2-(1-甲基丙基)噻唑

Name: 2-(1-甲基丙基)噻唑
Brand: 济南圣和化工有限公司

CAS 18277-27-5C7H11NSMW 141.24

本页收录 2-(1-甲基丙基)噻唑，CAS 登记号为 18277-27-5，分子式 C7H11NS，分子量 141.24，归类于有机化学品。作为主营产品之一，济南圣和化工有限公司可提供从公斤级到吨级的稳定供货，随货附 COA 与质检资料。

产品概览

CAS号	18277-27-5
分子式	C7H11NS
分子量	141.24
沸点	173-174 °C
LogP	2.5
纯度	按批次COA提供(不公开发布)
包装	按订单/批次确认(不公开发布)
应用领域	有机化学品
类别	有机化学品

应用领域

有机化学品

2-(1-甲基丙基)噻唑主要应用于有机化学品。具体使用工况下的添加量与规格要求，欢迎与技术团队沟通确认。

包装与储存

包装规格按订单/批次确认(不公开发布)

纯度规格按批次COA提供(不公开发布)

储存条件密封、阴凉干燥处保存

运输常规化工运输

样品可协商提供

交期现货/按订单安排

采购提示：本产品按按订单/批次确认(不公开发布)起订发货，收到货物后请先核对包装完好性再行入库。储存条件为阴凉干燥、密封保存；如需 MSDS 或运输说明，可在询价时一并索取。

质量与文件

每批产品随货提供 COA（分析证书）；可按需提供 MSDS/技术数据表及第三方检测报告。纯度与包装以批次 COA 及订单确认为准。

关于供应商

作为化工原料供应服务商，济南圣和化工有限公司长期服务于化工贸易、食品添加、医药中间体、日化原料等行业的采购需求。除 2-(1-甲基丙基)噻唑外，您还可以在站内按 CAS 号或产品分类检索更多品类，获取规格与报价。

常见问题

2-(1-甲基丙基)噻唑的 CAS 号是多少？

2-(1-甲基丙基)噻唑的 CAS 号为 18277-27-5。

该产品的纯度和包装规格是什么？

常规纯度规格为按批次COA提供(不公开发布)，包装为按订单/批次确认(不公开发布)，随货提供 COA。

2-(1-甲基丙基)噻唑有什么用途？

主要应用于有机化学品。

如何购买或获取报价？

请发送邮件至 info@591daili.com 或通过 WhatsApp 联系，注明产品名称、CAS 号与需求数量，一个工作日内回复报价。供应商：济南圣和化工有限公司。

PubChem 公开数据

Description

2-(1-Methylpropyl)thiazole · CAS 18277-27-5 · C7H11NS. UNII 55W190Y3Q7. Boiling Point: 173-174 °C; Density: 0.998-1.003; Refractive Index: 1.496-1.502.

Identification

CAS Registry Number	18277-27-5
PubChem CID	519539
Molecular formula	C7H11NS
IUPAC name	2-butan-2-yl-1,3-thiazole
UNII (FDA)	55W190Y3Q7
FEMA number	3372
JECFA number	1033

Computed Descriptors

Molecular Weight	141.24
XLogP3	2.5
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	2
Exact Mass	141.06122053
Monoisotopic Mass	141.06122053
Topological Polar Surface Area	41.1
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	173-174 °C
Density	0.998-1.003
Refractive Index	1.496-1.502

Physical description & handling notes

Colourless liquid; raw, green, herbaceous odour
Slightly soluble water; Soluble in fats
Miscible at room temperature (in ethanol)

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Green No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.7% (1 / 136)

GHS Hazard Classification

GHS notification summary	0.7% (1 / 136)
Reported hazard statements	H226 (39.7%), H315 (96.3%), H319 (96.3%), H335 (96.3%)

This chemical does not meet GHS hazard criteria for 0.7% (1 of 136) of reports.

H226 (39.7%): Flammable liquid and vapor [Warning Flammable liquids]

Documented Uses

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index

Synonyms

18277-27-5; 2-sec-Butylthiazole; 2-(1-Methylpropyl)thiazole; Thiazole, 2-(1-methylpropyl)-; 2-butan-2-yl-1,3-thiazole; 2-(butan-2-yl)-1,3-thiazole; Thiazole, 2-sec-butyl-; FEMA No. 3372; UNII-55W190Y3Q7; EINECS 242-154-3; 55W190Y3Q7; AI3-35568; DTXSID60864822; 2-(1-METHYLPROPYL)THIAZOLE [FHFI]; RefChem:83835; DTXCID40813297

Frequently Asked Questions

What are the CAS number and molecular formula of 2-(1-Methylpropyl)thiazole?

CAS 18277-27-5; molecular formula C7H11NS; molecular weight — g/mol.

What other names is 2-(1-Methylpropyl)thiazole known by?

18277-27-5, 2-sec-Butylthiazole, 2-(1-Methylpropyl)thiazole, Thiazole, 2-(1-methylpropyl)-, 2-butan-2-yl-1,3-thiazole, 2-(butan-2-yl)-1,3-thiazole.

What is the regulatory status of 2-(1-Methylpropyl)thiazole?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is 2-(1-Methylpropyl)thiazole classified as hazardous?

0.7% of GHS notifications report no hazard classification (1 of 136).

What are the key physical properties of 2-(1-Methylpropyl)thiazole?

Boiling Point: 173-174 °C; Density: 0.998-1.003; Refractive Index: 1.496-1.502.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.