Identification

Namebread thiophene
IUPAC5-methyl-2-thiophene-2-carboxaldehyde
CAS Number13679-70-4
EINECS237-178-6
FDA UNIIUDF14S002L
Molecular FormulaC6 H6 O S
Molecular Weight126.17802000
MDL NumberMFCD00005434
Nikkaji NumberJ5.207H
Beilstein0106896
CoE Number2203

Regulatory

JECFA Food Flavoring1050 5-methyl-2-thiophenecarboxaldehyde
DG SANTE Food Flavourings15.004 5-methyl-2-thiophenecarbaldehyde
FEMA Number3209
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)13679-70-4 ; 5-METHYL-2-THIOPHENECARBOXALDEHYDE

Physical Properties

Appearance colorless to amber brown clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 1.15900 to 1.16300 @ 20.00 °C.
Pounds per Gallon - (est). 9.655 to 9.689
Refractive Index 1.58100 to 1.58400 @ 20.00 °C.
Boiling Point 113.00 to 114.00 °C. @ 25.00 mm Hg, 52.50 °C. @ 0.70 mm Hg
Vapor Pressure 0.127000 mmHg @ 25.00 °C. (est)
Flash Point 190.00 °F. TCC ( 87.78 °C. )
logP (o/w) 1.218 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description
at 0.10 % in dipropylene glycol.
Sweet, almond, cherry, furfural, woody and acetophenone
Taste Description
bitter almond, cherry-like
at 5.00 ppm.

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 bread thiophene usage levels up to0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.73 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.01 (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-

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WholeChem, LLC

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Potential Uses

FR almond FR blackberry FR cherry FR hazelnut FR peanut FR vanilla

Natural Occurrence

bread wheat bread PMC chicken PMC coffee PMC cognac PMC krill PMC okra peanut roasted peanut popcorn PMC pork liver PMC potato fried potato shrimp cooked shrimp PMC tomato whiskey malt whiskey

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- US Patents: 3,952,024 - Furfurylthioacetone US Patents: Certain 2,5-dimethyl-3-thiopyrazines