ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Oxygen-containing heterocyclic compounds Thiazole, thiophene, and pyridine 2-Isobutylthiazole

2-Isobutylthiazole

2-Isobutylthiazole Basic information
Product Name:2-Isobutylthiazole
Synonyms:2-(2-methylpropyl)-thiazol;Thiazole, 2-(2-methylpropyl)-;FEMA NUMBER 3134;FEMA 3134;2-(2-Methylpropyl)-thiazole;2-ISOBUTYL-1,3-THIAZOLE;2-ISOBUTYLTHIAZOLE;THIAZYL 1% DPG
CAS:18640-74-9
MF:C7H11NS
MW:141.23
EINECS:242-470-1
Product Categories:Alphabetical Listings;Flavors and Fragrances;I-L;Building Blocks;Heterocyclic Building Blocks;Thiazoles;Heterocyclic Compounds;thiazole Flavor;Intermediates of Dyes and Pigments
Mol File:18640-74-9.mol
2-Isobutylthiazole Structure
2-Isobutylthiazole Chemical Properties
Boiling point 180 °C (lit.)
density 0.995 g/mL at 25 °C (lit.)
FEMA 3134 | 2-ISOBUTYLTHIAZOLE
refractive index n20/D 1.495(lit.)
Fp 136 °F
storage temp. Inert atmosphere,Room Temperature
solubility Chloroform (Sparingly), Methanol (Slightly)
pka3.24±0.10(Predicted)
form clear liquid
color Light orange to Yellow to Green
Specific Gravity0.995
Odortomato (leaf) odor
Odor Typegreen
JECFA Number1034
BRN 507823
LogP2.51
CAS DataBase Reference18640-74-9(CAS DataBase Reference)
NIST Chemistry Reference2-Isobutylthiazole(18640-74-9)
EPA Substance Registry SystemThiazole, 2-(2-methylpropyl)- (18640-74-9)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 26-36-37/39
RIDADR UN 1993 3/PG 3
WGK Germany 3
RTECS XJ5103412
Hazard Note Irritant
TSCA Yes
HazardClass 3
PackingGroup III
HS Code 29341000
MSDS Information
ProviderLanguage
2-(2-Methylpropyl)-thiazole English
SigmaAldrich English
ACROS English
ALFA English
2-Isobutylthiazole Usage And Synthesis
Description2-Isobutylthiazole has an odor of tomato leaves. Synthesized via cyclization of aliphatic amides with a,p-dibromo ether.
Chemical PropertiesColorless to light yellow liqui
Chemical Properties2-Isobutylthiazole has a tomato leaf odor.
OccurrenceReportedly identified as the odorous component of tomatoes and in processed tomatoes.
DefinitionChEBI: A 1,3-thiazole in which the hydrogen at position 2 has been replaced by an isobutyl group. A food flavour component with a green note that adds the characteristics of ripe tomatoes. Used in blackcurrent, papaya, melon, raspberry, and roast beef flavours, i also enhances the flavour of fresh lime.
PreparationBy cyclization of aliphatic amides with α,β-dibromo ether.
Aroma threshold valuesDetection: 3.5 ppb
2-Isobutylthiazole Preparation Products And Raw materials
Raw materialsChloroacetaldehyde
3-CYCLOHEXENE-1-CARBOXYLIC ACID, 6-(2-BENZOTHIAZOLYL)- 2,2',2'',2'''-(1,2-Ethanediylidene)tetrakisbenzothiazole ISOBUTYLTRICHLOROSILANE (4-CHLOROPHENYL)[4-PHENYL-5-(4-PYRIDIN-3-YL-1,3-THIAZOL-2-YL)-4,5-DIHYDRO-1H-PYRROL-3-YL]METHANONE 4-IMINO-2-MERCAPTO-5-(4-METHYL-1,3-THIAZOL-2-YL)-3-AZASPIRO[5.5]UNDEC-1-ENE-1-CARBONITRILE ETHYL 4-CYANO-3-PHENYL-2-(5-PHENYL-1,3-THIAZOL-2-YL)-3,4-DIHYDRO-2H-PYRROLE-4-CARBOXYLATE 2-(2-METHYLPROPANOYL)THIAZOLE Ravuconazole 2-ISOBUTYLTHIAZOLE 2-(2,2-DIMETHYLPROPANOYL)THIAZOLE 2-Isobutyl-4-methylthiazole 5-Methyl-2-isobutylthiazole 3-(4-CHLOROBENZYL)-4-(5-CHLORO-1,3-THIAZOL-2-YL)-2-BUTANONE siomycin 4,5-dihydro-2-isobutylthiazole RARECHEM AL BS 0345 (4-CHLOROPHENYL)(4-(4-METHOXYPHENYL)-5-(4-(4-NITROPHENYL)THIAZOL-2-YL)-4,5-DIHYDRO-1H-PYRROL-3-YL)METHANONE 4-IMINO-2-MERCAPTO-5-(4-PHENYL-1,3-THIAZOL-2-YL)-3-AZASPIRO[5.5]UNDEC-1-ENE-1-CARBONITRILE
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