ethoxythiazole
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HS Code |
618624 |
| Chemical Formula | C5H7NOS |
| Molecular Weight | 129.18 |
| Appearance | Colorless to pale yellow liquid |
| Odor | Nutty, roasted, coffee - like odor |
| Boiling Point | 159 - 160 °C |
| Solubility In Water | Slightly soluble |
| Solubility In Organic Solvents | Soluble in common organic solvents like ethanol, ether |
| Flash Point | 52 °C |
| Density | 1.13 g/cm³ |
As an accredited 2-Ethoxythiazole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 2 - Ethoxythiazole packaged in 1 - kg bottles for easy handling and storage. |
| Shipping | 2 - Ethoxythiazole is shipped in sealed, corrosion - resistant containers. Shipment adheres to strict chemical transportation regulations. It's transported under controlled conditions to prevent damage, ensuring safe delivery to the destination. |
| Storage | 2 - Ethoxythiazole should be stored in a cool, dry, well - ventilated area, away from heat sources and ignition points. It should be kept in a tightly sealed container to prevent evaporation and contact with air or moisture, which could potentially lead to decomposition. Store it separately from incompatible substances, such as oxidizing agents. |
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Topical palatant emulsions containing 2-ethoxythiazole are applied at 1.8–3.2% by weight of dry expanded kibble inside a Forberg-style vacuum coater, operating at −0.6 bar gauge and 12–15 rpm paddle speed, immediately after the extrudate exits a three-pass gas-fired dryer with a moisture endpoint of ≤8.5%. The liquid palatant base incorporates the thiazole at 0.015–0.040 wt% relative to the fat phase, typically a blend of refined chicken fat and porcine plasma hydrolysate with a peroxide value maintained below 2 meq O₂/kg (AOCS Cd 8b-90). Emulsification is achieved through a single-stage APV Gaulin homogenizer set at 2,500–3,000 psi, and the finished emulsion is held in a temperature-controlled feed tank at 38–42 °C to avoid fat solidification at the spray nozzle. Acceptance of the compound as a non-nutritive flavoring in pet food aligns with FEMA 3340 GRAS designation as recognized by AAFCO ingredient definitions, and supplementary safety data is maintained in accordance with FDA CVM guidelines for direct-food-contact animal feed flavorings. Post-coating, the kibble passes through a belt cooler that reduces surface temperature to 28–30°C prior to packaging in aluminum-lined multiwall paper sacks flushed with nitrogen to a residual oxygen concentration of ≤1.8%. The terminal product is extruded dry dog food labeled for advanced palatability, with a target bowl acceptance improvement of 12–18% over unflavored control measured via two-bowl comparative intake assays (ASTM E2891-20). Carrier matrices for instant cappuccino and latte mixes rely on high-DE maltodextrin (DE 18–20) and sodium caseinate to encapsulate a coffee-nutty top note where 2-ethoxythiazole constitutes 0.08–0.20 wt% of the flavor oil blend prior to emulsification. The oil phase is dispersed into the aqueous carrier at 55–65°C using a rotor-stator mixer (8,000 rpm, 15 min) to yield a pre-emulsion with median droplet size D[4,3] < 2.5 µm verified by laser diffraction (ISO 13320:2020). Spray drying is performed on a Niro PHARMASD™ co-current tower with rotary atomization at 20,000 rpm; inlet air temperature is set at 185±3°C and outlet 88±2°C, conditions under which the ethoxythiazole retention factor typically falls within 62–78% when the core-to-wall ratio is kept above 4:1 and the dryer is equipped with a cyclonic fine powder return loop. Regulatory compliance for powdered beverage applications relies on FEMA 3340 and the substance’s listing in the European Union Register of Flavourings (Commission Implementing Regulation (EU) No 872/2012); in multi-component formulations bound for export to China, compliance with GB 2760-2014 Table B.2 is verified by third-party certificate of analysis documentation. The free-flowing powder is dry-blended with instant coffee, sugar, and non-dairy creamer at a rate that delivers 2–6 µg/kg of the neat compound in the reconstituted hot beverage. Finished 3-in-1 sachets are heat-sealed under a modified atmosphere of N₂/CO₂ (70/30 v/v) with residual oxygen below 1.0% to preserve headspace aroma impact over an 18-month shelf life when stored at ≤25°C and ≤60% RH. The ethoxy-substituted thiazole exhibits a processing loss plateau that demands post-dryer analytical correction via GC-MS quantification (ASTM E1860-07) and reformulation of the flavor load to compensate for average tower losses. Critical pH thresholds for ethoxy-substituted thiazoles in retorted meat graviesIn high-temperature Maillard reaction flavor bases engineered for grill- and smoke-type savory seasonings, 2-ethoxythiazole is incorporated at 0.12–0.28 wt% of the thermal reaction mixture as a post-thermal top-note addition, blended into the cooled (35–40°C) liquid base using a Silverson high-shear in-line mixer operating at 4,500 rpm for 180 seconds to ensure homogeneity without inducing localized heat excursions. The finished viscous flavor paste is stored in 200 L HDPE drums under nitrogen headspace and dispatched to industrial blending facilities where it is dosed into retort-stable brisket gravies, liquid smokes, and injection brines at 0.02–0.08 wt% of the end food matrix. Regulatory compliance for use in meat and poultry is grounded in FEMA 3340 and the FDA Food Additive Status List under 21 CFR § 172.515; for export consignments, the compound is additionally verified against EU 1334/2008 Annex I and the JECFA specifications monograph which establishes a minimum assay of 98% by GC. Processing stability is governed by the pH of the carrier food system: at pH < 4.2, electrophilic attack on the thiazole ring can proceed, reducing flavor potency by up to 35% over a 60-day ambient hold, as evidenced by comparative HPLC-UV monitoring (λ=254 nm) of the parent peak area. Consequently, broth-based sauces destined for rotary retort processing are buffered with sodium citrate to maintain a target equilibrium of pH 4.8–5.2, while cold-pressed marinades containing citrus juice fractions receive a microencapsulated variant to shield the ethoxythiazole from premature hydrolysis. The terminal consumer goods include vacuum-packed BBQ pulled pork in multi-layer nylon/EVOH pouches, canned chili con carne with bean pieces, and frozen flame-grilled burger patties that acquire flavor via a dipping oil bath prior to cryogenic freezing in an IQF tunnel operating at −40°C.
What governs ethoxythiazole transfer efficiency from reconstituted sheet to ISO mainstream smoke?Casting liquors for the production of slurry-type reconstituted tobacco are fortified with 2-ethoxythiazole at a concentration of 0.008–0.025% w/w on a dry sheet basis, measured against the total solids content of the liquor which typically ranges from 14–18%. The water-soluble fraction of tobacco lamina dust and stem fibers is blended with the flavor compound in a 1,000 L jacketed mixing tank fitted with a bottom-entry propeller agitator, held at 28–32°C for 25 minutes to ensure uniform distribution prior to casting onto a continuous stainless steel belt. The wet sheet is dried through a three-zone impingement dryer with sequentially set air temperatures of 105 °C / 95 °C / 80 °C and air velocities of 2.0–2.5 m/s, driving the moisture from approximately 60% down to 10–12%; under these conditions, volatile retention of the ethoxythiazole is recorded at 70–85% as determined by dynamic headspace GC-MS of the finished sheet. Ingredient disclosure and safety substantiation conform to CORESTA Guideline No. 14 for flavour ingredient management and to the reporting requirements under Directive 2014/40/EU (TPD) when the material is shipped to European converting facilities. The flavored sheet is spooled, stored for 48–72 hours in a conditioning room at 22±1 °C and 60±5% RH, and subsequently processed into cut filler for inclusion in medium-slim cigarettes (6.9–7.2 mm circumference). Transfer rates to mainstream smoke under ISO machine-smoking regime (ISO 3308:2012) for this compound average 3–8% of the filler charge, contributing a distinctive roasted nut top note that complements the bright tobacco base without adding harshness. Industrial end products include roll-your-own semi-finished tobaccos, capsule-free charcoal-filter cigarettes, and heated tobacco stick consumables where the lower operating temperature (250–350°C) alters the pyrolysis pathway and enhances the sensory contribution compared with conventional combustion.
Seasoning powder coating systems for direct-expanded collets require lipid encapsulation of oxygen-sensitive sulfur heterocyclesIn the manufacture of extruded cheese and barbeque puffs, a slurry-based coating system is employed where 2-ethoxythiazole is pre-dissolved in refined palm kernel oil (slip melting point 34–36°C) at 0.05–0.15 wt% of the total seasoning mix. The liquid oil phase is then plated onto a dry seasoning powder carrier composed of maltodextrin, salt, autolyzed yeast extract, and spray-dried cheese powder in a ribbon blender operating at 60 rpm for 12–15 minutes, with a final free fat content not exceeding 12% to maintain powder flowability (angle of repose ≤40°). The seasoning mixture is metered into a tumble drum enrober together with the hot collets exiting the extruder/dryer; the drum speed is set at 18–22 rpm and residence time of 45–60 seconds ensures coating weight gain of 6–10%. Flavor ingredient compliance adheres to FEMA 3340 and 21 CFR 172.515 as a synthetic flavoring substance, and regional labeling requirements in the ASEAN market are satisfied by referencing the JECFA safety monograph for the substance. A critical processing boundary arises from the high-temperature oil baking step sometimes applied post-coating: if the baking tunnel exceeds 160°C for more than 90 seconds, headspace losses of 2-ethoxythiazole surpass 50%, necessitating the adoption of a post-bake electrostatic oil-spray flavor application to restore the nutty-roast top note. Final commercial articles include pillow packs of vacuum-fried vegetable crisps, nitrogen-flushed pouches of X-and-O-shaped extruded snacks, and tinned cocktail peanuts that are dry-roasted and subsequently hot-oil coated with the flavored seasoning. |
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The compound designated by CAS 15679-19-3, systematically named 2-ethoxy-1,3-thiazole, presents as a colorless to pale yellow liquid with a molecular weight of 129.18 g·mol⁻¹ and an empirical formula C5H7NOS. In commercial flavor raw material inventories it is frequently catalogued under FEMA 3340 and JECFA 1051, indicating prior safety evaluation for food flavoring applications. The substance belongs to the thiazole heterocycle family, characterized by a five-membered ring containing both sulfur and nitrogen, with an ethoxy substituent at the 2-position. This specific substitution pattern imparts a distinct olfactory profile combining roasted, nutty, cocoa-like, and mildly sulfuraceous notes, which differentiates it sharply from 2-acetylthiazole (popcorn, cereal) or 2-isobutylthiazole (tomato leaf, green). Bulk deliveries typically require sealed, nitrogen-blanketed HDPE or epoxy-lined steel containers to minimize oxidative discoloration and gradual moisture ingress; opened packaging should be consumed within 60 days when stored below 15 °C under inert gas headspace.
The orthonasal detection threshold of 2-ethoxythiazole in water has been reported in the range 0.5–2.0 µg·L⁻¹ according to compilations by the European Flavour and Fragrance Association (EFFA), placing it in an intermediate potency zone—less impactful than 2-isobutylthiazole (threshold ~ 0.05 µg·L⁻¹) but substantially more potent than 2-acetylthiazole (threshold ~ 10–30 µg·L⁻¹). In oil-based matrices the perception differential narrows due to partitioning effects; log P (octanol/water) calculated as 1.48 suggests moderate hydrophobicity, enabling balanced release from both aqueous and fat-continuous phases during mastication. A comparative overview of odor descriptors and detection ranges across commonly used thiazole flavorants is provided in Table 1.
| Substance | CAS | FEMA | Threshold (µg·L⁻¹) | Primary Descriptor |
|---|---|---|---|---|
| 2-Ethoxythiazole | 15679-19-3 | 3340 | 0.5–2.0 | Roasted nut, cocoa, faint sulfury |
| 2-Acetylthiazole | 24295-03-2 | 3328 | 10–30 | Popcorn, toasted cereal, bread crust |
| 2-Isobutylthiazole | 18640-74-9 | 3134 | 0.05–0.5 | Tomato leaf, green, galbanum |
| 2,4-Dimethylthiazole | 541-58-2 | 3321 | 5–15 | Meaty, roasted onion, sulfuraceous |
| 4-Methyl-5-vinylthiazole | 1759-28-0 | 3313 | 0.5–1.5 | Roasted nut, cocoa, coffee |
These threshold values represent aggregated literature ranges; actual sensory impact in finished consumer products is governed by matrix viscosity, serving temperature, and the presence of synergists such as pyrazines and furaneol. When 2-ethoxythiazole is dosed in a high-fat biscuit filling (≥25% fat), the perceived intensity at a given concentration can drop by 30–50% compared to an aqueous model system, necessitating headspace GC–olfactometry (GC-O) guided dosage refinement using standard detectors such as the flame ionization detector coupled to a sniffing port in accordance with the principles of ISO 13301:2002 (sensory analysis—methodology—general guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice procedure).
When thermal processing enters the design space, another layer of differentiation emerges. 2-Ethoxythiazole exhibits a flash point of approximately 48 °C (closed cup, method ASTM D56-16a), classing it as a flammable liquid for transport (UN 1993), but its value in process flavorings lies in a moderate boiling point of 157–159 °C at ambient pressure. This volatility window is high enough to survive brief retort cycles yet low enough to permit controlled release during extrusion cooking. By contrast, 2-acetylthiazole with a boiling point near 212 °C often lingers excessively in low-moisture baked matrices, leading to undesirable aftertaste persistence, while the more volatile 2-isobutylthiazole (boiling point ~ 175 °C) can flash off noticeably during kettle boiling of soups. Therefore, formulators of retorted meat analogs (F0 ≈ 5–8 min) and twin-screw extruded snacks (barrel temperature zones 120–150 °C, L/D ratio 40:1) tend to select 2-ethoxythiazole when a nuanced roasted top-note must survive the thermal path without overwhelming the base flavor.
Commercial specifications for 2-ethoxythiazole are typically verified by gas chromatography (GC) against an external standard of known purity. Table 2 consolidates the commonly referenced physical properties and purity benchmarks adopted by quality control laboratories operating under ISO 9001:2015 or FSSC 22000 frameworks.
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | Colorless to pale yellow clear liquid | Visual (against white background) |
| Purity (GC, area %) | ≥ 98.0% | In-house GC-FID, column DB-WAX 30 m × 0.25 mm × 0.25 µm |
| Refractive index, nD20 | 1.5030–1.5070 | ISO 280:1998 (Abbé refractometer) |
| Relative density, d2020 | 1.125–1.135 | Oscillating U-tube densitometer, ASTM D4052-22 |
| Water content (Karl Fischer) | ≤ 0.2% | ISO 760:1978 |
| Acid value (mg KOH/g) | ≤ 1.0 | ISO 660:2020 |
| Boiling range | 157–159 °C at 101.3 kPa | Siwoloboff method (capillary tube) |
| Flash point (closed cup) | 48 °C | ASTM D56-16a |
The GC purity specification of ≥ 98.0% is a minimum threshold; high-impact flavor applications often demand a secondary isomer screen for 2-ethoxythiazoline and ring-opened by-products, which can form during prolonged storage at elevated ambient temperatures. Quantification of trace sulfurous impurities below 0.1% is typically performed with a sulfur chemiluminescence detector (SCD) to avoid off-notes in delicate white chocolate or dairy-based matrices. Published stability data indicate that addition of 50–100 ppm butylated hydroxytoluene (BHT) or a similar approved antioxidant retards oxidative yellowing over a 12-month storage window at 5 °C in the dark; however, BHT may be prohibited in certain clean-label jurisdictions, leaving nitrogen headspace and refrigeration as the sole preservation measures.
The substance is listed as a flavouring agent under European Union Regulation (EC) No 1334/2008 (FL no. 15.017) and evaluated by JECFA in its 57th meeting (JECFA 1051). The US Flavor and Extract Manufacturers Association (FEMA) recognizes 2-ethoxythiazole as Generally Recognized As Safe (GRAS) under FEMA 3340, with an average maximum use level in baked goods reported as 2 ppm, in non-alcoholic beverages as 0.5 ppm, and in condiments/reconstituted soups as 1 ppm. These use levels are not statutory limits but represent typical reported ranges; individual product formulations must comply with the overall “quantum satis” principle where applicable. Users engaged in export to East Asian markets must verify compliance with the positive list systems of the respective food additive regulations (e.g., Korea Food Additives Code, Japan’s List of Designated Additives), where thiazole derivatives may be subject to additional purity criteria not mandated by the Codex Alimentarius.
In industrial practice, procurement specifications are frequently appended with a Certificate of Analysis that includes residual solvent declaration (GC headspace) focusing on ethanol and ethyl acetate, as these are common synthetic remnants from the condensation of 2-bromothiazole with sodium ethoxide or alternative ethoxylation routes. Residual ethanol content is routinely controlled to ≤ 100 ppm when the material is destined for use in water-soluble liquid flavours that will be subsequently spray-dried onto a maltodextrin carrier (DE 10–20). The presence of residual ethanol above 500 ppm has been correlated with reduced glass transition temperature of the resulting powder, leading to caking in high-humidity storage (RH > 65%).Flavouring of extruded pellet snacks or textured vegetable proteins presents a known mass-transfer challenge: the intense shear and rapid pressure drop at the die exit strip volatile aroma compounds, often reducing flavour retention to 15–30% of the pre-extrusion dosage. In such environments, 2-ethoxythiazole demonstrates a retention index of approximately 1200 on a DB-5 equivalent stationary phase, which places it in a median volatility bracket relative to other heterocyclic roast notes. Process engineers on Werner & Pfleiderer ZSK-type co-rotating twin-screw extruders (screw diameter 40–70 mm) frequently inject the flavour premix as a liquid solution via a downstream injection port located in the final third of the barrel, where melt temperature has subsided below 110 °C. At this injection point, vapour pressure of 2-ethoxythiazole is estimated at 0.5–1.0 kPa, sufficient to disperse through the melt but low enough to avoid premature flashing. Published process data for this exact configuration remain sparse; however, internal pilot-scale trials by flavour houses indicate that pre-blending the compound with a small quantity of medium-chain triglyceride (MCT) oil (5–10% of the flavour weight) can further modulate headspace partitioning and improve post-extrusion analytical recovery by 8–12% as measured by solvent extraction followed by GC-MS in selected ion monitoring mode (target ion m/z 101).
A parallel concern arises in retorted wet pet food lines (retort temperature 121 °C, overpressure 0.15 MPa). Because the ethoxy group is susceptible to hydrolytic cleavage under strongly acidic conditions (pH < 3.5), gravies formulated with phosphoric acid for pH adjustment (target pH 3.0–3.3) can degrade 2-ethoxythiazole at a rate of approximately 15–25% over a 60-min retort cycle, generating 2-hydroxythiazole and ethanol as primary decomposition markers. Consequently, pH-buffering with trisodium citrate to maintain pH ≥ 4.2 is a recommended mitigation when the ingredient is specified for low-pH product matrices. No covalent binding to meat protein has been observed under these conditions, unlike thiol-containing flavorants which can irreversibly bind via disulfide bonds.
Despite a shared thiazole nucleus, the divergence in baking performance between 2-ethoxythiazole and 2-acetylthiazole is rooted in their respective substitution chemistries. The acetyl moiety of 2-acetylthiazole is susceptible to Maillard-type condensation with free amino groups in dough systems, resulting in a progressive loss of volatile character during the first 10–15 minutes of baking at oven air temperatures above 200 °C. This binding can reduce free aroma compound concentration by 40–60%, as tracked by dynamic headspace sampling coupled to atmospheric pressure chemical ionization–mass spectrometry (APCI-MS). The ethoxy analog, lacking a reactive carbonyl, does not participate in the same condensation pathway, and its mass balance in the crust after 25 min of baking at 220 °C remains above 75% of the input dose, as assessed by stable isotope dilution assay (SIDA) with 2H3-2-ethoxythiazole internal standard. This characteristic renders 2-ethoxythiazole the preferred candidate in industrial biscuit and cracker production where long-lasting roasted nut character is critical and addition levels are already constrained by cost-in-use calculations.
The operational boundary is that 2-ethoxythiazole is incompatible with strong oxidizing agents and should be segregated from peracetic acid sanitizers commonly used in food contact surface disinfection; contact vapors can lead to sulfoxide formation detectable as a pungent shift in aroma. Further, combination of 2-ethoxythiazole with amine-based leavening remnants (ammonium bicarbonate) at dough temperatures exceeding 40 °C may trigger slow ring decomposition, generating odorless but analytically measurable thioamide by-products. For this reason, delayed dough mixing protocols that introduce the flavour emulsion after ammonium bicarbonate has fully reacted with acidulants are standardized in pilot-plant SOPs adopting HACCP critical control points.
