2-Acetylthiazole in Nut, Meat, Brown and Other Flavors

2-Acetylthiazole at around 10 ppm, adds a subtle note to black tea flavors.
2-Acetylthiazole at around 10 ppm, adds a subtle note to black tea flavors.

The addition of acetyl groups always has a quite dramatic effect on heterocyclic chemicals. This is especially true for 2-acetylthiazole (FEMA# 3328, CAS# 24295-03-2). The straightforward “roasted” thiazole character acquires powerful popcorn and peanut aspect that excels in nut, savory and many associated flavor categories. 2-Acetylthiazole works particularly well in popcorn-oriented flavors when it is used in combinations with 5,7-dihydro-2-methylthieno(3,4-D)pyrimidine (FEMA# 3338, CAS# 36267-71-7).

Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.

Nut Flavors

Almond: Only modest levels of addition, around 20 ppm, have a dramatic effect in toasted almond flavors. This ingredient adds distinct freshness to the roasted notes.

Hazelnut: Hazelnut flavors can benefit from levels of 2-acetylthiazole up to 50 ppm, adding impact and roasted notes.

Peanut: A good starting level of addition in peanut flavors is 100 ppm, contributing to a realistic profile. Higher levels are also effective, depending on preference.

Pistachio: Here again, this ingredient adds realism and freshly roasted notes. An effective level of addition is 30 ppm.

Walnut: This ingredient is not essential in walnut flavors, but 10 ppm of 2-acetylthiazole has a subtly attractive effect.

For the full article, please check out the Perfumer & Flavorist+ August 2021 issue.

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