≥97% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at 2-8°C Ships Wet ice Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 9 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
2-Acetyl-2-thiazoline is one of the key sulfur-containing flavor compounds of cooked rice, jasmice rice, cooked and roasted beef.
| Pubchem Sid | 488188425 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488188425 |
| Sonrisas canónicas | CC(=O)C1=NCCS1 |
| IUPAC Name | 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone |
| InChIKey | FZOZFDAMVVEZSJ-UHFFFAOYSA-N |
| INCHI | 1S/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3 |
| Isómeros SMILES | CC(=O)C1=NCCS1 |
| WGK Alemania | 3 |
| Número ONU | 2811 |
| Peso molecular | 129.18 |
| Reaxy-Rn | 1209707 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1209707&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organoheterocyclic compounds |
| Clase | Azolines |
| Subclass | Thiazolines |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Thiazolines |
| Alternative Parents | Ketones Propargyl-type 1,3-dipolar organic compounds Azacyclic compounds Organopnictogen compounds Organonitrogen compounds Organic oxides Hydrocarbon derivatives |
| Molecular Framework | Aliphatic heteromonocyclic compounds |
| Substituents | Meta-thiazoline - Ketone - Azacycle - Organic 1,3-dipolar compound - Propargyl-type 1,3-dipolar organic compound - Organic nitrogen compound - Organic oxygen compound - Organopnictogen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Organonitrogen compound - Carbonyl group - Aliphatic heteromonocyclic compound |
| Descripción | This compound belongs to the class of organic compounds known as thiazolines. These are heterocyclic compounds containing a five-member unsaturated aliphatic ring with one nitrogen atom, one sulfur atom, three carbon atoms. |
| External Descriptors | Not available |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Fecha | Articulo |
|---|---|---|---|
 B2219349 | Certificate of Analysis | Dec 10, 2025 | A118372 |
| B2219363 | Certificate of Analysis | Dec 10, 2025 | A118372 |
| C2017038 | Certificate of Analysis | Jan 15, 2024 | A118372 |
| C2301602 | Certificate of Analysis | Mar 30, 2023 | A118372 |
| C2301603 | Certificate of Analysis | Mar 15, 2023 | A118372 |
| L2219116 | Certificate of Analysis | Dec 22, 2022 | A118372 |
| C2301601 | Certificate of Analysis | Jan 07, 2022 | A118372 |
| E2424018 | Certificate of Analysis | Jan 07, 2022 | A118372 |
| J2523027 | Certificate of Analysis | Jan 07, 2022 | A118372 |
| Solubilidad | Soluble in methanol |
|---|---|
| Sensibilidad | heat sensitive |
| Índice de refracción | 1.5305 |
| Punto de inflamación (°F) | 92 °C |
| Punto de inflamación (°C) | 92°C |
| Punto de ebullición (°C) | 94°C/11mmHg |
| Punto de fusión (°C) | 26-30°C |
| Peso molecular | 129.180 g/mol |
| XLogP3 | 0.200 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 1 |
| Exact Mass | 129.025 Da |
| Monoisotopic Mass | 129.025 Da |
| Topological Polar Surface Area | 54.700 Ų |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Complexity | 141.000 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, [PMID:36866058] [10.3389/fnut.2023.1072159] |
| 2. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 3. Meng Wei, Xiaochang Liu, Peng Xie, Yuanhua Lei, Haojie Yu, Aiyun Han, Libin Xie, Hongliang Jia, Shaohua Lin, Yueyu Bai, Baozhong Sun, Songshan Zhang. (2022) Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. MOLECULES, 27 (11): (3593). [PMID:35684525] [10.3390/molecules27113593] |
| 4. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, [PMID:35413762] [10.1016/j.foodchem.2022.132611] |
| 5. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2024) Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. FOOD CHEMISTRY, [PMID:39186890] [10.1016/j.foodchem.2024.140954] |
| 6. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang. (2024) Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, [PMID:39253161] [10.1016/j.heliyon.2024.e36382] |
| 7. Meng Wei, Xiaochang Liu, Peng Xie, Aiyun Han, Yuanhua Lei, Xiaodong Yang, Yinchu Liu, Songshan Zhang, Baozhong Sun. (2024) Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches. JOURNAL OF MOLECULAR LIQUIDS, [PMID:] [10.1016/j.molliq.2024.124878] |
| 8. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2025) Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models. Food Chemistry-X, [PMID:40083855] [10.1016/j.fochx.2025.102291] |
| 9. Jing Li, Huihui Tian, Miaomiao Dong, Yimeng Ren, Longzhu Zhou, Yujie Shi, Qingyu Zhao, Chaohua Tang, Junmin Zhang, Yueyu Bai. (2026) Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations. FOOD CHEMISTRY, [PMID:41797043] [10.1016/j.foodchem.2026.148641] |
