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W325600

Benzothiazole

≥96%, FG

Synonym(s):

1-thia-3-azaindene, Vangard BT

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About This Item

Empirical Formula (Hill Notation):
C7H5NS
CAS Number:
95-16-9
Molecular Weight:
135.19
FEMA Number:
3256
Council of Europe no.:
11594
UNSPSC Code:
12164502
PubChem Substance ID:
24901589
Flavis number:
15.016
EC Number:
202-396-2
NACRES:
NA.21
MDL number:
MFCD00005775
Beilstein/REAXYS Number:
109468
Organoleptic:
coffee; meaty; vegetable; brown; nutty; sulfurous
Grade:
FG
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300

grade

FG

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

4.66 (vs air)

vapor pressure

34 mmHg ( 131 °C)

assay

≥96%

impurities

≤0.1% aniline

refractive index

n20/D 1.642 (lit.)

bp

231 °C (lit.)

mp

2 °C (lit.)

density

1.238 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

coffee; meaty; vegetable; brown; nutty; sulfurous

SMILES string

c1ccc2scnc2c1

InChI

1S/C7H5NS/c1-2-4-7-6(3-1)8-5-9-7/h1-5H

InChI key

IOJUPLGTWVMSFF-UHFFFAOYSA-N

General description

Benzothiazole, a volatile sulfur-containing heterocyclic compound, is one of the key odorants of heated milk. It is also reported to occur as a flavor component of miso, coconut meat and cooked-beef.

Application


  • Modulating mycobacterial envelope integrity for antibiotic synergy with benzothiazoles.: This publication explores the role of benzothiazoles in enhancing antibiotic efficacy against mycobacteria. The study provides insights into how chemical modification of microbial cell envelopes can improve drug delivery and efficacy (Habjan et al., 2024).

  • An activatable fluorescence probe for rapid detection and in situ imaging of β-galactosidase activity in cabbage roots under heavy metal stress.: This research uses benzothiazole-based probes for real-time and in situ imaging of enzyme activity in plants under stress conditions, facilitating the study of environmental stress impacts on plant physiology and providing a tool for agricultural biotechnology (Zhao et al., 2024).

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pictograms

Skull and crossbones
GHS06

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Eye Irrit. 2

Storage Class

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

wgk

WGK 2

flash_point_f

224.6 °F - Pensky-Martens closed cup

flash_point_c

107 °C - Pensky-Martens closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
STBK1332
STBJ7746
STBJ4079
STBJ2751
STBJ2040

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Thermal generation of sulfur-containing flavor compounds in beef.
Vercellotti JR, et al.
ACS Symp. Ser., 409, 452?459-452?459 (1989)
Flavor components of miso: basic fraction.
Mori Y, et al.
Agricultural and Biological Chemistry, 47(7), 1487-1492 (1983)
Gas chromatography olfactometry (GC/O) of dairy products.
Friedrich JE & Acree TE.
International dairy journal, 8(3), 235-241 (1998)
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Global Trade Item Number

SKUGTIN
W325600-10KG04061838182210
W325600-1KG04061838257826
W325600-25KG04061838193162
W325600-SAMPLE04061837528620