bread thiophene

Full Material List
5-methyl-2-thiophene-2-carboxaldehyde

Identifiers

FEMA 3209
CAS 13679-70-4
EINECS 237-178-6
Synonyms
  • formyl methyl thiophene
  • 2- formyl-5-methyl thiophene
  • 2- formyl-5-methylthiophene
  • 5- methly-2-thiophenecarboxaldehyde
  • 5- methyl thiophene-2-carbaldehyde
  • 5- methyl-2-formyl thiophene
  • 5- methyl-2-formylthiophene
  • 5- methyl-2-thenaldehyde
  • 5- methyl-2-thiophencarboxaldehyde
  • 5- methyl-2-thiophene carboxaldehyde
  • 5- methyl-2-thiophene carboxyaldehyde
  • 5- methyl-2-thiophene-2-carboxaldehyde
  • 5- methyl-2-thiophenecarbaldehyde
  • 5- methyl-2-thiophenecarboxaldehyde
  • 5- methylthiophene-2-aldehyde
  • 5- methylthiophene-2-carboxaldehyde
  • thiophene-2-carboxaldehyde, 5-methyl-
  • 2- thiophenecarboxaldehyde, 5-methyl-
JECFA Food Flavoring 1050
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.004 5-methyl-2-thiophenecarbaldehyde
DG SANTE Food Contact Materials N/A
FDA UNII UDF14S002L
CoE Number 2203
XlogP3-AA N/A
Molecular Weight 126.17802
Molecular Formula C6 H6 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: fruity sweet almond bitter almond cherry bready woody almond
  • Odor Description:at 0.10 % in dipropylene glycol. sweet almond cherry furfural woody acetophenone
  • sweet almond bitter almond cherry bready woody almond
  • Odor Description:Sweet, almond, cherry, furfural, woody and acetophenoneMosciano, Gerard P&F 23, No. 2, 43, (1998)
Odor fruity
sweet, almond, bitter, cherry, bready, woody
Flavor fruity
bitter, almond, cherry, sweet, fruity, heliotrope, nutty

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Properties

Food Chemicals Codex Listed No
Appearance colorless to amber brown clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.15900 to 1.16300 @ 20.00 °C.
Lbs/Gal (est) 9.655 to 9.689
Refractive Index 1.58100 to 1.58400 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 190.00 °F. TCC ( 87.78 °C. )
Acid Value N/A
Vapor Pressure 0.127000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.218 (est)
Soluble In
  • alcohol
  • water, 1600 mg/L @ 25 °C (est)
  • water
Occurrence
  • bread wheat bread
  • chicken
  • coffee
  • cognac
  • krill
  • okra
  • peanut roasted peanut
  • popcorn
  • pork liver
  • potato fried potato
  • shrimp cooked shrimp
  • tomato
  • whiskey malt whiskey