FlavScents AInsights Entry for Tropical Thiazole (CAS: 15679-13-7)

1. Identity & Chemical Information

• Common Name(s): Tropical Thiazole
• IUPAC Name: 1,3-Thiazole
• CAS Number: 15679-13-7
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C3H3NS
• Molecular Weight: 85.13 g/mol

Tropical thiazole is a heterocyclic compound characterized by a five-membered ring containing both sulfur and nitrogen atoms. The presence of these heteroatoms contributes to its distinctive odor profile, which is often described as nutty or roasted, making it relevant in flavor applications. The thiazole ring is a common motif in many flavor and fragrance compounds, contributing to their sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Tropical thiazole is known for its potent and distinctive odor, often described as nutty, roasted, or popcorn-like. It has a strong character and high intensity, making it an impactful note in flavor formulations. The compound is typically used to impart a roasted or savory note, enhancing the overall complexity of the flavor profile. While specific taste and odor thresholds are not well-documented, its strong sensory impact suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Tropical thiazole is not commonly found in nature but can be 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, such as roasted coffee and baked bread. The compound's formation through this reaction aligns with its use in creating "natural flavor" profiles in food products.

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

4. Use in Flavors

Tropical thiazole is primarily used in savory flavor applications, such as in roasted, nutty, or popcorn-like profiles. It serves as an impact note, providing depth and authenticity to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor matrix. It is stable under typical processing conditions, including moderate heat and neutral pH, but may degrade under extreme conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, tropical thiazole is used to impart a warm, nutty aroma, often as a trace realism or modifier note. It is suitable for use in gourmand and oriental fragrance families, where it contributes to the richness and complexity of the scent. Typical concentration ranges are low, often below 0.1%, due to its potent aroma. Its volatility allows it to function as a middle note, providing a bridge between top and base notes in a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavoring regulations is advised.
• Latin America: No specific data; adherence to regional flavoring standards is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Tropical thiazole's safety profile is primarily evaluated through its use in flavor and fragrance applications. Oral exposure through flavor use is considered safe at typical use levels, although specific ADI or MSDI values are not available. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility and typical use concentrations. Overall, the risk profile is similar across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Tropical thiazole is valued for its ability to impart a roasted, nutty character to flavor and fragrance formulations. It synergizes well with other Maillard reaction products and can enhance the authenticity of savory profiles. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in complex flavor systems where its impact can be masked by other strong notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on tropical thiazole is well-established in terms of its sensory characteristics and formation pathways. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety standards. Known data gaps include precise usage thresholds and comprehensive regulatory listings.

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 2026-04-21 12:56:29 GMT (p2)