Identification
CAS.No.:
29926-41-8
FL.No.:
15.01
FEMA.No.:
3817
NAS.No.:
.n/a
CoE.No.:
2335
EINECS.No.:
n/a
JECFA.No.:
1759
Description
May contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy.
Regulatory Status
CoE: n/a
FDA: n/a
FDA Rx: n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2007).
Usage
Reported uses (ppm): (FEMA, 1994)
Breakfast cereals
0.01
0.1
Confection, frosting
0.01
0.1
Natural occurrence
Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).
Chemical Properties
May contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy
Occurrence
Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).
Uses
2-Acetyl-2-thiazoline is a useful research chemical, an aroma compound in smoked cooked loin. A flavor compound in beef.
Definition
ChEBI: 2-Acetyl-4,5-dihydrothiazole is a member of thiazoles.
