2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation pathway of 2-acetylthiazole has not been clearly elucidated. Here, a model reaction of d-glucose and l-cysteine was constructed to investigate the formation pathway of 2-acetylthiazole. l-Cysteine, d-glucose and the corresponding intermediates, namely, dicarbonyl compounds (DCs), were involved in the formation of 2-acetylthiazole and detected by high-performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS), high-performance ion chromatography (HPIC) and HPLC, respectively. The carbon module labeling (CAMOLA) technique revealed that the C-4 and C-5 of 2-acetylthiazole were derived from the carbons of glucose. The potential of glyoxal, which is degraded by glucose, to form 2-acetylthiazole was revealed for the first time. A novel route to form 2-acetylthiazole by the reaction of glyoxal and methylglyoxal produced by d-glucose with H₂S and NH₃ produced by l-cysteine was proposed.

2-乙酰噻唑具有坚果味，谷类和爆米花样的香气，气味阈值低，这种化合物已在某些加工食品中被鉴定出来，而2-乙酰基噻唑的形成途径尚不清楚。在此，构建了d-葡萄糖和l-半胱氨酸的模型反应以研究2-乙酰基噻唑的形成途径。升半胱氨酸，d-葡萄糖和相应的中间体，即二羰基化合物（DCs）参与了2-乙酰基噻唑的形成，并通过高效液相色谱-串联质谱（HPLC-MS / MS），高效离子色谱法（ HPIC）和HPLC。碳模块标记（CAMOLA）技术表明2-乙酰基噻唑的C-4和C-5来源于葡萄糖的碳。首次揭示了被葡萄糖降解的乙二醛形成2-乙酰基噻唑的潜力。提出了由d-葡萄糖产生的乙二醛和甲基乙二醛与l-半胱氨酸产生的H ₂ S和NH ₃反应形成2-乙酰基噻唑的新途径。