2-isobutyl-4-methyl thiazole
thiazole, 4-methyl-2-(2-methylpropyl)-

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  I0442 2-isobutyl-4-methylthiazole >96.0%(GC)
  SDS

CAS Number: 61323-24-8 3D/inchi ECHA EINECS - REACH Pre-Reg: 262-709-3 FDA UNII: Search Nikkaji Web: J45.632B MDL: MFCD00053138 XlogP3-AA: 3.00 (est) Molecular Weight: 155.26361000 Formula: C8 H13 N S NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: Register name to be changed to 2-Isobutyl-4-methylthiazole. Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search DG SANTE Food Flavourings: 15.115 2-isobutyl-4-methyl thiazole   Physical Properties: Appearance: colorless liquid to solid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 88.00 °C. @ 760.00 mm Hg Boiling Point: 203.00 to 206.00 °C. @ 760.00 mm Hg (est) Boiling Point: 189.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.313000 mmHg @ 25.00 °C. (est) Flash Point: 166.00 °F. TCC ( 74.44 °C. ) logP (o/w): 2.972 (est) Soluble in:   alcohol   water, slightly   water, 75.6 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Ambles Nature et Chimie 2-ISOBUTYL-4-METHYL THIAZOLE BOC Sciences For experimental / research use only. 2-isoButyl-4-methylthiazole 98.0% Jinan Enlighten Chemical Technology(Wutong Aroma ) 2-isoButyl-4-methyl thiazole Kosherk M&U International 2-isoBUTYL-4-METHYL THIAZOLE, Kosher Penta International 2-ISOBUTYL-4-METHYLTHIAZOLE Reincke & Fichtner 2-isoButyl-4-methyl Thiazole Sunaux International 2-isoButyl-4-methyl Thiazole TCI AMERICA For experimental / research use only. 2-isobutyl-4-methylthiazole >96.0%(GC) sds Tengzhou Xiang Yuan Aroma Chemicals 2-isoButyl-4-methyl Thiazole   Safety Information: Preferred SDS: View   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 2-isobutyl-4-methyl thiazole usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.011 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 160 (μg/person/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.40000 2.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.20000 1.00000 Edible ices, including sherbet and sorbet (03.0): 0.40000 2.00000 Processed fruit (04.1): 0.30000 1.50000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.40000 2.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.20000 1.00000 Bakery wares (07.0): 0.40000 2.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.40000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.40000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.20000 1.00000 Foodstuffs intended for particular nutritional uses (13.0): 0.40000 2.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.20000 1.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.40000 2.00000 Ready-to-eat savouries (15.0): 1.00000 5.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.20000 1.00000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30 View page or View pdf Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :574813 National Institute of Allergy and Infectious Diseases:Data 4-methyl-2-(2-methylpropyl)-1,3-thiazole Chemidplus:0061323248   References:   4-methyl-2-(2-methylpropyl)-1,3-thiazole NIST Chemistry WebBook: Search Inchi Pubchem (cid): 574813 Pubchem (sid): 135185994   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements HMDB (The Human Metabolome Database): Search Export Tariff Code: 2934.10.9000 ChemSpider: View   Potential Blenders and core components note None Found   Potential Uses: None Found   Occurrence (nature, food, other):note   not found in nature   Synonyms: 2-iso butyl-4-methylthiazole 4- methyl-2-(2-methyl propyl)-thiazole 4- methyl-2-(2-methylpropyl)-1,3-thiazole   thiazole, 4-methyl-2-(2-methylpropyl)-   Articles:   None found yet. 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Notes: None found