FlavScents AInsights Entry for 2-Acetyl-2-thiazoline (CAS: 29926-41-8)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl-2-thiazoline
• IUPAC Name: 1-(2-Thiazolin-2-yl)ethanone
• CAS Number: 29926-41-8
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C5H7NOS
• Molecular Weight: 129.18 g/mol

2-Acetyl-2-thiazoline is a heterocyclic compound characterized by a thiazoline ring, which is a five-membered ring containing both sulfur and nitrogen atoms. This structure is significant for its odor properties, contributing to its role in flavor and fragrance applications. The acetyl group attached to the thiazoline ring enhances its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl-2-thiazoline is known for its potent, roasted, and popcorn-like aroma, often described as nutty and savory. It is a key contributor to the characteristic smell of freshly baked bread and roasted meats. The compound has a low odor threshold, making it effective even at low concentrations. Its sensory role is typically as an impact note, providing a realistic and intense roasted character to flavor formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl-2-thiazoline is not commonly found in nature but is formed during the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking of foods. This reaction is responsible for the development of complex flavors and aromas in cooked foods, particularly those with a roasted or baked profile. Its formation is crucial for the designation of "natural flavor" in products that undergo such thermal processes.

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

4. Use in Flavors

2-Acetyl-2-thiazoline is primarily used in savory flavor applications, including snacks, baked goods, and meat products. It functions as an impact note, enhancing the roasted and nutty characteristics of these foods. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and product matrix. It is relatively stable under typical processing conditions but may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-acetyl-2-thiazoline is used to impart a warm, roasted note, often in gourmand or nutty fragrance families. It serves as a trace realism component, adding depth and authenticity to compositions. Typical concentrations in fragrance formulations are low, often less than 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: Not explicitly listed as FEMA GRAS; usage in flavors is based on industry practice and safety assessments.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage is subject to general safety and labeling requirements.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific regulatory information; usage generally follows international safety standards.
• Latin America: Regulatory status varies; generally aligns with international practices but subject to local approvals.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl-2-thiazoline is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to low volatility and typical use concentrations. Overall, the risk profile is similar across food and fragrance applications, with safety supported by low exposure levels and historical use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl-2-thiazoline is valued for its ability to impart a strong, authentic roasted note, making it a staple in savory flavor formulations. It synergizes well with other Maillard reaction products and can enhance the complexity of flavor profiles. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used in applications where a subtle roasted note could enhance overall flavor perception.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl-2-thiazoline is well-established, particularly regarding its sensory characteristics and formation pathways. Industry practices are well-documented, though specific regulatory approvals may vary by region. Known data gaps include detailed toxicological studies and explicit regulatory listings, which are inferred from general safety assessments.

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 2026-08-31 10:36:50 GMT (p2)