4-hydroxy-2,5-dimethyl thiophen-3(2H)-one

3(2H)-thiophenone, 4-hydroxy-2,5-dimethyl-

CAS: 26494-10-0 C6 H8 O2 S MW: 144.19316000 meaty

Identification

Name	4-hydroxy-2,5-dimethyl thiophen-3(2H)-one
CAS Number	26494-10-0
EINECS	247-742-3
FDA UNII	E9814L6CJM
Molecular Formula	C6 H8 O2 S
Molecular Weight	144.19316000
Nikkaji Number	J248.954F

Regulatory

Physical Properties

Assay	95.00 to 100.00
Food Chemicals Codex Listed	No
Melting Point	133.00 °C. @ 760.00 mm Hg
Boiling Point	296.00 °C. @ 760.00 mm Hg
Vapor Pressure	0.003000 mmHg @ 25.00 °C. (est)
Flash Point	222.00 °F. TCC ( 105.56 °C. )
logP (o/w)	1.447 (est)
Soluble in	alcohol
Insoluble in	water

Organoleptic Properties

Odor Description

at 0.10 % in propylene glycol.

Safety Information

Oral/Parenteral Toxicity	Not determined
Dermal Toxicity	Not determined
Inhalation Toxicity	Not determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Category	information only not used for fragrances or flavors
Recommendation for 4-hydroxy-2,5-dimethyl thiophen-3(2H)-one usage levels up to	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)	0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)	78 (μg/person/day)
Threshold of Concern	90 (μg/person/day)
Structure Class	III
Dairy products, excluding products of category 02.0 (01.0)	0.20000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)	0.10000
Edible ices, including sherbet and sorbet (03.0)	0.20000
Processed fruit (04.1)	0.20000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)	-
Confectionery (05.0)	0.20000
Chewing gum (05.3)	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)	0.10000
Bakery wares (07.0)	0.20000
Meat and meat products, including poultry and game (08.0)	0.10000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)	0.10000
Eggs and egg products (10.0)	-
Sweeteners, including honey (11.0)	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)	0.10000
Foodstuffs intended for particular nutritional uses (13.0)	0.20000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)	0.10000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)	0.20000
Ready-to-eat savouries (15.0)	0.40000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)	0.10000

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Potential Uses

None Found

Natural Occurrence

not found in nature

Synonyms

4- hydroxy-2,5-dimethyl thiophen-3-one 4- hydroxy-2,5-dimethyl-3(2H)-thiophenone 4- hydroxy-2,5-dimethylthiophen-3-one 4- hydroxy-2,5-dimethylthiophen-3(2H)-one 3(2H)- thiophenone, 4-hydroxy-2,5-dimethyl- Try the PubMed Search.