What is the Dihydro-2-methyl-3(2H)-thiophenone?

Dihydro-2-methyl-3(2H)-thiophenone is , while it's Molecular Formula is C 5 H 8 OS. 2-Methyltetrahydrothiophen-3-one is a dually substituted thiophene with butter and balsamic organoleptic qualities.

What is the CAS number for Dihydro-2-methyl-3(2H)-thiophenone?

The CAS number of Dihydro-2-methyl-3(2H)-thiophenone is 13679-85-1.

What is Dihydro-2-methyl-3(2H)-thiophenone (13679-85-1) used for?

Dihydro-2-methyl-3(2H)-thiophenone is a dually substituted thiophene compound with distinct organoleptic qualities, characterized by its buttery and balsamic taste. It is a light yellow liquid with a pungent, alliaceous aroma, reminiscent of coffee with a gasoline nuance. Dihydro-2-methyl-3(2H)-thiophenone is known to occur naturally in various food items and beverages, such as beer, coffee, corn, roasted peanuts, cooked beef and pork, malt whiskey, grape wines, tea, strawberry and bilberry wine, and butter and malt.InChI:InChI=1/C5H8OS/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3

What is the Dihydro-2-methyl-3(2H)-thiophenone?

Dihydro-2-methyl-3(2H)-thiophenone is , while it's Molecular Formula is C 5 H 8 OS. 2-Methyltetrahydrothiophen-3-one is a dually substituted thiophene with butter and balsamic organoleptic qualities.

What is the CAS number for Dihydro-2-methyl-3(2H)-thiophenone?

The CAS number of Dihydro-2-methyl-3(2H)-thiophenone is 13679-85-1.

What is Dihydro-2-methyl-3(2H)-thiophenone (13679-85-1) used for?

Dihydro-2-methyl-3(2H)-thiophenone is a dually substituted thiophene compound with distinct organoleptic qualities, characterized by its buttery and balsamic taste. It is a light yellow liquid with a pungent, alliaceous aroma, reminiscent of coffee with a gasoline nuance. Dihydro-2-methyl-3(2H)-thiophenone is known to occur naturally in various food items and beverages, such as beer, coffee, corn, roasted peanuts, cooked beef and pork, malt whiskey, grape wines, tea, strawberry and bilberry wine, and butter and malt.InChI:InChI=1/C5H8OS/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3

Detailed introduction

Chinese factory supply 2-Methyltetrahydrothiophen-3-one 13679-85-1 in stock with high standard

Molecular Formula:C₅H₈OS
Molecular Weight:116.184
Vapor Pressure:0.917mmHg at 25°C
Refractive Index:n20/D 1.508(lit.)
Boiling Point:180 °C at 760 mmHg
Flash Point:72.1 °C
PSA：42.37000
Density:1.109 g/cm³
LogP:1.08090

Dihydro-2-methyl-3(2H)-thiophenone(Cas 13679-85-1) Usage

Aroma threshold values	Aroma characteristics at 1.0%: pungent, alliaceous, coffee with a gasoline nuance
Taste threshold values	Taste characteristics at 5 ppm: horseradish and onion with a slight bite and a milky nuance

InChI:InChI=1/C5H8OS/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3

13679-85-1 Relevant articles

Effect of pH on the maillard reaction of [C]xylose, cystein, and thiamin

Cerny, Christoph,Briffod, Matthieu

, p. 1552 - 1556 (2007)

The influence of different pH values, ra...

Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5

Whitfield, Frank B.,Mottram, Donald S.

, p. 816 - 822 (2001)

The reaction of 4-hydroxy-5-methyl-3(2H)...

Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang

, (2021/09/28)

The role of amino acids and α-dicarbonyl...

Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction

Yu, Ai-Nong,Tan, Zhi-Wei,Wang, Fa-Song

experimental part, p. 1316 - 1323 (2012/06/30)

The sulphur aroma compounds produced fro...

13679-85-1 Process route

: 52-90-4
L-Cysteine

: 178101-88-7
[1-¹³C]ascorbic acid

: 1708-32-3
2,5-dihydro-thiophene

: 188290-36-0,8014-23-1,25233-34-5
thiophene

: 554-14-3
2-Methylthiophene

: 3581-91-7
4,5-Dimethylthiazole

: 74015-70-6,13679-85-1
4,5-Dihydro-2-methylthiophen-3-(2H)-on

: 13623-11-5
2,4,5-trimethylthiazole

: 88-15-3,97511-16-5
2-Acetylthiophene

: 24295-03-2,260998-74-1
2-Acetylthiazole

: 13679-72-6
2-acetyl-3-methylthiophene

: 867253-51-8
3-(vinylthio)thiophene

Conditions

Conditions	Yield
at 140 ℃; for 2h; pH=8; aq. phosphate buffer; Sealed vessel;

: 52-90-4
L-Cysteine

: 50-81-7,98966-42-8
ascorbic acid

: 1708-32-3
2,5-dihydro-thiophene

: 188290-36-0,8014-23-1,25233-34-5
thiophene

: 554-14-3
2-Methylthiophene

: 3581-91-7
4,5-Dimethylthiazole

: 74015-70-6,13679-85-1
4,5-Dihydro-2-methylthiophen-3-(2H)-on

: 13623-11-5
2,4,5-trimethylthiazole

: 88-15-3,97511-16-5
2-Acetylthiophene

: 24295-03-2,260998-74-1
2-Acetylthiazole

: 13679-72-6
2-acetyl-3-methylthiophene

: 867253-51-8
3-(vinylthio)thiophene

Conditions

Conditions	Yield
at 140 ℃; for 2h; pH=8; aq. phosphate buffer; Sealed vessel;

13679-85-1 Upstream products

80289-37-8
4-ethoxycarbonyl-2-methylthiolan-3-one
66319-07-1
5-methyl-4-oxotetrahydro-3-thiophencarboxylic acid methyl ester
19322-27-1
4-hydroxy-5-methyl-3[2H]-furanone
52-90-4
L-Cysteine

13679-85-1 Downstream products

946134-08-3
(R)-(2-methyl-dihydrothiophen-3-ylidene)(1-phenylethyl)amine
121013-78-3
(R)-2-Phenylpropionsaeure-<(2R,3S)-tetrahydro-2-methylthiophen-3-yl>ester
121013-77-2
(R)-2-Phenylpropionsaeure-<(2S,3R)-tetrahydro-2-methylthiophen-3-yl>ester