Description
2-Isobutylthiazole has an odor of tomato leaves. Synthesized via
cyclization of aliphatic amides with a,p-dibromo ether.
Chemical Properties
2-Isobutylthiazole has a tomato leaf odor.
Chemical Properties
Colorless to light yellow liqui
Occurrence
Reportedly identified as the odorous component of tomatoes and in processed tomatoes.
Preparation
By cyclization of aliphatic amides with α,β-dibromo ether.
Definition
ChEBI: A 1,3-thiazole in which the hydrogen at position 2 has been replaced by an isobutyl group.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.
Aroma threshold values
Detection: 3.5 ppb
