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.
