2-ACETYLTHIAZOLE

CAS: 24295-03-2 ANTIOXIDANT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PROCESSING AID, SURFACE-FINISHING AGENT

2-Acetylthiazole is a chemically defined flavoring substance characterized by a nutty, popcorn-like aroma that is used to enhance flavor in food systems primarily through its aromatic properties and sensory impact. It has been evaluated by expert bodies for flavor use and incorporated in flavor ingredient inventories under FEMA number 3328 and JECFA number 1041, indicating no safety concern at current intake levels when used as a flavoring agent as per expert assessment reports.

What It Is

2-Acetylthiazole is an organic heterocyclic compound used in the flavor and fragrance arena, with a CAS registry number of 24295-03-2 and functional roles that include antioxidant, flavor enhancer, flavoring agent or adjuvant, processing aid, and surface-finishing agent. It is chemically characterized by a thiazole ring attached to an acetyl group, giving rise to its distinctive sensory profile described as nutty, popcorn-like, or cereal-like. The compound exists as a clear to pale-yellow liquid under typical conditions and is valued in food formulation for its ability to contribute roasted, baked, or toasted sensory notes. As a flavoring substance, it is catalogued in flavor ingredient inventories with identifiers such as FEMA 3328 and JECFA 1041, signifying its evaluation and classification for use in flavor applications. These identifiers reflect expert panel assessments that consider both chemical identity and safety parameters within the context of its intended use levels. The compound is also recognized in chemical databases that provide structural and physicochemical information relevant to its identification and specification in research and industry. In practice, 2-Acetylthiazole is not just a single-use flavoring chemical; it is part of a class of volatile aromatic substances used to modulate sensory perceptions in foods. Its functions extend beyond pure flavor contribution, as its inclusion in processed food systems can interact with other ingredients to shape aroma and taste complexity. Its use acknowledges both regulatory evaluations by expert committees and practical application needs in modern food formulation.

How It Is Made

The industrial manufacture of 2-Acetylthiazole typically involves organic synthesis pathways that build the thiazole heterocycle and incorporate an acetyl functional group. At a high level, this may involve condensation or acylation reactions where appropriate precursor molecules are combined under controlled conditions to yield the thiazole backbone with the desired acetyl substitution. Common reagents and catalysts are chosen to promote the formation of the heterocyclic ring while minimizing by-products, and the resulting chemical is purified to meet quality specifications for use in flavor applications. Once synthesized, the crude product undergoes further purification steps—such as distillation or chromatographic separation—to achieve a high level of purity suitable for use in food flavoring. This purification ensures that residual reagents, unreacted starting materials, and process impurities are removed to levels compliant with industry quality norms. Manufacturers usually provide technical data sheets and material safety data sheets outlining the specifics of the synthesized product, including assay content, physical properties, and safety characteristics. Because 2-Acetylthiazole is a volatile aromatic substance, controlling temperature and environmental exposure during production and processing is important to prevent degradation and loss of quality. The purified product is typically stored in sealed containers in a cool, dry environment to preserve its sensory and functional properties until it is incorporated into food flavor blends or other formulations.

Why It Is Used In Food

2-Acetylthiazole is utilized in food and beverage formulations primarily for its ability to contribute desirable sensory characteristics. Its aroma profile—often described as nutty, toasted, or reminiscent of popcorn and cereal-like notes—can enhance or modify the overall flavor perception of a product. Food formulators leverage such compounds to simulate or accentuate specific flavor profiles in products such as baked goods, snacks, and savory items. Beyond the sensory contribution, flavoring substances like 2-Acetylthiazole are used to achieve consistency in flavor across production batches and to support product differentiation in competitive markets. The compound’s compatibility with other flavor components allows it to be blended into complex flavor systems where a balance of aroma and taste attributes is required. Its volatile nature facilitates perception at low concentrations, making it effective in small quantities. This additive is not used for technological purposes such as preservation or nutritional modification; rather, its function is tied to enhancing consumer sensory experience. Its inclusion in flavor libraries and expert evaluations reflects its established use within defined flavor applications, where its impact on sensory quality is the primary driver for use in food systems.

Adi Example Calculation

To illustrate the concept of acceptable daily intake (ADI) in a general sense, consider that an ADI is typically expressed per body weight. For example, if a hypothetical ADI for a flavoring substance were 1 mg per kg body weight per day, a 70 kg adult could theoretically consume up to 70 mg of that substance daily over a lifetime without expected health risk. In the case of 2-Acetylthiazole, expert evaluations have determined that the levels at which this compound is used in food flavoring do not present a safety concern, meaning that typical dietary exposure is well below any threshold associated with toxic effects. This example is illustrative and not specific to 2-Acetylthiazole’s actual exposure or a regulator-approved numeric ADI, but it demonstrates how ADIs are applied to estimate safe lifetime exposure. Real-world use levels of flavoring agents like 2-Acetylthiazole are generally in the microgram range in finished products, leading to much lower daily intake than the illustrative example above. Hence, the existing expert evaluations consider both typical use patterns and sensory requirements in determining that no formal numeric ADI is necessary for this compound’s approved use as a flavoring agent.

Safety And Health Research

Expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and flavor expert panels like FEMA have evaluated 2-Acetylthiazole for safety as a flavoring substance. These evaluations consider toxicological data, exposure assessments based on typical use levels in foods, and structural considerations relevant to metabolic and toxicological pathways. In the case of 2-Acetylthiazole, JECFA’s evaluation summary indicates no safety concern at estimated levels of intake when used as a flavoring agent, based on expert assessment reports. Regulatory and scientific panels evaluate aspects such as metabolism, potential for genotoxicity, and chronic toxicity in the context of flavoring use levels. The absence of a defined health-based guidance value such as an acceptable daily intake (ADI) from JECFA or other bodies specifically for this compound reflects the outcome of these evaluations, which suggest that under typical use conditions the compound does not pose a safety concern. However, comprehensive toxicological data and exposure assessments are part of these expert evaluations that inform regulatory positions. Because flavoring agents are used at low levels relative to total dietary intake and their primary role is sensory modulation, safety evaluations focus on whether these use levels raise any toxicological concerns. In the case of 2-Acetylthiazole, available evaluations do not indicate specific hazard concerns at intended use levels, yet ongoing surveillance and updates to regulatory lists continue to inform its status as part of flavoring ingredient inventories.

Regulatory Status Worldwide

2-Acetylthiazole is listed with a FEMA (Flavor and Extract Manufacturers Association) GRAS designation, where it is identified by FEMA number 3328 and has been evaluated by expert panels for use as a flavoring substance. The FEMA GRAS status indicates that flavor industry experts have assessed its safety under conditions of intended use as a flavor ingredient, and this assessment has been communicated to food regulatory inventories. These expert evaluations include reference to JECFA (Joint FAO/WHO Expert Committee on Food Additives) number 1041 and indicate that there is no safety concern at current levels of intake when used as a flavouring agent, based on the Committee’s evaluation summary. In specific national regulatory systems, the compound may be included in flavoring inventories where chemically defined flavoring substances are permitted. For example, in the United States, the FEMA GRAS status supports its inclusion in flavoring use under the Substances Added to Food Inventory. In the European Union, flavoring substances are subject to evaluation under the Union list of flavorings and associated scientific opinions provided by EFSA (European Food Safety Authority), which evaluates groups of similar compounds under flavoring group evaluations. Regulatory frameworks may differ in how flavoring agents are authorized, but the underlying expert assessments contribute to the body of evidence supporting their use within defined use levels. Overall, the regulatory status of 2-Acetylthiazole reflects its recognition as a flavoring substance that has undergone expert safety evaluation, with no specific maximum permitted levels universally mandated but with use guided by sensory and technical considerations in line with regulatory expectations.

Taste And Functional Properties

2-Acetylthiazole is recognized for its distinctive sensory attributes, which include a nutty, roasted, and popcorn-like aroma. These attributes result from its specific chemical structure, where the combination of a thiazole ring and acetyl group contributes to odor characteristics desirable in certain food flavors. In sensory panels, this compound is noted for its ability to evoke toasted, savory notes that can complement or enhance bread, snack, and roasted profiles. Functionally, 2-Acetylthiazole is a volatile substance with a relatively low odor threshold, meaning that perceptible sensory effects can be achieved at low concentrations. This property makes it efficient in flavor applications where potency and specificity of aroma are important. Its behavior in solution and during thermal processing can influence how it interacts with other ingredients, and formulators consider factors such as temperature stability and solubility when incorporating it into complex flavor systems. While specific performance characteristics such as heat stability and pH sensitivity vary with formulation conditions, the general functional property of 2-Acetylthiazole is that of a modulator of aroma perception. It does not provide nutritional value or preservation, but it does contribute to the organoleptic quality of food products when used within recommended sensory and regulatory frameworks.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a health-based guidance value that expresses the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. For 2-Acetylthiazole, specific numeric ADI values from regulatory bodies are not established in primary regulatory documents, but expert evaluations by JECFA have concluded that there is no safety concern at current intake levels when used as a flavouring agent, indicating that typical dietary exposure from flavor use is well below levels of toxicological concern. The lack of a numeric ADI does not imply that any amount can be used without consideration; rather, it reflects that expert committees have assessed exposure at typical use levels and have not identified hazards that would necessitate setting a numerical threshold. In practical terms, this means that flavor formulators and regulatory agencies consider use levels that achieve desired sensory effects while remaining within established flavoring inventories and expert panel opinions. For consumer understanding, it is important to note that ADIs are conservative estimates based on available data and are intended to protect public health by providing a margin of safety below levels where adverse effects might occur.

Comparison With Similar Additives

2-Acetylthiazole can be compared with other heterocyclic flavoring agents that also contribute roasted, toasted, or nutty sensory notes, such as 2-acetylpyridine or 2-acetylfuran. While these compounds share functional similarities in adding depth and complexity to flavor profiles, they differ in chemical structure and sensory nuance. For instance, 2-acetylpyridine tends to deliver bread-like or baked notes, whereas 2-acetylthiazole is more associated with popcorn or cereal characteristics. Another comparison is with compounds like maltol, which provides sweet, caramel-like notes rather than roasted or toasted qualities. Such comparisons illustrate how structurally different flavoring agents deliver distinct sensory contributions that are selected based on desired product outcomes. The choice among these additives depends on the flavor target, compatibility with other ingredients, and sensory performance at low use levels. Evaluations by expert panels also consider factors such as metabolic pathways and exposure when grouping similar flavoring substances, which supports regulatory assessments of safety across related compounds rather than isolated evaluations.

Safety & Regulations

FDA

  • Notes: Use as a flavoring agent is supported by FEMA GRAS status but specific CFR listing not identified.

EFSA

  • Notes: EFSA evaluates groups of flavoring substances; no specific EU permitted additive listing with numeric ADI identified.

JECFA

  • Year: 2002
  • Notes: JECFA evaluation indicates no safety concern at current levels of intake when used as a flavouring agent based on expert assessment.

Sources

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