| Identification | More | [Name]
Tetrahydrothiophen-3-one | [CAS]
1003-04-9 | [Synonyms]
3-THIOPHANONE
4,5-DIHYDRO-3(2H)-THIOPHENONE
Dihydro-3-(2H)-thiophenone
dihydrothiophen-3(2h)-one
DIHYDRO-THIOPHEN-3-ONE
FEMA 3266
TETRAHYDRO-3-THIOPHENONE
TETRAHYDROTHIOPHEN-3-ONE
TETRAHYDROTHIOPHENE-3-ONE
TIMTEC-BB SBB007947
3(2H)-dihydrothiophenone
3(2H)-Thiophenone, dihydro-
3’-Tetrahydrothiophenone
3-Oxo-2,3,4,5-tetrahydrothiophene
3-Oxotetrahydrothiophene
3-Thiacyclopentanone
dihydro-3(2h)-thiophenon
Dihydro-3-Thiophenone
Thiolan-3-one
4 5-DIHYDRO-3(2H)THIOPHENONE 98+% | [EINECS(EC#)]
213-698-9 | [Molecular Formula]
C4H6OS | [MDL Number]
MFCD00005412 | [Molecular Weight]
102.15 | [MOL File]
1003-04-9.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection . | [RIDADR ]
UN 3334 | [WGK Germany ]
3
| [F ]
8-13 | [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29349990 |
| Questions and Answers (Q&A) | Back Directory | [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.
| [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
|
| Hazard Information | Back Directory | [Chemical Properties]
4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic
ketone. | [Chemical Properties]
Clear light yellow liquid | [Occurrence]
Reported found in cooked beef, coffee, roasted filberts and roasted peanuts. | [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 |
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