SOYUZSNAB Improves Conversion in Tomato Thiazole Precursor Synthesis by 20%

Researchers at SOYUZSNAB have isolated isovalerothioamide, a direct precursor used in the synthesis of tomato thiazole, and increased the conversion of the starting material by 20% compared with the company’s initial laboratory process.

Tomato thiazole, also known as 2-isobutylthiazole, is a volatile compound responsible for part of the characteristic aroma of fresh tomatoes. It produces green, leafy and fresh-tomato notes and is used in complex flavour systems for sauces, snacks, meat products, soups, seasonings, marinades and prepared foods.

Isovalerothioamide acts as an intermediate building block in the formation of the thiazole ring. According to SOYUZSNAB, its researchers confirmed the precursor’s presence in the reaction mixture and successfully isolated it as a separate intermediate product.

Isolating the compound allows it to be purified, standardised and introduced under more controlled conditions during subsequent stages of tomato thiazole synthesis.

As part of the optimisation process, the researchers also developed a method for separating unreacted nitrile from the reaction mixture and returning it to the production cycle. The company said this increased conversion by 20% relative to its original laboratory protocol while reducing raw-material losses and residual by-products.

The development could support local production of tomato thiazole and other sulphur- and nitrogen-containing aroma compounds. However, SOYUZSNAB has not disclosed the yield or purity of the isolated precursor, the scale of the trials, production costs or a timetable for commercial manufacturing.

The project remains at the laboratory-development stage. The company has not yet reported industrial production or food-product trials involving the finished tomato thiazole ingredient.