所有图片(1)
About This Item
经验公式(希尔记法):
C7H11NS
CAS号:
分子量:
141.23
FEMA编号:
3134
EC 号:
欧洲委员会编号:
4143
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
15.013
NACRES:
NA.21
性状检查:
green; vegetable; tomato
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
≥99%
折射率
n20/D 1.495 (lit.)
沸点
180 °C (lit.)
密度
0.995 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
green; vegetable; tomato
SMILES字符串
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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应用
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.
警示用语:
Warning
危险分类
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
136.4 °F - closed cup
闪点(°C)
58 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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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