|
|
| | Tetrahydrothiophen-3-one Basic information |
| | Tetrahydrothiophen-3-one Chemical Properties |
| 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 | Yes | | HS Code | 29349990 |
| | 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 | Clear light yellow liquid | | Chemical Properties | 4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic
ketone. | | 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 |
|