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Key Documents

W313408

Sigma-Aldrich

2-Isobutylthiazole

≥99%, FG

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About This Item

Empirical Formula (Hill Notation):
C7H11NS
CAS Number:
Molecular Weight:
141.23
FEMA Number:
3134
EC Number:
Council of Europe no.:
4143
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
15.013
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

Assay

≥99%

refractive index

n20/D 1.495 (lit.)

bp

180 °C (lit.)

density

0.995 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

green; vegetable; tomato

SMILES string

CC(C)Cc1nccs1

InChI

1S/C7H11NS/c1-6(2)5-7-8-3-4-9-7/h3-4,6H,5H2,1-2H3

InChI key

CMPVUVUNJQERIT-UHFFFAOYSA-N

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Application

2-Isobutylthiazole is a volatile organic component found in fresh tomatoes. It is used as a flavoring agent in food industries because of its characteristics odor of ripe tomatoes.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

136.4 °F - closed cup

Flash Point(C)

58 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes
Alonso A, et al.
European Food Research and Technology, 230(2) (2009)
The chemistry of fresh tomato flavor.
Yilmaz, E.
Turkish Journal of Agriculture and Forestry, 25(3), 149-155 (2001)
B V Burger et al.
Zeitschrift fur Naturforschung. C, Journal of biosciences, 43(9-10), 731-736 (1988-09-01)
2-Isobutyl-1,3-thiazole and its 4,5-dihydro derivative were identified in the preorbital gland secretions of the grey duiker, Sylvicapra grimmia, and the red duiker, Cephalophus natalensis, but are absent from the preorbital secretion of the blue duiker, C. monticola. These two compounds
Flavor chemistry of tomato volatiles.
Journal of Food Science, 35(5), 519-530 (1970)
Flavor of tomato and tomato products.
Food Reviews International, 2(3), 309-351 (1986)

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