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Merck
CN

W313408

Sigma-Aldrich

2-异丁基噻唑

≥99%, FG

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经验公式(希尔记法):
C7H11NS
CAS号:
分子量:
141.23
FEMA编号:
3134
EC 号:
欧洲委员会编号:
4143
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
15.013
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

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

检测方案

≥99%

折射率

n20/D 1.495 (lit.)

bp

180 °C (lit.)

密度

0.995 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

green; vegetable; tomato

SMILES字符串

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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应用

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.

象形图

FlameExclamation mark

警示用语:

Warning

危险分类

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

靶器官

Respiratory system

WGK

WGK 3

闪点(°F)

136.4 °F

闪点(°C)

58 °C

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

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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 of tomato and tomato products.
Food Reviews International, 2(3), 309-351 (1986)
The chemistry of fresh tomato flavor.
Yilmaz, E.
Turkish Journal of Agriculture and Forestry, 25(3), 149-155 (2001)
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
Flavor chemistry of tomato volatiles.
Journal of Food Science, 35(5), 519-530 (1970)

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