{"ymdb_id":"YMDB01581","created_at":"2011-08-31T03:24:49.000Z","updated_at":"2016-09-08T18:36:51.000Z","name":"2-Acetylthiazole","cas":null,"state":null,"melting_point":null,"description":"2-Acetylthiazole is a thiazole, a type of nitrogenous heterocycle compound. Thiazoles are found in different processed foods and are the products of the Maillard reaction, which involves an amino acid and a reducing sugar. Thiazoles are volatile compounds responsible for popcorn, roasted, and peanuts aromas. 2-Acetylthiazole is also reported to be responsible for a hazelnut aroma in white Burgundys. [PMID: 12358442]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"520108","cs_id":"453673","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"1-(1,3-thiazol-2-yl)ethan-1-one","traditional_iupac":"1-(1,3-thiazol-2-yl)ethanone","logp":"0.5672310023333332","pka":null,"alogps_solubility":"2.86e+00 g/l","alogps_logp":"0.51","alogps_logs":"-1.65","acceptor_count":"2","donor_count":"0","rotatable_bond_count":"1","polar_surface_area":"29.96","refractivity":"31.146400000000003","polarizability":"12.148938248643589","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"0.6195587179816731","pka_strongest_acidic":"13.81249777840626","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["1-(1,3-Thiazol-2-yl)ethanone","1-(thiazol-2-yl)ethan-1-one","2-acetylthiazol","Ethanone, 1-(2-thiazolyl)-","Ketone, methyl 2-thiazolyl","Thiazole, 2-acetyl"],"pathways":[],"growth_conditions":[],"references":[],"proteins":[]}