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Product Name: | 2-Isobutylthiazole |
Synonyms: | THIAZYL 1% DPG;2-ISOBUTYLTHIAZOLE 99+%;isobutylthiazole,2-isobutylthiazole;2-Isobutylthiazole 97%;2-(2-methylpropyl)-Thiazo;2-(2-Methylpropyl)-1,3-thiazole;2-Isobutyl thiazole >=98.0%, Natural-identical;THIAZOLE, 2-ISOBUTYL |
CAS: | 18640-74-9 |
MF: | C7H11NS |
MW: | 141.23 |
EINECS: | 242-470-1 |
Product Categories: | Intermediates of Dyes and Pigments;Heterocyclic Compounds;thiazole Flavor;Alphabetical Listings;Flavors and Fragrances;I-L;Building Blocks;Heterocyclic Building Blocks;Thiazoles |
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 |
pka | 3.24±0.10(Predicted) |
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Definition | ChEBI: A 1,3-thiazole in which the hydrogen at position 2 has been replaced by an isobutyl group.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 |
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