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About This Item
Empirical Formula (Hill Notation):
C7H11NS
CAS Number:
Molecular Weight:
141.23
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Recommended Products
Assay
99%
form
liquid
refractive index
n20/D 1.495 (lit.)
bp
180 °C (lit.)
density
0.995 g/mL at 25 °C (lit.)
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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Signal Word
Warning
Hazard Statements
Precautionary 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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DyBOBS: a dynamic biomimetic assay for odorant-binding to odor-binding protein.
Yabuki M, et al.
Chemosensory Perception, 3(2), 108-117 (2010)
K F Christiansen et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 17(2), 143-154 (2011-03-26)
A tomato flavor enhancer, 2-isobutylthiazole (IBT), was added (5 mg/kg) to dressings emulsified with either a whey protein concentrate-80 (WPC-80), a WPC-80 hydrolysate or β-lactoglobulin at high pressure (70 MPa) at either 20 or 75 °C. The short (2-4 min)
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
Yair Bezman et al.
Journal of agricultural and food chemistry, 51(3), 722-726 (2003-01-23)
Significant tomato matrix effects on the volatility of certain fresh tomato odorants were found. The concentrations of odorants such as (E,E)-2,4-decadienal, beta-damascenone, and beta-ionone, in crushed fresh tomato fruit obtained by solid-phase microextraction (SPME), resulting from a tomato matrix calibration
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