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W313408

Sigma-Aldrich

2-异丁基噻唑

≥99%, FG

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About This Item

经验公式（希尔记法）:
C7H11NS
CAS号:
18640-74-9
分子量:
141.23
FEMA號碼:
3134
EC號碼:
242-470-1
歐洲委員會號碼:
4143
MDL號碼:
MFCD00005334
分類程式碼代碼:
12164502
PubChem物質ID:
24901480
Flavis號碼:
15.013
NACRES:
NA.21
agency:
follows IFRA guidelines
meets purity specifications of JECFA

生物源

synthetic

品質等級

400

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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應用

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.

象形圖

FlameExclamation mark
GHS02,GHS07

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBP1787
SHBN6667
SHBN0377
SHBL2234
MKCD2000

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Flavor chemistry of tomato volatiles.
Journal of Food Science, 35(5), 519-530 (1970)
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)
Flavor of tomato and tomato products.
Food Reviews International, 2(3), 309-351 (1986)
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)
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