Acetylthiazole
|
HS Code |
601215 |
| Chemical Formula | C5H5NOS |
| Molecular Weight | 127.164 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Boiling Point | 198 - 200 °C |
| Density | 1.223 g/mL at 25 °C |
| Solubility In Water | Slightly soluble |
| Solubility In Organic Solvents | Soluble in common organic solvents like ethanol, ether |
| Odor | Characteristic, pungent |
| Flash Point | 82 °C |
As an accredited Acetylthiazole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Acetylthiazole packaged in 100 - gram bottles for secure storage and handling. |
| Shipping | Acetylthiazole, a chemical, is shipped in well - sealed containers. These are safeguarded to prevent leakage during transit. Shipment adheres to strict chemical transportation regulations, ensuring safety at all times. |
| Storage | Acetylthiazole should be stored in a cool, dry, well - ventilated area away from heat sources and ignition points. Keep it in a tightly sealed container to prevent vapor leakage. Store it separately from oxidizing agents and incompatible substances. Avoid exposure to direct sunlight as it may affect its stability over time. |
Acetylthiazole—systematic nomenclature 1-(thiazol-2-yl)ethanone, FEMA 3328, CAS 24295-03-2—functions as a heterocyclic aroma compound with a roasted-nutty, popcorn-like, cereal-grain character. Its low molecular weight (127.16 g/mol) and boiling point near 89–91 °C at 12 mmHg dictate high volatility, making pre-encapsulation or low-temperature dosing essential in thermal food manufacturing. Industrial uptake spans baked goods, extruded snacks, pet food palatants, tobacco casing, sugar-boiled confections, and surfactant-rich home care matrices, each subject to distinct mass-transfer constraints and regulatory frameworks.How Does Acetylthiazole Survive the Maillard Cascade in Baked Systems?White pan bread, baguettes, crackers, and laminated pastry lines impose a dual stress: yeast fermentation off-gassing and a static oven bake with core crumb temperatures reaching 94–98 °C. Aroma loss follows a surface-area-limited diffusion model, with measurements on pilot-scale tunnel ovens (direct gas-fired, belt speed 1.2–1.8 m/min) indicating that free-compound recovery in the finished crust seldom exceeds 12–18% of the pre-bake charge. To compensate, Acetylthiazole is pre-dispersed in a neutral shortening or palm stearin fraction (dropping point 43–47 °C) and kneaded into the dough at 0.8–2.5 mg/kg flour weight. The fat film retards steam stripping during the expansion phase and alters Henry’s law partitioning at the crumb–crust interface. Residual values determined by purge-and-trap GC–MS are typically 0.3–0.9 mg/kg in ready-to-eat loaf, well below the published odour detection threshold of 0.05 µg/L in air, delivering perceptible toasted-grain notes without overriding the yeast-derived bouquet. In cracker lines with residual moisture <4% after the equilibrating stack, addition rates drop to 0.3–1.0 mg/kg because crispness-driven low water activity (aw <0.3) suppresses matrix binding and increases headspace partitioning.Compliance falls under the U.S. Code of Federal Regulations 21 CFR 172.515 (synthetic flavoring substances) and European Union Regulation EC 1334/2008, Annex I, permitted flavourings list, sub-category “thermally processed bakery wares” EU 873/2012 reporting codes. In practice, batch documentation references FEMA GRAS 3328 and third-party Kosher/Pareve certification for passover cracker production. No additional solvent declaration is required when the carrier is medium-chain triglyceride oil, as defined by 21 CFR 184.1901. Flashing off ethanol-based top notes before dough make-up avoids a requirement for special occupational exposure monitoring, although LEV (local exhaust ventilation) at the weighing station is advised when handling neat concentrates above 5% w/w.Terminal product categories include sliced white pan bread, stone-baked pizza bases, whole-wheat crackers, sourdough boules, and gluten-free rice-flour crispbreads. In frozen par-baked goods finished in retail instore ovens, the compound partially survives the second bake when protected within an oil-in-water emulsion sprayed onto the surface at 0.1% solution strength.
Volatile Partitioning in Low-Moisture Extruded SnacksExpanded corn curls, rice sticks, and multigrain chip pellets manufactured on twin-screw extruders (e.g., Clextral BC-45, L/D 24:1, barrel sections 0–5) confront a severe shear–temperature intersection. Melt temperatures in barrel zone 5 range from 140 °C to 175 °C, with the die plate delivering pressure drops of 35–80 bar prior to superheated puffing. Unprotected Acetylthiazole injected via the liquid side port at zone 4 can suffer flash vaporisation losses exceeding 60% measured by headspace trapping of the die-face exhaust. To cut loss, the flavor is pre-adsorbed onto maltodextrin DE 10–12 carrier at a load of 2–4% w/w compound-to-carrier and dry-blended into the pre-conditioned meal before entering the hopper. The glassy shell formed during rapid cooling in the post-die cutter retains 0.4–1.2 mg/kg of Acetylthiazole in the finished 4-gram piece. Sensory profiles benchmarked against GC–olfactometry spiking at retention index ~1060 (DB-WAX column) confirm roasted-corn and popcorn butter facets, a signature sought in cheese-dusted puffed snacks where the top-note works synergistically with butyric acid carriers.The operational window is bounded by extruder back-pressure: when melt viscosity rises above 2000 Pa·s at 15% moisture, the carrier particles may not plasticise fully, leaving brown specks visible in translucent rice-based pieces—an aesthetic defect flagged in QDA panel descriptors for “oily spot” and “burnt note.” Consequently, single-screw extruders with shorter residence-time distribution, such as a Brabender 20 DN, are restricted to a narrower range of moisture (16–18%) and die temperature (≤155 °C).Regulatory conformance references 21 CFR 172.515 and the JECFA combined compendium of food additive specifications (JECFA No. 1752). For Canadian export, Health Canada’s List of Permitted Flavouring Agents (Item F-00038) applies. In the EU, labelling follows EC 1334/2008 without a dedicated E-number. Heavy metal specifications on the neat aroma chemical must meet EC 231/2012 purity criteria for flavourings: arsenic <3 mg/kg, lead <5 mg/kg, mercury <1 mg/kg.Finished snack products range from cheese-flavored corn puffs and barbecue rice cakes to wasabi green pea crisps and extruded lentil-based protein chips, with a typical pouch pack nitrogen flush to slow lipid oxidation of the carrier oil fraction.Beneath the high-shear thermal processing, production is often interrupted by startup scrap: first 3–5 minutes of output after a throat-cleaning event exhibit inconsistent expansion ratios (measured by linear displacement of 2.5 mm pellet versus target 3.6 mm) and insufficient aroma load, so those off-cut products are diverted to regrind and re-extrusion if microbial load permits.Palatant Emulsion Strategy in Dry Pet Food KibbleCompanion-animal dry diets—kibble produced through single-screw preconditioning (Wenger Thermal Twin DDC) followed by extrusion through 4–6 mm dies and belt drying at 115 °C to 8–10% moisture—integrate Acetylthiazole into the fat-coating stage, not the raw meal mix. After drying, warm kibble (55–60 °C) passes through a continuous rotary drum coater where an animal fat or poultry-fat blend is sprayed at 6–10% mass addition. Acetylthiazole dissolved in the fat premix at 0.15–0.50 mg/kg finished kibble weight creates the roasted-meat and toasted-grain notes that appeal to feline and canine olfactory receptors. AAFCO guidelines on flavour additives (Ingredient Definitions Section 87.2) require the material to be generally recognised as safe for intended use; the acceptance relies on FEMA GRAS 3328 status and an OECD TG 407 repeated-dose oral toxicity study demonstrating no adverse effects at 200 mg/kg-bw/day in rodent models. In the EU, Regulation EU 2020/997 on feed additives lists chemically defined flavouring substances under functional group 2b (sensory additives), although Acetylthiazole typically enters through a flavour premixture approved under Regulation 1831/2003 as a zootechnical or sensory blend.Processing precaution: the coating drum must be maintained at positive pressure relative to ambient to prevent cross-batch fat mist carryover, which can concentrate aroma compound in the exhaust ductwork and cause olfactory saturation in the packing hall. Quarterly cleaning of the rotary drum baffles with hot water at 80 °C and enzymatic detergent is specified in master sanitation schedules to prevent lipid polymerisation that traps volatiles.End products encompass chicken-flavoured adult maintenance kibble, grain-free salmon and sweet potato formula, weight-management high-fibre pellets, and puppy/junior growth blends, all packed in multi-layer polyethylene/polypropylene bags with a one-way degassing valve to relieve lipid oxidation gases without losing the aroma headspace.Tobacco Casing and the Threshold of Pyrolysis ByproductsCigarette filler, pipe tobacco, and roll-your-own blends utilise Acetylthiazole as part of the casing applied to cut lamina before final strip drying. The compound is dissolved in an aqueous propylene glycol vehicle (5–15% PG, balance DI water) and atomised onto tobacco at 0.5–2.0 µg/g dry weight. During the drying drum residence at 75–110 °C, moisture drops from 18% to 11.5–12.5%, while the casing solids—sugars, cocoa, licorice extracts, and Acetylthiazole—fix onto the leaf surface. Sensory assays using smoking machines (ISO 3308:2012 standard puffing regime) show that pyrolysis at the ember tip (peak temperature >900 °C) generates secondary products including acetaldehyde and trace thiazole dimers, yet the intact compound survives in mainstream smoke particulate phase at 10–25 ng/cig, contributing the nutty, toasted background behind the Virginia-type bright tobacco sweetness.Regulatory compliance is governed by the Tobacco Products Directive 2014/40/EU, which mandates comprehensive ingredient disclosure through the EU-CEG portal, and by the U.S. FDA 21 CFR Part 1107 substantial equivalence pathway for modified-risk products. Acetylthiazole must be listed with CAS 24295-03-2 in the standardised ingoing substance database. The limit of quantification by tandem GC–MS/MS on Cambridge filter pads is 0.5 ng/pad, ensuring trace-level reporting feasibility. Countries that have adopted plain packaging (Australia Tobacco Plain Packaging Act 2011) demand that no misleading attractive descriptors arise from organoleptic characteristics, so the nutty nuance is adjusted downward through dilution to avoid “characterising flavour” classification.Blending house protocols dictate that the neat liquid be stored under nitrogen blanket in amber glass-lined drums at <25 °C to prevent colour darkening and sulphur-off-note development caused by autoxidation. Any batch showing a colour shift beyond Gardner 3 is rejected for cigarette casing due to risk of side-stream malodour.Finished product categories include full-flavour Virginia blend cigarettes, American-blend cigarello filler, pipe tobacco cavendish, and heat-not-burn tobacco sticks (e.g., electrically heated at 350 °C maximum) where the lower heating temperature reduces pyrolysis loss and alters the dose–response of the roasted note.When Acetylthiazole Survives the Sugar-Glass Transition in ConfectionsHard-boiled sweets (glucose syrup, sucrose, water ratio 60:30:10) cooked to 148–155 °C under vacuum (−0.85 bar) and cooled on a steel belt to a viscoelastic mass present an acute problem: the flavour pot is added at 110–120 °C during the acid-incorporation and colour-addition stage on a kneading table, after which the mass cools rapidly below the glass transition temperature (Tg ≈ 45–55 °C). Acetylthiazole, unmasked by a saccharide glass, dissipates into the factory atmosphere. To achieve a residual flavour impact recognisable as roasted-nut against the sweet-acid backdrop, the compound is predissolved in fractionated coconut oil (MP 26–28 °C) alongside soy lecithin (E322) as an emulsifier and added at 0.4–1.2 µg/g of the final candy mass. The lipid microdroplets become embedded in the amorphous sugar matrix and act as a diffusion barrier during the subsequent 24–48 h conditioning in tins at 35 °C, 45% RH, after which the candy reaches an equilibrium moisture of 0.5–1.2%.Chewing gum base (polyisobutylene or polyvinyl acetate with ester gum) incorporates Acetylthiazole into the heated syrup phase at 0.6–1.8 µg/g gum base, where the hydrophobic binder retards flavour release during mastication over 15–20 minutes until the bolus is discarded. Full flavour profile release kinetics, mapped by time-intensity GC breath-sampling, follow a first-order decay with half-life of ~4.5 min under mechanical chewing simulator settings (60 cycles/min, 37 °C water-jacketed artificial saliva).Neither 21 CFR 172.515 nor EC 1334/2008 imposes a numerical maximum for confectionery except the general “quantum satis” principle; however, industry codes of practice under the International Organisation of the Flavour Industry (IOFI) recommend a maximum use level of 2.0 mg/kg for hard candy to avoid a bitter off-note perceived by ~10% of the population with heightened sensitivity to thiazole bitterness (TAS2R receptor variants). Documentation required for export includes a radiation certificate whenever the raw material originates from a region subject to phytosanitary irradiation requirements under Codex STAN 106-1983.Confections produced range from nut-flavoured hard drops and toffee popcorn-shaped lollipops to filled fruit chews and sugar-free sorbitol mints. In chocolate-enrobed bars, migration into the cocoa-butter shell occurs within 72 h at 24 °C, producing a detectable mixed note that some industrial recipes intentionally exploit by using the compound as a cross-talk flavour between centre and coating.Acetylthiazole is incorporated into rinse-off formulations at levels substantially lower than food-grade applications. Shampoos containing sodium laureth sulphate (9–12 % active), cocamidopropyl betaine (2–3 %), and fragrance oil at 0.5–1.0 % by weight typically require the neat aroma chemical at 0.02–0.08 mg/kg of the total formula, equivalent to 0.004–0.016 % of the fragrance compound itself, where it functions as a high-impact top note delivering a roasted-grain warmth that modifies fruity or floral accords. In surfactant-based systems, micellar solubilisation within the palisade layer of sodium dodecyl sulfate micelles (critical micelle concentration ~8.2 mmol/L) protects the volatile thiazole from headspace loss during high-shear batch mixing (3000 rpm rotor-stator). Because Acetylthiazole carries a logPo/w of approximately 1.2, it partitions preferentially into the aqueous phase during rinse-off, yielding sufficient bloom on wet hair to be perceived at ~0.2 ng/L by a trained panel.Compliance is mapped against the International Fragrance Association (IFRA) Standards, 49th Amendment: Acetylthiazole is classified under category 4 (hydroalcoholic products) and category 9 (products with rinse-off application) without a specific quantitative restriction, but its inclusion requires a dermal sensitization assessment consistent with the QRA2 methodology, confirming no skin sensitization induction at 2000 µg/cm² in local lymph node assay. Additionally, EU Cosmetics Regulation 1223/2009 requires listing the ingredient by its INCI name: Acetylthiazole on the package, typically appearing after benzyl alcohol and before limonene in descending order of concentration within the “Parfum” block. A COSMOS-standard compliant natural interpretation is not feasible, as the substance is synthesised, so a synthetic fragrance seal is required for any natural cosmetic positioning.Batch processing incorporates a pre-dilution step: neat Acetylthiazole is blended with dipropylene glycol or triethyl citrate at 1 part to 9 parts diluent prior to addition to the surfactant phase to minimise droplet localisation and prevent discolouration of dimethicone pearls (turbidity shift > 2 NTU observed in stability testing at 40 °C for 4 weeks when neat compound touches silicone beads directly). Storage of the diluted intermediate in high-density polyethylene drums must be limited to <6 months at 18–22 °C due to slow permeation of aroma through the drum wall, affirmed by gravimetric loss studies in IH-21 container approval trials.A selection of home and personal care end-products adopting this route includes scented hair conditioners with quinoa protein, transparent body washes, foaming facial cleansers, and air-freshener water-based gel beads that release nutty, comforting background notes upon microvent evaporation.
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| Parameter | Specification | Analytical Method |
|---|---|---|
| Assay (as 2-acetylthiazole) | ≥98.0% (GC, area %) | ISO 11024-2, FID detection |
| Moisture (Karl Fischer) | ≤0.3% w/w | ISO 760 |
| Refractive index (nD20) | 1.548–1.553 | ISO 280 |
| Relative density (d2020) | 1.226–1.232 | ASTM D4052 |
| Acid value | ≤1.0 mg KOH/g | ISO 1242 |
| 4-Acetylthiazole isomer | ≤0.5% area | DB-WAX, 60 m × 0.25 mm |
| Top-Note System | Application Rate (ppm)a | Sulfur Off-Note Incidenceb | Preferred Carrier |
|---|---|---|---|
| 2-Acetylthiazole only | 4.2 | 2/10 | Triacetin |
| 2-Acetylthiazole + 2-acetylpyrazine (1:1) | 3.0 + 3.0 | 0/10 | Propylene glycol |
| 2-Acetylthiazole + 4-methyl-5-thiazoleethanol (2:1) | 2.8 + 1.4 | 1/10 | Neat, spray-dried on maltodextrin |
| 2-Acetylpyrazine only (control) | 4.0 | 0/10 | Propylene glycol |
