2-(Methylthio)Thiazole
|
HS Code |
570061 |
| Chemical Formula | C4H5NS2 |
| Molar Mass | 133.22 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Odor | Characteristic sulfurous odor |
| Density | 1.28 g/cm³ (approximate) |
| Boiling Point | 198 - 200 °C |
| Solubility In Water | Slightly soluble |
| Solubility In Organic Solvents | Soluble in many organic solvents like ethanol, ether |
| Flash Point | Approx. 81 °C |
| Vapor Pressure | Low vapor pressure at room temperature |
As an accredited 2-(Methylthio)Thiazole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 100 - gram bottles for 2-(Methylthio)Thiazole, tightly sealed for chemical safety. |
| Shipping | 2-(Methylthio)Thiazole, a chemical, is shipped in containers designed to prevent leakage. It must adhere to strict hazardous material shipping regulations, with proper labeling and handling to ensure safety during transit. |
| Storage | 2-(Methylthio)thiazole should be stored in a cool, dry, well - ventilated area, away from heat sources and open flames. Keep it in a tightly sealed container to prevent vapor leakage. Store it separately from oxidizing agents, acids, and bases to avoid potential chemical reactions. Adhere to proper safety regulations during storage. |
In continuous thermal reaction systems for process meat flavor manufacture, 2-(Methylthio)thiazole is dosed into the aqueous precursor slurry—typically composed of L-cysteine hydrochloride monohydrate, D-xylose, thiamine hydrochloride, and a commercial hydrolysate of vegetable protein—at a target concentration of 0.8–1.5 ppm relative to the total reaction mass. The slurry is transferred into a 500-L stainless steel jacketed reactor equipped with a 6-blade pitched paddle agitator operating at 85 rpm, where the Maillard cascade proceeds at 105–115 °C for 60–90 minutes under pH 5.2 ± 0.3; the methylthio thiazole ring remains sufficiently stable under these acidic, low-amine conditions to deliver a characteristic stewed beef and roasted chicken sulfurous depth. The progression of volatile sulfur species is monitored via SPME-GC–MS by tracking the molecular ion at m/z 129, and batches exhibiting a terminal 2-(Methylthio)thiazole concentration outside the 0.12–0.30 mg/kg window in the cooled flavor base are adjusted by a make-up dosing loop fed from a 0.1% (w/w) ethanol stock solution before the base enters the plate heat exchanger, which drops the temperature from 110 °C to 25 °C within 180 seconds to arrest browning. The finished flavor paste or liquid concentrate is then blended into emulsified meat batters for frankfurters and bologna, injected into whole-muscle turkey deli loaves, or layered onto retorted beef stew cubes. Compliance for this application rests on FEMA 3203 GRAS affirmation in meat products at a typical finished-food concentration of 0.2 mg/kg, listed as a permitted flavouring substance under EU Regulation 1334/2008 with FL number 15.125, and evaluated without safety concern by JECFA as specification 1032. In Chinese GB 2760-2021 the substance is included as S0285 for processed meat. On production lines, batch-to-batch sulfur volatile consistency exhibits a documented drift of ±12% when protein hydrolysate amino-nitrogen varies by more than ±0.15%, a variance mitigated by inline near-infrared (NIR) monitoring of free amino groups before the heat ramp commences.
What Drives the Roasted Nutty Top-Note in Extruded Snack Seasonings?In dry seasoning blends applied to direct-expanded extruded curls and pellet snacks, 2-(Methylthio)thiazole functions primarily as a roasted nut top-note booster that lifts the background meaty character imparted by monosodium glutamate and hydrolyzed vegetable protein. The compound is pre-dispersed in propylene glycol to form a 0.5% (w/w) liquid stock, then sprayed onto a salt-maltodextrin carrier in a 300-kg horizontal ribbon blender at 60 rpm until homogeneous, producing a seasoning intermediate containing 200–500 ppm of neat flavorant. During application, the seasoning powder is metered into a tumble drum or an electrostatic coating system at 6–8% of the base snack weight, yielding a finished-product concentration of 0.12–0.24 mg/kg—within the organoleptic sweet spot before sulfury rubber notes emerge in maize-based matrices at approximately 0.35 mg/kg as determined by GC–olfactometry thresholds. Because extruded snacks retain 3–5% surface oil after frying or post-extrusion oil spray, the flavorant partitions predominantly into the lipid phase, delaying release during mastication and reducing the perceptible burst; this partitioning ratio (log P 1.8) is exploited by formulators who overlay the compound with a gum arabic–maltodextrin encapsulation shell applied via top-spray fluidized bed granulation at an inlet temperature of 55 °C to prolong shelf impact beyond 12 months in metallized BOPP laminate pouches. The process carries an explicit incompatibility warning: contact with copper or iron ions leached from worn conveying augers above 0.5 ppm in the seasoning accelerates oxidative degradation of the thioether moiety, producing a distinct off-odor identified as dimethyl disulfide; plants therefore specify 316L stainless steel contact surfaces throughout post-blend handling. Regulatory compliance references the same FEMA 3203 snack-food approval at 0.2 mg/kg, and EU declaration as flavouring preparation requires listing “2-(methylthio)thiazole” on ingredient panels when its contribution exceeds the technology-assisted detection limit of 0.01 mg/kg in the final extruded piece. Palatant Coating for Dry Kibble: Threshold-Dependent MeatinessDry pet food extrusion lines deliver kibble at 28–32% moisture exiting the die, which is subsequently dried to 8–10% moisture before entering the coating drum. Liquid animal fat digest enriched with 2-(Methylthio)thiazole at a concentration of 0.8–1.2 ppm inside the digest is held in a jacketed tank at 40 °C and sprayed through atomizing nozzles onto warm kibble at 45 °C in a low-vacuum Forberg-type paddle coater operating at −0.3 bar gauge, ensuring deep penetration into surface fissures without excessive flash-off. The target residual in the coated kibble is set to 0.10–0.15 mg/kg for canine formulas; feline palatability panels consistently reject food exceeding 0.18 mg/kg, as documented in two-bowl preference assessments conducted under ISO 8586:2023 guidelines with trained animal behavior observers. This narrow threshold window demands high-precision metering using mass flow controllers calibrated to ±0.02 g/min for the neat flavorant diluted in medium-chain triglyceride carrier. Unlike human food applications, pet food regulatory oversight relies on AAFCO model bills that do not codify individual flavor thresholds; however, conformance is demonstrated through the substance’s FEMA 3203 GRAS status and its inclusion in FDA 21 CFR 582.60 as a substance generally recognized as safe in animal feed when used in accordance with good manufacturing practice. A documented operational risk arises during kibble coating when the fat digest temperature drifts above 53 °C: the vapor pressure of 2-(Methylthio)thiazole increases sufficiently to cause headspace losses reaching 22% within a 15-minute holding period, verified by headspace GC-FID quantification; consequently, automated chiller control on the digest recirculation loop is mandated in audited co-manufacturing facilities. When Pea Protein Isolate Lacks the Sulfurous Depth Characteristic of Animal FatHigh-moisture extrusion of pea and faba bean protein concentrates into fibrous meat analogues exposes the melt to barrel temperatures of 140–155 °C, a regime that pyrolyzes 2-(Methylthio)thiazole within 6–8 seconds residence time, as shown by spiking trials where post-extrusion recovery was below 4%. To bypass thermal destruction, the compound is incorporated in a cold-process fat emulsion prepared after the extrudate is cut and cooled to 20 °C. The emulsion consists of refined coconut fat (melting point 32 °C), water, pea protein isolate, and 0.8% lecithin (HLB 4.5) blended under high-shear at 10,000 rpm for 3 minutes, into which a 2-(Methylthio)thiazole–beta-cyclodextrin inclusion complex (1:1 molar ratio, complexation efficiency 78% confirmed by differential scanning calorimetry endotherm shift) is dispersed. The loaded emulsion is injected into the surface of formed plant-based burger patties or sausage links using a multi-needle injector array, delivering a finished-product concentration of 0.15–0.30 mg/kg. The cyclodextrin shell retards release during cooking on a flat-top griddle at 175 °C surface temperature for up to 4 minutes, reducing aroma flash-off by approximately 40% relative to unencapsulated controls. Regulatory classification of plant-based goods containing this flavor falls under FEMA 3203 and EU 1334/2008 as a food flavoring agent applied per quantum satis; no specific maximum level for meat analogues exists, but the organoleptic ceiling established by trained QDA panels is 0.35 mg/kg, above which “burnt rubber” descriptors dominate. A documented matrix incompatibility must be noted: when the same formulation includes cysteine-derived reaction flavors carrying residual free thiol groups, sulfide-disulfide exchange reactions can deplete the methylthio thiazole signature by 18–25% over 14 days of chilled storage, a finding verified by LC–MS quantification of the parent ion [M+H]+ 144.0; separation of these flavor fractions into distinct emulsion phases is recommended. Viscosity-Stable Emulsion in Retort-Pouched Gravy BasesReady-to-eat gravies packaged in retort pouches undergo thermal sterilization at 121 °C with an F₀ value of 6–8 min, conditions under which the volatile thioether 2-(Methylthio)thiazole partitions aggressively into headspace unless trapped in a structured oil phase. Formulators dispense the compound at an initial calculated concentration of 0.16–0.18 mg/kg into the hot gravy slurry—containing modified waxy maize starch, xanthan gum at 0.25%, and rendered beef fat at 3.5%—through a high-pressure homogenizer set to 200/50 bar (first/second stage), creating a fine oil-in-water emulsion with droplet size D[4,3] ≤ 5 µm. During the retort cycle, headspace GC analysis of retained pouch samples shows a 35–40% reduction in detectable 2-(Methylthio)thiazole, dropping the residual concentration to the target sensory level of 0.10 mg/kg that aligns with the FEMA 3203 soup limit. To mitigate the loss, the oil phase is pre-loaded with 200 ppm TBHQ and the water phase is nitrogen-sparged to dissolved oxygen below 0.5 mg/L before emulsification. Equipment observations on continuous thermal processing lines indicate that steam-air mixtures causing hot spots above 124 °C in the retort basket increase loss variability to ±15%, disrupting batch-to-batch sensory consistency; proper racking configuration and baffle placement are critical. The final pouched beef or demi-glace gravy meets EU labeling requirements as a compound flavor preparation, and the residual quantity remains below the self-limiting organoleptic threshold even after secondary warming in a bain-marie at 85 °C for 2 hours, where additional losses plateau at 8–12%. Coffee bean roasting generates a complex array of sulfur volatiles; the deliberate addition of 2-(Methylthio)thiazole at 0.02–0.05 mg/kg in roasted and ground coffee or spray-dried instant coffee powder modulates the perceived depth of nutty, cocoa-like warmth without tipping into the sulfury rubber zone that appears at 0.08 mg/kg in brewed Arabica samples. The compound is diluted to a 0.01% (w/w) solution in propylene glycol and sprayed onto warm beans exiting the drum roaster at 40–50 °C, or metered into the reconstituted coffee slurry prior to the spray-drying atomizer wheel operating at 18,000 rpm. Because the methylthio thiazole sublimates noticeably under the high vacuum of soluble coffee aroma recovery systems, the post-dryer addition route is preferred; any earlier introduction leads to over 70% stripping in the aroma condenser, as tracked by mass balance on the m/z 129 fragment. Quality limits are self-enforcing through cupping panels calibrated to the SCA cupping protocol. |
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| Parameter | Specification | Test Method |
|---|---|---|
| Assay (as 2-(methylthio)thiazole) | ≥98.0% | GC-FID, internal standard (meets FCC 10 monograph recommendations) |
| Refractive index (n20/D) | 1.580 – 1.588 | ISO 280:1998 |
| Specific gravity (d20/4) | 1.200 – 1.210 | ISO 279:1998 |
| Appearance | Pale yellow to amber liquid, free of sediment | Visual inspection against a Lovibond 10.0 Y / 1.0 R reference |
| Solubility in 50% (v/v) ethanol | Clear, haze-free solution at 1 mL in 9 mL solvent | FCC 10 |
| Flash point (TCC) | 84°C | ASTM D56 |
| Viscosity at 25°C | 3.5 – 4.0 mPa·s | Brookfield LV, spindle 0, 60 rpm |
| Compound | Odor threshold in water (ppb) | Primary odor character | Typical use level in savoury end-product (ppm) | Key stability concern |
|---|---|---|---|---|
| 2-(Methylthio)thiazole | 0.05 – 0.2 | Sulfidic, roasted coffee, meaty | 0.005 – 0.02 | Rapid acid-catalyzed hydrolysis below pH 3.5 |
| 2-Acetylthiazole | 10 – 20 | Popcorn, roasted nuts, cereal | 0.1 – 0.5 | Maillard reactivity with amines, forming dark adducts |
| 2-Isobutylthiazole | 3 – 5 | Tomato leaf, green, slightly fruity | 0.05 – 0.2 | Photodegradation in clear packaging to off-odor disulfides |
| 2-Ethyl-4-methylthiazole | 2 – 4 | Coffee, cocoa, nutty | 0.02 – 0.1 | Pungency at high-dosage ( >0.5 ppm) causes off-note |
