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 containing both sulfur and nitrogen atoms within its five-membered ring. The presence of these functional groups contributes to its distinctive odor profile, which is often described as nutty or popcorn-like. The thiazole ring is crucial for its sensory characteristics, influencing both its volatility and its interaction with other flavor and fragrance components.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Tropical thiazole is characterized by its nutty, roasted, and popcorn-like aroma. It is known for its moderate intensity and good diffusion, making it a valuable impact note in flavor compositions. The compound's odor threshold is relatively low, allowing it to impart a noticeable effect even at minimal concentrations. Its sensory role is primarily as an impact note, providing depth and complexity to both flavor and fragrance formulations.

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 nuts and popcorn. Due to its synthetic formation, tropical thiazole is typically not classified under "natural flavor" or "natural fragrance" designations.

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

4. Use in Flavors

Tropical thiazole is used in a variety of flavor applications, particularly in savory and snack foods where its roasted and nutty notes can enhance the overall flavor profile. It is commonly used in flavor systems for popcorn, roasted nuts, and certain baked goods. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. The compound is stable under typical processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, tropical thiazole contributes to the gourmand and nutty fragrance families. It is often used as a trace realism note or modifier to add depth and complexity to fragrance compositions. Typical concentration ranges in fragrance products are from 0.01% to 0.1%, depending on the desired intensity and product type. Due to its moderate volatility, it primarily contributes to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

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

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; usage should be guided by general safety assessments and industry practices.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should consider IFRA guidelines for similar compounds.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with fragrance use potentially requiring more stringent safety assessments due to dermal exposure.

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 both flavors and fragrances. It synergizes well with other Maillard reaction products and can enhance the authenticity of savory profiles. Common pitfalls include overuse, which can lead to an overpowering or artificial note. It is often under-used in fragrance applications where its unique profile can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on tropical thiazole is well-established in terms of its sensory profile and formation pathways. However, regulatory and toxicological data are less comprehensive, requiring formulators to rely on industry-typical practices and safety assessments. Known data gaps include specific regulatory approvals and detailed toxicological studies.

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 2026-02-26 15:32:29 GMT (p2)