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W313408

Sigma-Aldrich

2-Isobutylthiazole

≥99%, FG

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About This Item

Empirical Formula (Hill Notation):
C7H11NS
CAS Number:
18640-74-9
Molecular Weight:
141.23
FEMA Number:
3134
EC Number:
242-470-1
Council of Europe no.:
4143
MDL number:
MFCD00005334
UNSPSC Code:
12164502
PubChem Substance ID:
24901480
Flavis number:
15.013
NACRES:
NA.21
organoleptic:
green; vegetable; tomato
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
food allergen:
no known allergens

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

assay

≥99%

refractive index

n20/D 1.495 (lit.)

bp

180 °C (lit.)

density

0.995 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; vegetable; tomato

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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Application

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.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

136.4 °F - closed cup

flash_point_c

58 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (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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