FlavScents AInsights Entry for 2-Acetyl Thiazole (CAS: 24295-03-2)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl Thiazole
• IUPAC Name: 1-(1,3-Thiazol-2-yl)ethanone
• CAS Number: 24295-03-2
• FEMA Number: 3329
• Other Identifiers: FL No. 15.010
• Molecular Formula: C5H5NOS
• Molecular Weight: 127.16 g/mol

2-Acetyl thiazole is characterized by its thiazole ring, which is crucial for its distinctive odor profile. The acetyl group contributes to its volatility and sensory impact, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl thiazole is renowned for its potent, nutty, and roasted aroma, often described as reminiscent of popcorn or roasted peanuts. It exhibits a strong, diffusive character that can dominate a blend if not used judiciously. The compound is typically used as an impact note, providing a realistic roasted or nutty character to flavor formulations. Its odor threshold is relatively low, allowing it to impart significant sensory impact even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl thiazole is naturally found in a variety of roasted and cooked foods, including coffee, roasted peanuts, and popcorn. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars during the cooking process. This compound is often used to enhance the "natural flavor" designation in food products due to its occurrence in naturally cooked foods.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2-Acetyl thiazole is extensively used in savory flavor applications, particularly in snack foods, sauces, and seasonings. It serves as a key component in creating roasted, nutty, and meaty flavor profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering notes. The compound is stable under typical processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-acetyl thiazole is used to impart a warm, roasted character to compositions, often in gourmand or nutty fragrance families. It acts as a trace realism note, enhancing the authenticity of the fragrance profile. Typical concentrations in fragrance formulations are low, often below 0.1%, due to its potent aroma. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008; listed with FL number 15.010.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized regulations.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. Regional variations in regulatory limits should be verified for specific applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl thiazole is considered safe within the established FEMA GRAS limits, with no specific ADI or MSDI reported. Dermal exposure in fragrance applications is generally low risk, but IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its low volatility in typical use concentrations. The risk profiles are similar for both food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl thiazole is valued for its ability to impart a realistic roasted or nutty character to both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the complexity of savory profiles. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in sweet applications, where it can add depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl thiazole is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific concentration limits may vary by region. Known data gaps are minimal, with most regulatory ambiguities resolved through harmonized guidelines.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-16 19:24:32 GMT (p2)