2-acetyl thiazole

FEMA	3328
CAS	24295-03-2
EINECS	246-134-5
JECFA Food Flavoring	1041
CoE Number	11726
Organoleptic Notes	1. Odor Type: popcorn Odor Strength:very high ,recommend smelling in a 0.10 % solution or less Substantivity:16 hour(s) at 100.00 % nutty popcorn peanut roasted peanut hazelnut Odor Description:at 0.10 % in dipropylene glycol. nutty popcorn roasted peanuts hazelnutLuebke, William tgsc, (1989) Odor sample from: Bedoukian Research, Inc. toasted corn chip popcorn raw nutty bready Odor Description:Toasted corn chip, popcorn with a raw nutty and bready nuanceMosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor	popcorn nutty, popcorn, peanut, roasted, hazelnut, toasted, corn, chip, raw, bready
Flavor	corn chip corn, chip, musty,
Material Notes	Important flavour component; antioxidant. Present in asparagus, kohlrabi, cooked potatoes, roast turkey, raw chicken, cooked beef, pork liver, beer, whisky, heated beans, various mushrooms, rice bran and maize

No suppliers are currently related to this material.

Become a FlavScents Supplier