2-isobutyl thiazole
2-isobutylthiazole
Identification
| Name | 2-isobutyl thiazole |
| IUPAC | 2-(2-methylpropyl)-1,3-thiazole |
| CAS Number | 18640-74-9 |
| EINECS | 242-470-1 |
| FDA UNII | 7N03TDY75D |
| Molecular Formula | C7 H11 N S |
| Molecular Weight | 141.23667000 |
| MDL Number | MFCD00005334 |
| Nikkaji Number | J45.613F |
| CoE Number | 11618 |
Regulatory
| JECFA Food Flavoring | 1034 2-isobutylthiazole |
| DG SANTE Food Flavourings | 15.013 2-isobutylthiazole |
| FEMA Number | 3134 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.99500 to 0.99530 @ 25.00 °C., 1.00000 to 1.00400 @ 20.00 °C. |
| Pounds per Gallon - (est). | 8.279 to 8.282 |
| Pounds per Gallon - est. | 8.331 to 8.364 |
| Refractive Index | 1.49400 to 1.49800 @ 20.00 °C., 1.49000 to 1.49900 @ 20.00 °C. |
| Boiling Point | 174.00 to 180.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 1.091000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.8 ( Air = 1 ) |
| Flash Point | 135.00 °F. TCC ( 57.22 °C. ) |
| logP (o/w) | 1.715 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | stable in most media |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | > 1 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in dipropylene glycol. Green, vegetable, musty with a waxy nuance Green tomato leaf Green, tomato, earthy, vegetable, metallic. Extremely powerful Powerful, fresh, natural, tomato, earthy
|
| Odor sample from | R C Treatt and Co Ltd |
| Taste Description |
at 2.00 ppm. Green tomato
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 2-isobutyl thiazole usage levels up to | 0.0800 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.40 (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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