FlavScents AInsights Entry: 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 meaty. The thiazole ring is a common motif in flavor chemistry, contributing to the savory and umami notes in various applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Tropical thiazole is known for its potent and distinctive sensory characteristics. It exhibits a nutty, meaty aroma with a hint of roasted or toasted notes. The intensity of its odor is moderate to strong, making it a significant impact compound in flavor formulations. While specific taste and odor thresholds are not well-documented, its sensory role is typically as an impact note, providing depth and complexity to savory flavors.

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 of foods. This reaction is responsible for the development of complex flavors and aromas in cooked meats and roasted foods, making thiazoles important contributors to the flavor profile of these products. Its formation through such pathways aligns with its use in "natural flavor" designations when derived from natural processes.

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

4. Use in Flavors

Tropical thiazole is primarily used in savory flavor applications, including meat, poultry, and roasted nut flavors. It serves as an impact compound, enhancing the umami and savory notes in these products. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and complexity. It is relatively stable under heat and neutral pH conditions but may degrade under highly acidic or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, tropical thiazole is used to impart a warm, nutty, and slightly roasted aroma. It is often employed in gourmand and oriental fragrance families, where it acts as a modifier or trace realism note. Typical concentration ranges in fragrance formulations are from trace amounts up to 0.5%, depending on the desired effect. Its volatility allows it to contribute primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage may fall under general flavoring substance regulations.
• United Kingdom: Follows EU regulations post-Brexit with potential for future divergence.
• Asia: Limited specific data; usage likely subject to general flavor and fragrance regulations.
• Latin America: Specific regulatory data not found; general safety and usage guidelines apply.

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 low risk at typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally regarded as safe, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed through standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Tropical thiazole is valued for its ability to enhance savory and umami notes in flavor formulations. It synergizes well with other Maillard reaction products and can be used to add depth to meat and roasted nut flavors. Formulators should be cautious of its potent aroma, which can easily dominate a blend if overused. It is often under-utilized in fragrance applications, where it can add unique warmth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on tropical thiazole is well-established in terms of its chemical identity and sensory profile. However, specific regulatory approvals and detailed toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety evaluations.

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 2026-08-20 20:28:14 GMT (p2)