EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

bread thiophene
5-methyl-2-thiophenecarboxaldehyde

Sponsors

Name:5-methyl-2-thiophene-2-carboxaldehyde
CAS Number: 13679-70-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:237-178-6
FDA UNII:UDF14S002L
Nikkaji Web:J5.207H
Beilstein Number:0106896
MDL:MFCD00005434
CoE Number:2203
XlogP3-AA:1.80 (est)
Molecular Weight:126.17802000
Formula:C6 H6 O S
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
JECFA Food Flavoring:1050 5-methyl-2-thiophenecarboxaldehyde
FLAVIS Number:15.004 (Old)
DG SANTE Food Flavourings:15.004 5-methyl-2-thiophenecarbaldehyde
FEMA Number:3209 5-methyl-2-thiophenecarboxaldehyde
FDA Mainterm: 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
Boiling Point: 52.50 °C. @ 0.70 mm Hg
Vapor Pressure:0.127000 mm/Hg @ 25.00 °C. (est)
Flash Point: 190.00 °F. TCC ( 87.78 °C. )
logP (o/w): 1.218 (est)
Soluble in:
 alcohol
 water, 1600 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sweet almond bitter almond cherry bready woody almond
Odor Description:at 0.10 % in dipropylene glycol. sweet almond cherry furfural woody acetophenone
sweet almond bitter almond cherry bready woody almond
Odor Description:Sweet, almond, cherry, furfural, woody and acetophenone
Mosciano, Gerard P&F 23, No. 2, 43, (1998)
Flavor Type: fruity
">bitter almond cherry
Taste Description: bitter almond, cherry-like
sweet almond bitter almond fruity heliotrope nutty
Taste Description: at 5.00 ppm. Sweet, almond, fruity, heliotropine and nutty
Mosciano, Gerard P&F 23, No. 2, 43, (1998)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
5-Methyl-2-thiophenecarboxaldehyde
BOC Sciences
For experimental / research use only.
5-Methyl-2-thiophenecarboxaldehyde
EMD Millipore
For experimental / research use only.
5-Methylthiophene-2-carbaldehyde
M&U International
5-METHYL-2-THIOPHENECARBOXALDEHYDE, Kosher
Matrix Scientific
For experimental / research use only.
5-Methylthiophene-2-carboxaldehyde, 98%
Penta International
5-METHYL-2-THIOPHENECARBOXALDEHYDE, Kosher
Robinson Brothers
5-Methylthiophene-2-carboxaldehyde F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
5-Methyl-2-thiophenecarboxaldehyde
Sigma-Aldrich
5-Methyl-2-thiophenecarboxaldehyde, FG
Certified Food Grade Products
Synerzine
5-Methyl-2-thiophene Carboxyaldehyde
TCI AMERICA
For experimental / research use only.
5-Methylthiophene-2-aldehyde (=5-Methyl-2-thiophenecarboxaldehyde) >97.0%(GC)
Treatt
5-Methyl-2-thiophenecarboxaldehyde
Kosher
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for bread thiophene usage levels up to:
  0.1000 % 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 Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
 average usual ppmaverage maximum ppm
baked goods: -0.50000
beverages(nonalcoholic): -0.50000
beverages(alcoholic): --
breakfast cereal: -0.50000
cheese: --
chewing gum: -0.50000
condiments / relishes: -0.50000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: -0.50000
gelatins / puddings: -0.50000
granulated sugar: --
gravies: -0.50000
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: -0.50000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.50000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 224 (FGE.224): Consideration of genotoxic potential for two a,-unsaturated thiophenes from subgroup 5.2 of FGE.19 by EFSA
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf

EPI System: View
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):13679-70-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61663
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-methyl-2-thiophene-2-carboxaldehyde
Chemidplus:0013679704
 
References:
 5-methyl-2-thiophene-2-carboxaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13679-70-4
Pubchem (cid):61663
Pubchem (sid):135017475
Flavornet:13679-70-4
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32431
FooDB:FDB009874
YMDB (Yeast Metabolome Database):YMDB01445
Export Tariff Code:2934.99.9090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
anisic
ortho-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
benzyl cinnamate
FL/FR
(E)-
benzyl tiglate
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
caramellic
geranyl crotonate
FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
earthy
dibenzyl ether
FL/FR
ethereal
cyclohexyl formate
FL/FR
floral
acetophenone
FL/FR
para-
cresyl propionaldehyde
CS
heliotropin
FL/FR
heliotropyl acetone
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
4-
phenyl-2-butanol
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl propionate
FL/FR
benzaldehyde
FL/FR
benzaldehyde / methyl anthranilate schiff's base
FR
benzaldehyde glycrol acetal
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isobutyrate
FL/FR
cyclohexyl cinnamate
FL/FR
4-
ethyl benzaldehyde
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
heptyl isobutyrate
FL/FR
4-
hydroxybenzyl alcohol
FL/FR
3-
methyl-2-butenal
FL/FR
prenyl acetate
FL/FR
prunus amygdalus amara seed extract
FL/FR
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
minty
dextro-
carvone
FL/FR
musty
2-
acetyl pyrrole
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
3,5-
cocoa pyrazine
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
powdery
para-
anisyl acetate
FL/FR
dibenzyl ketone
FL/FR
spicy
para-
anisyl formate
FL/FR
caraway seed oleoresin
FL/FR
cinnamyl isovalerate
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
vanilla
vanillyl acetate
FL/FR
yeasty
laevo-
glutamic acid
CS
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
cyclohexyl cinnamate
FL/FR
ethyl 2-phenyl-3-furoate
FL
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
2-
hexenal
FL
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl furfuracrylate
FL
4-
methyl salicylaldehyde
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
anisic
anisic
ortho-
anisaldehyde
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
berry
heliotropyl acetone
FL/FR
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
dibenzyl ketone
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
burnt
furfuryl alcohol
FL
buttery
3,4-
hexane dione
FL/FR
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
cherry
heliotropin
FL/FR
para-
methoxycinnamaldehyde
FL/FR
cocoa
butyraldehyde
FL
coffee
diisoamyl thiomalate
FL
corn chip
2-
acetyl-2-thiazoline
FL
ethereal
allyl 2-ethyl butyrate
FL/FR
floral
methyl phenyl acetate
FL/FR
4-
phenyl-2-butanol
FL/FR
fruity
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl acetate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
cherry laurel oil
FL
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isobutyrate
FL/FR
cinnamyl isovalerate
FL/FR
dibenzyl ether
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
2,4-
hexadien-1-ol
FL
4-
hydroxybenzyl alcohol
FL/FR
3-
methyl-2-butenal
FL/FR
prenyl acetate
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
dextro-
carvone
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
acetyl pyrrole
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
prunus amygdalus amara seed extract
FL/FR
phenolic
methyl benzoate
FL/FR
phenyl pyruvic acid
FL/FR
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
powdery ketone
FL
roasted
2-
acetyl pyrazine
FL/FR
spicy
para-
anisyl formate
FL/FR
benzyl cinnamate
FL/FR
caraway seed oleoresin
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
vanilla
vanillyl acetate
FL/FR
waxy
furfuryl octanoate
FL
 
Potential Uses:
FRalmond
FRblackberry
FRcherry
FRnut hazelnut
FRnut peanut
FRvanilla
 
Occurrence (nature, food, other):note
 bread wheat bread
Search PMC Picture
 chicken
Search PMC Picture
 coffee
Search PMC Picture
 cognac
Search PMC Picture
 krill
Search PMC Picture
 okra
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 popcorn
Search PMC Picture
 pork liver
Search PMC Picture
 potato fried potato
Search Trop Picture
 shrimp cooked shrimp
Search PMC Picture
 tomato
Search Trop Picture
 whiskey malt whiskey
Search Picture
 
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-
 
 
Notes:
Used as a food additive [EAFUS]
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