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2-Acetylthiazole · CAS 24295-03-2 · C5H5NOS. UNII 16IGS5268I. Boiling Point: 89.00 to 91.00 °C. @ 12.00 mm Hg; Boiling Point: 89-91 °C (12 mm Hg); Melting Point: 64.5 - 65.5 °C.
| CAS Registry Number | 24295-03-2 |
|---|---|
| PubChem CID | 520108 |
| Molecular formula | C5H5NOS |
| IUPAC name | 1-(1,3-thiazol-2-yl)ethanone |
| UNII (FDA) | 16IGS5268I |
| FEMA number | 3328 |
| JECFA number | 1041 |
| Molecular Weight | 127.17 |
|---|---|
| XLogP3 | 1 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 1 |
| Exact Mass | 127.00918496 |
| Monoisotopic Mass | 127.00918496 |
| Topological Polar Surface Area | 58.2 |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Boiling Point | 89.00 to 91.00 °C. @ 12.00 mm Hg |
|---|---|
| Boiling Point | 89-91 °C (12 mm Hg) |
| Melting Point | 64.5 - 65.5 °C |
| Density | 1.225-1.229 |
| Refractive Index | 1.543-1.550 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: ANTIOXIDANT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PROCESSING AID, SURFA Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Nut, Popcorn, Roast, Sulfur ANTIOXIDANT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PROCESSING AID, SURFACE-FINISHING AGENT |
|---|---|
| GHS notification summary | 9.7% (153 / 1570) |
| GHS notification summary | 9.7% (153 / 1570) |
|---|---|
| Reported hazard statements | H302 (90.1%) |
This chemical does not meet GHS hazard criteria for 9.7% (153 of 1570) of reports.
H302 (90.1%): Harmful if swallowed [Warning Acute toxicity, oral]
2-Acetylthiazole; 24295-03-2; 1-(1,3-Thiazol-2-yl)ethan-1-one; 1-(1,3-Thiazol-2-yl)ethanone; Ethanone, 1-(2-thiazolyl)-; Ketone, methyl 2-thiazolyl; 1-(Thiazol-2-yl)ethan-1-one; Methyl 2-thiazolyl ketone; 2-Thiazolyl methyl ketone; FEMA No. 3328; DTXSID0030162; 16IGS5268I; DTXCID8010162; RefChem:85013; 246-134-5; 1-thiazol-2-yl-ethanone
CAS 24295-03-2; molecular formula C5H5NOS; molecular weight — g/mol.
2-Acetylthiazole, 24295-03-2, 1-(1,3-Thiazol-2-yl)ethan-1-one, 1-(1,3-Thiazol-2-yl)ethanone, Ethanone, 1-(2-thiazolyl)-, Ketone, methyl 2-thiazolyl.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: ANTIOXIDANT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PROCESSING AID, SURFA; Flavoring Agents.
9.7% of GHS notifications report no hazard classification (153 of 1570).
Boiling Point: 89.00 to 91.00 °C. @ 12.00 mm Hg; Boiling Point: 89-91 °C (12 mm Hg); Melting Point: 64.5 - 65.5 °C; Density: 1.225-1.229.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.