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Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Boiling Point: | 220.00 to 221.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.158000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 200.00 °F. TCC ( 93.30 °C. ) (est)
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| logP (o/w): | 2.713 (est) |
| Soluble in: |
| | alcohol | | | water, 65.43 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: green |
| green pepper bell pepper |
| Odor Description:at 0.10 % in propylene glycol. green bell pepper |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 4- | butyl-5-methyl-1,3-thiazole | | 4- | butyl-5-methylthiazole | | | thiazole, 4-butyl-5-methyl- |
Articles:
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3D/inchi