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About This Item
經驗公式（希爾表示法）:
C7H11NS
CAS號碼:
分子量：:
141.23
FEMA號碼:
3134
EC號碼:
歐洲委員會號碼:
4143
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
15.013
NACRES:
NA.21
agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
暫時無法取得訂價和供貨情況
推薦產品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
化驗
≥99%
折射率
n20/D 1.495 (lit.)
bp
180 °C (lit.)
密度
0.995 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
green; vegetable; tomato
SMILES 字串
CC(C)Cc1nccs1
InChI
1S/C7H11NS/c1-6(2)5-7-8-3-4-9-7/h3-4,6H,5H2,1-2H3
InChI 密鑰
CMPVUVUNJQERIT-UHFFFAOYSA-N
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訊號詞
Warning
危險分類
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
136.4 °F - closed cup
閃點（°C）
58 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
The chemistry of fresh tomato flavor.
Yilmaz, E.
Turkish Journal of Agriculture and Forestry, 25(3), 149-155 (2001)
Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes
Alonso A, et al.
European Food Research and Technology, 230(2) (2009)
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)
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
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