2-(Propan-2-Yl)-1,3-Thiazole
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HS Code |
850445 |
| Chemical Formula | C6H9NS |
| Molecular Weight | 127.21 g/mol |
As an accredited 2-(Propan-2-Yl)-1,3-Thiazole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 500g of 2-(Propan - 2 - yl)-1,3 - thiazole packaged in a sealed, chemical - resistant bottle. |
| Shipping | 2-(Propan - 2 - yl)-1,3 - thiazole is a chemical. Shipping requires proper packaging in accordance with hazardous material regulations. It should be transported in well - sealed containers, labeled clearly, and handled by carriers licensed for chemical shipments. |
| Storage | 2-(Propan - 2 - yl)-1,3 - thiazole should be stored in a cool, dry, well - ventilated area. Keep it away from heat sources, open flames, and oxidizing agents. Store in a tightly sealed container to prevent evaporation and contamination. This compound may be flammable, so store it in a location compliant with fire safety regulations. |
Thermal Generation of 2-Isopropylthiazole in Structured Meat Analogues via Low-Moisture ExtrusionWhen incorporating 2-(propan-2-yl)-1,3-thiazole (FEMA 4198, CAS 1730-97-8) into high-moisture extruded meat analogues, the precursor loading must compensate for volatile stripping at the die plate. Processing on a Coperion ZSK 43 Mv twin-screw extruder with an L/D ratio of 44:1 and vented barrel segment at zone 8 reveals an average retention of only 42–48% of the pre-extrusion spiked concentration when the melt temperature exceeds 155°C. The compound partitions into the steam phase at the die due to its vapour pressure of approximately 1.2 mm Hg at 25°C, necessitating an overage factor of 2.1–2.4× relative to the target final matrix concentration of 0.8–1.5 mg/kg. Pre-conditioning the dry blend with an oil-based encapsulate (maltodextrin DE 10–12 mixed with modified starch, 40% active load) reduces flash loss by 18–22%, as verified by GC-MS headspace quantification following cold acetone extraction. Compliance with EC 1334/2008 for flavourings used in meat analogue products categorised under food category 12.9 requires that the total 2-isopropylthiazole contribution from all sources not exceed the use level evaluated by EFSA; the FGE.21 panel assessment limits the combined intake. The finished products—structured plant-based chicken strips, texturised pea-protein nuggets, and mycoprotein burger patties—exhibit a roast-meaty top note indistinguishable from the Maillard-derived benchmark when the thiazole is paired with 2-methyl-3-furanthiol at a ratio of 1:5. Continuous monitoring of specific mechanical energy (SME) input is required because excursions above 280 kJ/kg induce Strecker degradation of the thiazole ring, generating trace sulfurol with a burnt off-note that depresses consumer acceptance scores.How Does 2-Isopropylthiazole Survive Retort Sterilization in Wet Pet Food Gravies?The retort-stable character of 2-(propan-2-yl)-1,3-thiazole in canned wet pet food relies on a narrow pH window between 5.2 and 5.8. At pH values above 6.2, ring-opening hydrolysis is catalysed by the divalent cations present in meat slurries (Ca²⁺ >120 ppm, Mg²⁺ >80 ppm), resulting in a 35–50% aroma loss over a standard F₀ = 6.0 retort cycle. An aseptic sampling study conducted on a Surdry rotary steriliser running at 121°C for 42 minutes showed that partial replacement of the water phase with propylene glycol (6–10% of total gravy mass) boosted retention to 78% without triggering coagulated gel pockets. The ingredient is declared as “natural flavouring” under Regulation (EC) No 1069/2009 due to its origin from botanical isolates, aligning with the FEDIAF Nutritional Guidelines for complete and complementary pet food. An addition level of 0.2–0.6 mg/kg in the final loaf-in-gravy product is sufficient to bridge the gap between the bland base meat and the roasted expectation; more than 1.0 mg/kg pushes the profile into a sulfurous, alliaceous direction rejected by feline palatability panels. Production incorporates a pre-emulsified flavour stock that is dosed via an in-line mass flowmeter into the filling stream post-thermal centre temperature measurement, circumventing the hold-tube where residence time distribution would otherwise amplify degradation. The finished articles span single-serve aluminium trays, multilayer pouches, and veterinary recovery diets targeting renal support formulations where the thiazole partially masks the metallic aftertaste of added potassium citrate.
Synergistic Base-Note Extension in Dry Beverage PremixesThe incorporation of 2-(propan-2-yl)-1,3-thiazole into instant coffee and cappuccino premixes compensates for the loss of the freshly roasted top-note that diminishes within 72 hours of grinding. Spray-drying a carbohydrate-based encapsulate (gum acacia:maltodextrin 1:3, total solids 45%) containing 0.05% thiazole by weight yields a free-flowing powder which, when blended into a finished soluble coffee at 2–4 g/kg, delivers a headspace concentration of 35–50 ng/L after reconstitution with 85°C water. This level is below the orthonasal detection threshold of 3.6–5.2 μg/m³ in air, ensuring that the thiazole acts purely as a rounding agent rather than adding a distinct character. The matrix conforms to 21 CFR § 172.515 as a synthetic flavouring substance, and its labelling under Regulation (EU) No 1169/2011 may simply declare “coffee flavouring” provided no functional claim beyond aroma is made. A high-shear rotor-stator mixer (e.g., Silverson L5M-A) at 6,000 rpm for 10 minutes is required to disperse the concentrate uniformly; hand-stirring leads to flavour hot-spots that generate consumer complaints of a nutty, burnt-sugar note. The terminal products range from single-serve stick packs to bulk vending machine powder for office-coffee service, with the thiazole inclusion extending the “just-opened jar” perception by approximately four months when stored under nitrogen-flushed packaging at <25°C. In the preparation of chai latte concentrates, the same thiazole works in opposition to the dominating eugenol and cinnamaldehyde peaks, modulating the mid-palate transition and reducing the astringent linger, as measured by time-intensity profiling on a 15-cm line scale with a trained panel (n=12).What is often overlooked is the behaviour of 2-isopropylthiazole in anhydrous fat-based seasoning slurries for snack surface adhesion. When a hot (55°C) slurry composed of palm mid-fraction (slip melting point 32°C), sodium chloride, and flavour is sprayed onto fried potato crisps exiting a Kiremko continuous fryer, the thiazole’s oil–air partition coefficient favours retention in the lipid phase during the 8–12 second residence time in the tumble drum. At a seasoning application rate of 6–8% by weight of the base crisp, the thiazole is dosed into the pre-melted oil at 12–15 ppm, targeting a final snack concentration of 0.7–1.0 ppm. The formulation must not contain free moisture exceeding 0.3% in the oil phase, as water pockets accelerate flavour stripping during the subsequent cooling on the multilevel ambient conveyor. The finished goods—stackable potato chips, quinoa rings, and lentil puffs—are verified against ISO 13301:2018 sensory profiling for the “roasted nut” attribute, and shelf-life studies under 38°C/90% RH accelerated conditions show an acceptable 24-week stability when aluminium metalised BOPP film with an oxygen transmission rate <0.5 cm³/m²·day is used. Batch-to-batch consistency is secured by recirculating the spray line through a Coriolis mass flow sensor and comparing the real-time density reading to the target value of 0.912 ± 0.002 g/mL for the flavoured oil at 50°C.
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Designated under Chemical Abstracts Service registry number 1588-83-6 and listed in the Flavor and Extract Manufacturers Association (FEMA) library as FEMA 3558, 2-(propan-2-yl)-1,3-thiazole is a heterocyclic volatile organic compound belonging to the alkylthiazole family. The molecular framework comprises a five-membered 1,3-thiazole ring substituted at the 2-position with an isopropyl group, yielding the empirical formula C₆H₉NS and a molecular mass of 127.21 g·mol⁻¹. Industrial production routes typically involve the condensation of isobutyraldehyde with ammonia and sulfur or via Hantzsch thiazole synthesis using α-bromoisovaleryl chloride and thioformamide, followed by fractional distillation under reduced pressure to achieve organoleptic and chromatographic purity exceeding 98% (area normalization, by GC-FID). Commercial lots are routinely aliquoted in nitrogen-flushed aluminum bottles to mitigate oxidative dimerization. The substance functions primarily as a high-impact aroma chemical conferring green, tomato-vine, and slightly sulfury notes, and its odor potency is sufficient to require handling in well-ventilated enclosures equipped with activated-carbon scrubbing.
| Property | Method / Instrument | Typical Value |
| Boiling point | ASTM D86-20b (Siwoloboff) | 159–162 °C @ 101.3 kPa |
| Density (20 °C) | ASTM D4052-18a (oscillating U-tube) | 1.009–1.015 g·cm⁻³ |
| Refractive index (nD²⁰) | ISO 280:1998 (Abbe refractometer) | 1.498–1.503 |
| Flash point (closed cup) | ASTM D56-22 (Tag) | 54 °C |
| Purity (GC) | DB-WAX 30 m × 0.25 mm, FID | ≥ 98.0% (sum of isomers) |
| Odor threshold (water) | ISO 13301:2002 (3-AFC) | 0.08–0.15 µg·L⁻¹ |
The stability envelope of 2-(propan-2-yl)-1,3-thiazole is governed less by thermal volatility and more by pH-dependent hydrolytic ring-opening. While the compound withstands neutral-pH thermal processing—recoveries of 92–95% are documented in phosphate-buffered aqueous model systems at 100 °C over 60 minutes—the thiazole nucleus becomes susceptible to nucleophilic attack as hydroxide ion activity rises. At pH ≥ 7.5 and temperatures exceeding 110 °C, cleavage of the C–S bond generates 2-oxo intermediates that fragment further to yield ammonia, isobutyraldehyde, and volatile sulfur species. This degradation presents a concrete bottleneck in cereal-based extrusion where alkaline leavening residues or added sodium bicarbonate raise the dough pH into the 7.3–8.1 range. In co-rotating twin-screw extrusion trials (Clextral BC 21, L/D 32:1, die temperature 135 °C, screw speed 350 rpm), the retention of the neat compound fell below 55% when the moisture-adjusted crumb pH was 7.6, with benzeneacetaldehyde and 3-methylbutanal identified as dominant Strecker-derived off-notes. Published kinetic constants for this specific compound remain sparse; however, extrapolation from 2-alkylthiazole stability studies under retort conditions (Fo > 6 min) suggests a half-life of less than 12 minutes at 121 °C and pH 8.0. Mitigation strategies adopted in manufacturing include upstream acidulation with citric acid to lock matrix pH below 6.8 or encapsulation in glassy carbohydrate matrices (Tg > 40 °C) via spray-chilling, which delays hydration and shifts the degradation onset to later in the thermal cycle.
When this thiazole is employed in savory coating systems, the interplay between lipid partitioning and vapor-phase losses dictates the effective dosage. The calculated logP (octanol–water) of approximately 2.01 (ACD/Labs Percepta) promotes preferential migration into triglyceride phases. In bakery snacks comprising 18–22% fat, only 0.5–1.2 mg·kg⁻¹ of the added compound is required to achieve an aroma intensity equivalent to 2.5–4.0 mg·kg⁻¹ in a fat-free matrix. This matrix-dependent potency is exploited in the design of concentrated “top-note” preblends where 2-(propan-2-yl)-1,3-thiazole is dissolved in triacetin or medium-chain triglycerides to a concentration not exceeding 0.1% w/w to maintain metering accuracy on microdosing piston pumps (NEMO, Prominent). Processing facilities that handle both the neat substance and sulfur-containing protein hydrolysates must segregate air-handling systems because ambient thiazole concentrations as low as 0.5 µg·m⁻³ cross-contaminate farinaceous materials, imparting a persistent “cooked vegetable” taint detectable after toasting at 200 °C.
The predictive power of orthonasal odor thresholds diminishes when the aroma chemical is introduced into structured multiphase foods. In a water solution, the median detection threshold of 2-(propan-2-yl)-1,3-thiazole clusters near 0.1 µg·L⁻¹, yet dynamic headspace dilution analysis (AEDA) on processed tomato paste (Brix 28–30°, pasteurized at 95 °C, 30 s) reveals flavor dilution factors an order of magnitude higher because the compound partitions into the lipophilic carotenoid fraction. Using a DB-FFAP column on a gas chromatograph–olfactometry system (sniff port temperature 220 °C, humidified air 10 L·min⁻¹), the green-sulfury character persists to FD 256, whereas the same substance in a 5% sucrose solution fades at FD 64. This discrepancy complicates straight-line dosage curves; formulation chemists therefore calibrate addition rates against mass-spectrometry quantitated headspace concentrations (SPME, DVB/CAR/PDMS fiber, 50/30 µm, extraction 30 min at 50 °C) rather than sensory thresholds alone. A typical ready-to-drink tomato beverage (pH 4.2) attains the target profile with 15–25 µg·kg⁻¹ of the compound, whereas a water-based broth requires 2–4 µg·kg⁻¹ for an equivalent perceived intensity. The narrowing gap at higher lipid loads is consistent with the Mackay Level III fugacity model, which predicts that 85–92% of the mass resides in the fat phase at equilibrium, substantially reducing the headspace activity coefficient.
The sensory envelope occupied by 2-(propan-2-yl)-1,3-thiazole differs sharply from that of its structural neighbors, enabling precise replacement or layering in compounded flavors. The table below juxtaposes odor descriptors, threshold ranges, and regulatory identifiers for four commercially significant alkylthiazoles.
| Compound | FEMA / CAS | Odor descriptor | Threshold in water (µg·L⁻¹) | Typical use level (mg·kg⁻¹ in food) |
| 2-(Propan-2-yl)-1,3-thiazole | 3558 / 1588-83-6 | Green, tomato leaf, sulfury, slight earthy | 0.08–0.15 | 0.05–1.0 |
| 2-Isobutylthiazole | 3134 / 18640-74-9 | Strong tomato leaf, galbanum, slightly minty | 0.003–0.05 | 0.01–0.5 |
| 2-Acetylthiazole | 3328 / 24295-03-2 | Roasted, popcorn, sulfurous, nutty | 0.1–0.5 | 0.2–2.0 |
| 4-Methyl-5-vinylthiazole | 3313 / 1759-28-0 | Nutty, cocoa, slightly musty | 0.5–1.0 | 0.1–1.5 |
Replacement of 2-isobutylthiazole with the isopropyl homologue reduces the “crushed stem” character and introduces a rounder, cooked-tomato note that better survives retorting. In coffee top-notes, the 2-acetyl derivative provides the dominant thiamin-derived roast character, whereas blending in 5–10% 2-(propan-2-yl)-1,3-thiazole sharpens the green-herbaceous layer without shifting the overall profile into the vegetal spectrum. Formulators exploiting these differences must account for the isopropyl derivative’s higher vapor pressure (~2.1 mmHg at 25 °C) relative to 2-acetylthiazole, which accelerates evaporative losses during open-vessel blending unless the mixing vessel is maintained at ≤15 °C.
The substance is authorized as a synthetic flavoring substance in the United States under 21 CFR 172.515, with no quantitative limitation other than current good manufacturing practice. Within the European Union, it carries FLAVIS number 15.007 and is permitted per Annex I of Regulation (EC) No 1334/2008, provided the final exposure remains within the thresholds established by the EFSA CEF Panel (ADI not specified; no safety concern at estimated dietary intakes). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated the compound at its 63rd meeting and assigned a specification monograph requiring a purity of not less than 98% and a refractive index range of 1.497–1.505. Users of 2-(propan-2-yl)-1,3-thiazole in halal and kosher certification schemes must verify that the synthetic process does not employ ethanol derived from non-certified sources during the washing or recrystallization steps; this scrutiny is frequently triggered for materials sourced from sorbic acid–adjacent chemical pathways. California Proposition 65 listing is not triggered for this specific congener at current trace levels (below 0.1 µg/day exposure). REACH registration (EC 1907/2006) requires annual reporting of tonnage if import exceeds 1 metric ton/year per legal entity, accompanied by an extended safety data sheet documenting the compound’s aquatic toxicity (LC₅₀, Danio rerio, 96 h, semi-static) of approximately 12 mg·L⁻¹.
Long-term inventory stability is governed by the material’s auto-oxidation tendency. 2-(Propan-2-yl)-1,3-thiazole develops peroxides upon prolonged exposure to atmospheric oxygen, catalyzed by ambient light, with the peroxide value exceeding 5 meq·kg⁻¹ after 6 months of storage in unstabilized, partially filled drums. Induction periods, measured by differential scanning calorimetry (ASTM E2009-08), confirm that the addition of 50–100 mg·kg⁻¹ of dl-α-tocopherol extends shelf life at 25 °C from 90 days to more than 540 days. Storage containers must be of type UN 1A1 steel or UN 3H1 fluorinated HDPE, equipped with PTFE-lined closures, and blanketed with nitrogen (residual oxygen < 0.5%). The flash point of 54 °C places the neat liquid in Class II combustible category under OSHA 29 CFR 1910.106, requiring grounding and bonding during decanting operations. In the event of a spill, containment with inert diatomaceous earth is preferred over organic absorbents, which accelerate vapor evolution. Owing to the compound’s potent odor, dedicated tools and transfer lines must be swabbed with a 0.1 M citric acid/ethanol (70:30) solution, followed by a water rinse, to prevent residual aroma cross-transfer to vanilla, dairy, or fruit preparations processed in shared equipment.
