| 2-Isobutylthiazole Basic information |
| Product Name: | 2-Isobutylthiazole |
| Synonyms: | THIAZOLE, 2-ISOBUTYL;''TOMATO LEAF'' THIAZOLE;2-(2-methylpropyl)-thiazol;Thiazole, 2-(2-methylpropyl)-;FEMA NUMBER 3134;FEMA 3134;2-(2-Methylpropyl)-thiazole;2-ISOBUTYL-1,3-THIAZOLE |
| CAS: | 18640-74-9 |
| MF: | C7H11NS |
| MW: | 141.23 |
| EINECS: | 242-470-1 |
| Product Categories: | Alphabetical Listings;Flavors and Fragrances;I-L;Building Blocks;Heterocyclic Building Blocks;Thiazoles;Intermediates of Dyes and Pigments;Heterocyclic Compounds;thiazole Flavor |
| Mol File: | 18640-74-9.mol |
| 2-Isobutylthiazole Chemical Properties |
| Boiling point | 180 °C (lit.) |
| density | 0.995 g/mL at 25 °C (lit.) |
| refractive index | n |
| FEMA | 3134 | 2-ISOBUTYLTHIAZOLE |
| Fp | 136 °F |
| storage temp. | Inert atmosphere,Room Temperature |
| pka | 3.24±0.10(Predicted) |
| form | clear liquid |
| color | Light orange to Yellow to Green |
| Specific Gravity | 0.995 |
| Odor | tomato (leaf) odor |
| JECFA Number | 1034 |
| BRN | 507823 |
| CAS DataBase Reference | 18640-74-9(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-Isobutylthiazole(18640-74-9) |
| EPA Substance Registry System | Thiazole, 2-(2-methylpropyl)- (18640-74-9) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36-37/39 |
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 3 |
| RTECS | XJ5103412 |
| Hazard Note | Irritant |
| TSCA | Yes |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29341000 |
| MSDS Information |
| Provider | Language |
|---|---|
| 2-(2-Methylpropyl)-thiazole | English |
| ACROS | English |
| SigmaAldrich | English |
| ALFA | English |
| 2-Isobutylthiazole Usage And Synthesis |
| Description | 2-Isobutylthiazole has an odor of tomato leaves. Synthesized via cyclization of aliphatic amides with a,p-dibromo ether. |
| Chemical Properties | 2-Isobutylthiazole has a tomato leaf odor. |
| Chemical Properties | Colorless to light yellow liqui |
| Occurrence | Reportedly identified as the odorous component of tomatoes and in processed tomatoes. |
| Preparation | By cyclization of aliphatic amides with α,β-dibromo ether. |
| Definition | ChEBI: A 1,3-thiazole in which the hydrogen at position 2 has been replaced by an isobutyl group. A food flavour component with a green note that adds the characteristics of ripe tomatoes. Used in blackcurrent, papaya, melon, raspberry, and roast beef flavours, i also enhances the flavour of fresh lime. |
| Aroma threshold values | Detection: 3.5 ppb |
| 2-Isobutylthiazole Preparation Products And Raw materials |
| Raw materials | Chloroacetaldehyde |
Please leave a message for us or use the following ways to contact us, we will reply to you as soon as possible, and provide you with the most sincere service, thank you.
日本语
한국어
Français
Deutsch
España
Türkiye