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| | Tetrahydrothiophen-3-one Basic information |
| | Tetrahydrothiophen-3-one Chemical Properties |
| Boiling point | 175 °C(lit.) | | density | 1.194 g/mL at 25 °C(lit.) | | vapor density | >1 (vs air) | | refractive index | n20/D 1.528(lit.) | | FEMA | 3266 | 4,5-DIHYDRO-3(2H)THIOPHENONE | | Fp | 171 °F | | storage temp. | Keep in dark place,Sealed in dry,Room Temperature | | solubility | Soluble in DMSO | | form | Liquid | | color | Colorless to pale yellow | | Specific Gravity | 1.194 | | Odor | at 0.10 % in dipropylene glycol. garlic meaty green vegetables clams buttery | | Odor Type | alliaceous | | biological source | synthetic | | JECFA Number | 498 | | BRN | 105201 | | Major Application | flavors and fragrances | | InChI | 1S/C4H6OS/c5-4-1-2-6-3-4/h1-3H2 | | InChIKey | DSXFPRKPFJRPIB-UHFFFAOYSA-N | | SMILES | O=C1CCSC1 | | LogP | -0.29 | | CAS DataBase Reference | 1003-04-9(CAS DataBase Reference) | | NIST Chemistry Reference | Dihydro-3-(2H)-thiophenone(1003-04-9) | | EPA Substance Registry System | 3(2H)-Thiophenone, dihydro- (1003-04-9) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36-36/37/39 | | RIDADR | UN 3334 | | WGK Germany | 3 | | F | 8-13 | | Hazard Note | Irritant | | TSCA | TSCA listed | | HS Code | 29349990 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Eye Irrit. 2
Skin Irrit. 2
STOT SE 3 |
| | Tetrahydrothiophen-3-one Usage And Synthesis |
| Description | Tetrahydro-thiophene-3-one is a heterocyclic nonaromatic ketone. It has a garlic meaty, green vegetable, buttery odor. It is present in cooked beef, coffee, roast filbert, and roasted peanut.
Tetrahydro-thiophene-3-one is used as a food flavoring agent. It is also a valuable organic substance key that opens the synthetic access to numerous derivatives of thiophene. | | Chemical Properties | 4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic
ketone. | | Chemical Properties | Clear light yellow liquid | | Occurrence | Reported found in cooked beef, coffee, roasted filberts and roasted peanuts. | | Uses | 4,5-Dihydro-3(2H)-thiophenone is a volatile organic sulfur compound (VOSC) produced by basidiomycetous yeasts. | | Uses | Used for blending soft drinks, beverage, meat products, confectionery, and milk product flavors. | | Preparation | From 4-methoxycarboxyl-3-oxothiophane treated with 10% sulfuric acid. | | Taste threshold values | Taste characteristics at 15 ppm: onion, garlic, cooked meaty with vegetables nuances | | Synthesis Reference(s) | Journal of the American Chemical Society, 68, p. 2229, 1946 DOI: 10.1021/ja01215a034 | | References | [1] George A. Burdock (2010) Fenaroli's Handbook of Flavor Ingredients, Sixth Edition
[2] https://pubchem.ncbi.nlm.nih.gov
[3] Patent 0127121 A1: Process for the preparation of tetrahydro-thiophen-3-one |
| | Tetrahydrothiophen-3-one Preparation Products And Raw materials |
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