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

1. Identity & Chemical Information

2-Acetyl thiazole is a chemical compound commonly used in flavor and fragrance applications. Its IUPAC name is 1-(1,3-thiazol-2-yl)ethanone. The CAS number for 2-acetyl thiazole is 24295-03-2. It is identified by FEMA number 3329. Other identifiers include its FL number 07.008 and CoE number 499. The molecular formula of 2-acetyl thiazole is C5H5NOS, with a molecular weight of 127.16 g/mol. The compound features a thiazole ring, which is crucial for its characteristic odor profile. The acetyl group contributes to its distinct aroma, often described as nutty or popcorn-like, making it valuable in flavor formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl thiazole is known for its potent odor, characterized by nutty, popcorn, and roasted notes. It is often described as having a warm, savory aroma with moderate to high intensity and good diffusion. The compound is primarily used as an impact note in flavor formulations, providing a realistic roasted or cooked character. While specific taste and odor thresholds are not widely reported, its strong sensory impact suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl thiazole occurs naturally in various foods, including roasted coffee, cooked beef, and popcorn. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods. The presence of 2-acetyl thiazole in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Acetyl thiazole is widely used in flavor formulations, particularly in savory and roasted profiles. It is commonly found in flavor categories such as meat, coffee, and popcorn. Its functional role in flavor systems is to provide an impact note that enhances the perception of roasted or cooked flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is relatively stable under typical processing conditions, but care should be taken to avoid excessive heat or prolonged exposure to acidic environments, which may degrade its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-acetyl thiazole is used to impart a warm, nutty aroma. It is often utilized in fragrance families such as gourmand and oriental. Its role is typically as a trace realism or modifier, adding depth and complexity to fragrance compositions. Concentration ranges in fragrances are generally low, often below 0.1%, due to its potent aroma. The compound contributes primarily to the top and middle notes of a fragrance, given its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2-acetyl thiazole is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned FL number 07.008. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for flavor use, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, but local regulations should be consulted for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl thiazole is considered safe at typical use levels in food, with no specific ADI or MSDI established, but it falls within the threshold of toxicological concern (TTC) for flavoring substances. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. However, formulators should adhere to IFRA guidelines to ensure safety. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place to minimize exposure during handling.

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 cooked character to flavors. It synergizes well with other Maillard reaction products and savory compounds. Formulators should be cautious of its potency, as overuse can lead to an overpowering or artificial taste. It is often under-used in applications where a subtle roasted note could enhance the overall flavor profile.

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 use levels may vary by application. Some data gaps exist in precise sensory thresholds and long-term exposure studies, but current knowledge supports its safe use in flavors and fragrances.

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 2026-04-29 20:38:17 GMT (p2)