| Identification | More | [Name]
2-Isobutylthiazole | [CAS]
18640-74-9 | [Synonyms]
2-(2-Methylpropyl)-thiazole
2-ISOBUTYL-1,3-THIAZOLE
2-ISOBUTYLTHIAZOLE
FEMA 3134
FEMA NUMBER 3134
THIAZOLE, 2-ISOBUTYL
''TOMATO LEAF'' THIAZOLE
2-(2-methylpropyl)-thiazol
Thiazole, 2-(2-methylpropyl)-
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 | [EINECS(EC#)]
242-470-1 | [Molecular Formula]
C7H11NS | [MDL Number]
MFCD00005334 | [Molecular Weight]
141.23 | [MOL File]
18640-74-9.mol |
| Chemical Properties | Back Directory | [Appearance]
Colorless to light yellow liqui | [Boiling point ]
180 °C (lit.) | [density ]
0.995 g/mL at 25 °C(lit.)
| [FEMA ]
3134 | [refractive index ]
n20/D 1.495(lit.)
| [Fp ]
136 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [solubility ]
Chloroform (Sparingly), Methanol (Slightly) | [form ]
clear liquid | [pka]
3.24±0.10(Predicted) | [color ]
Light orange to Yellow to Green | [Specific Gravity]
0.995 | [Odor]
tomato (leaf) odor | [biological source]
synthetic | [Odor Type]
green | [Detection Methods]
GC,NMR | [JECFA Number]
1034 | [BRN ]
507823 | [LogP]
2.51 | [CAS DataBase Reference]
18640-74-9(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Isobutylthiazole(18640-74-9) | [EPA Substance Registry System]
18640-74-9(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S37/39:Wear suitable gloves and eye/face protection . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
XJ5103412 | [Hazard Note ]
Irritant | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29341000 |
| Hazard Information | Back Directory | [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. | [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ChEBI: A 1,3-thiazole in which the hydrogen at position 2 has been replaced by an isobutyl group.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. | [Preparation]
By cyclization of aliphatic amides with α,β-dibromo ether. | [Aroma threshold values]
Detection: 3.5 ppb |
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