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29926-41-8 | 1-(4,5-Dihydrothiazol-2-yl)ethanone
CAS No: 29926-41-8 Catalog No: AG003GAU MDL No:MFCD00209496
Product Description
Catalog Number:
AG003GAU
Chemical Name:
1-(4,5-Dihydrothiazol-2-yl)ethanone
CAS Number:
29926-41-8
Molecular Formula:
C5H7NOS
Molecular Weight:
129.1802
MDL Number:
MFCD00209496
IUPAC Name:
1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
InChI:
InChI=1S/C5H7NOS/c1-4(7)5-6-2-3-8-5/h2-3H2,1H3
InChI Key:
FZOZFDAMVVEZSJ-UHFFFAOYSA-N
SMILES:
CC(=O)C1=NCCS1
UNII:
TI3K1Q5Y1T
FEMA Number:
3817
Properties
Complexity:
141
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
129.025g/mol
Formal Charge:
0
Heavy Atom Count:
8
Hydrogen Bond Acceptor Count:
3
Hydrogen Bond Donor Count:
0
Isotope Atom Count:
0
Molecular Weight:
129.177g/mol
Monoisotopic Mass:
129.025g/mol
Rotatable Bond Count:
1
Topological Polar Surface Area:
54.7A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
0.2
Literature
| Title | Journal |
|---|---|
| Molecular gastronomy: a new emerging scientific discipline. | Chemical reviews 20100414 |
| RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.). | BMC plant biology 20080101 |
| Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. | Journal of agricultural and food chemistry 20070418 |
| Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. | Journal of agricultural and food chemistry 20070307 |
| Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. | Chemical reviews 20060601 |
| Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. | Journal of agricultural and food chemistry 20050126 |
| Method for determining nitrogenous heterocycle compounds in wine. | Journal of agricultural and food chemistry 20021009 |
| Identification of potent odorants in different green tea varieties using flavor dilution technique. | Journal of agricultural and food chemistry 20020925 |
| Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid). | Journal of agricultural and food chemistry 20020911 |
| Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches. | Journal of agricultural and food chemistry 20020410 |
| Aroma-active components of nonfat dry milk. | Journal of agricultural and food chemistry 20010601 |
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