2-Acetyl-2-thiazoline

Synonym(s):Corn thiazoline

May contain ~1% acetic acid. Organoleptic characteristics: green onion, herbal, grassy

Reported present in beef (boiled, grilled, roasted), chicken (raw), corn (sweet).

2-Acetyl-2-thiazoline is a useful research chemical, an aroma compound in smoked cooked loin. A flavor compound in beef.

ChEBI: 2-Acetyl-4,5-dihydrothiazole is a member of thiazoles.

Melting point:	26-30 °C(lit.)
Boiling point:	223.8±23.0 °C(Predicted)
Density	1.17 g/mL at 25 °C(lit.)
refractive index	n20/D 1.5305(lit.)
FEMA	3817 \| 2-ACETYL-2-THIAZOLINE
Flash point:	198 °F
storage temp.	Sealed in dry,2-8°C
solubility	soluble in Methanol
form	powder to lump
pka	1.45±0.10(Predicted)
color	Light yellow to Yellow to Orange
Odor	cooked beef odor
JECFA Number	1759
CAS DataBase Reference	29926-41-8(CAS DataBase Reference)
NIST Chemistry Reference	Ethanone, 1-(4,5-dihydro-2-thiazolyl)-(29926-41-8)

Signal word	Danger
Pictogram(s)	Skull and Crossbones Acute Toxicity GHS06
GHS Hazard Statements	H301:Acute toxicity,oral H319:Serious eye damage/eye irritation
Precautionary Statement Codes	P264:Wash hands thoroughly after handling. P264:Wash skin thouroughly after handling. P270:Do not eat, drink or smoke when using this product. P280:Wear protective gloves/protective clothing/eye protection/face protection. P301+P310:IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing. P337+P313:IF eye irritation persists: Get medical advice/attention.