Identification

Nameblackberry thiophenone
IUPAC2-methylthiolan-3-one
CAS Number13679-85-1
EINECS237-183-3
FDA UNIITN0FKW9W4K
Molecular FormulaC5 H8 O S
Molecular Weight116.18296000
MDL NumberMFCD00078280
Nikkaji NumberJ277.987K
CoE Number11601

Regulatory

JECFA Food Flavoring499 2-methyltetrahydrothiophen-3-one
DG SANTE Food Flavourings15.023 4,5-dihydro-2-methylthiophen-3(2H)-one
FEMA Number3512
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)13679-85-1 ; 2-METHYLTETRAHYDROTHIOPHEN-3-ONE

Physical Properties

Appearance colorless to dark yellow clear liquid (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 1.12200 to 1.12600 @ 25.00 °C.
Pounds per Gallon - (est). 9.336 to 9.369
Refractive Index 1.50800 to 1.51200 @ 20.00 °C.
Boiling Point 82.00 °C. @ 28.00 mm Hg, 64.00 to 65.00 °C. @ 11.00 mm Hg
Vapor Pressure 0.917000 mmHg @ 25.00 °C. (est)
Flash Point 160.00 °F. TCC ( 71.11 °C. )
logP (o/w) 0.758 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description at 0.10 % in dipropylene glycol.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

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

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for blackberry thiophenone usage levels up to0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)12.00 (μg/capita/day)
Structure ClassII
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

Beijing Lys Chemicals Co, LTD.

From Grams to Tons

Fine chemical high-tech company which contains R&D, production, and sales.

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BOC Sciences

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Endeavour Specialty Chemicals Ltd

Expertise in high impact aroma chemicals

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Penta International Corporation

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View All Website (973) 740-2300 lisaa@pentamfg.com

Robinson Brothers Limited

Providing Excellence in Chemistry

Award-winning UK chemical manufacturer of chemical intermediates and high-impact aroma chemicals.

View All Website +44 (0)121 553 2451 enquiries@robinsonbrothers.co.uk

Sigma-Aldrich

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View All Website 800-244-1173 ff@sial.com

Sunaux International

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Synerzine, Inc.

Innovation. Customization. Aroma Ingredients.

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View All Website (404) 524-6744 info@synerzine.com

TCI AMERICA

Moving Your Chemistry Forward

We continuously strive to advance our technology.

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Tianjin Danjun International Trade Co., LTD.

Quality Products

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View All Website +86-15822601686 songshasha@danjunchem.com

R C Treatt and Co Ltd

Innovative ingredient solutions

World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.

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Qingdao Free Trade Zone United International Co Ltd

Quality Products

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View All Website +86-532-83893699 info@unitedint.com

Vigon International

Passion for Simplicity

Manufacturer and supplier of high quality flavor and fragrance ingredients.

View All Website 570-476-6300 sales@vigon.com

WholeChem, LLC

Connecting Innovators To the Building Blocks Of the Universe

Custom manufacturer and distributor of specialty ingredients. We make global local.

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Potential Uses

FR berry FL chicken FR coconut FR currant black currant

Natural Occurrence

beef boiled beef PMC beer PMC butter PMC coffee PMC currant black currant fruit juice maize PMC peanut roasted peanut pork PMC strawberry wild strawberry fruit whiskey malt whiskey wine bilberry wine wine red wine wine white wine

Synonyms

dihydro-2-methyl thiophen-3(2H)-one dihydro-2-methyl-3-thiophenone dihydro-2-methyl-3(2H)-thiophenone 4,5- dihydro-2-methyl-3(2H)-thiophenone 4,5- dihydro-2-methylthiophen-3(2H)-one 2- methyl tetrahydrothiophen-3-one 2- methyl tetrahydrothiophene-3-one 2-( methyl thio) lan-3-one 2- methyl thiolan-3-one methyl-2 tetrahydrothiophen-3-one 10% in vegetable oil methyl-2 tetrahydrothiophen-3-one pure 2- methyl-2,4,5-trihydrothiophen-3-one 2- methyl-3-oxotetrahydrothiophene 2- methyl-3-tetrahydrothiophenone 2- methyl-4,5-dihydro-3,2H-thiophenone 2- methyl-4,5-dihydro-3(2H)-thiophenone 2- methyl-4,5-dihydro-3(2H)thio-phenone 2- methyldihydrothiophen-3(2H)-one 2- methyltetrahydrothiophen-3-one 2-( methylthio) lan-3-one 2- methylthiolan-3-one thiophen-3-one, 2-methyltetrahydro- 3(2H)- thiophenone, dihydro-2-methyl- PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. PubMed: Characterization of odor-active compounds in guava wine. PubMed: The biosynthesis of the aroma volatile 2-methyltetrahydrothiophen-3-one in the bacterium Chitinophaga Fx7914. PubMed: Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. PubMed: Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts. PubMed: GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.