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

5-ethyl-2-thiophene carboxaldehyde
2-thiophenecarboxaldehyde, 5-ethyl-

Sponsors

Name:5-ethylthiophene-2-carbaldehyde
CAS Number: 36880-33-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:253-252-0
FDA UNII:8I907X809K
Nikkaji Web:J260.692E
MDL:MFCD00143457
XlogP3-AA:2.20 (est)
Molecular Weight:140.20496000
Formula:C7 H8 O S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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
FLAVIS Number:15.074 (Old)
DG SANTE Food Flavourings:15.074 5-ethylthiophene-2-carbaldehyde
 
Physical Properties:
Appearance:pale yellow to brown solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 62.00 °C. @ 760.00 mm Hg
Boiling Point: 225.00 to 227.00 °C. @ 760.00 mm Hg
Boiling Point: 65.00 °C. @ 2.00 mm Hg
Vapor Pressure:0.077000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.8 ( Air = 1 )
Flash Point: 193.00 °F. TCC ( 89.44 °C. )
logP (o/w): 1.727 (est)
Soluble in:
 alcohol
 water, 535 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
almond bitter almond cherry
Odor Description:at 0.10 % in propylene glycol. like benzaldehyde
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
5-Ethylthiophene-2-carbaldehyde
Santa Cruz Biotechnology
For experimental / research use only.
5-Ethyl-2-thiophenecarboxaldehyde
Sigma-Aldrich: Aldrich
For experimental / research use only.
5-Ethyl-2-thiophenecarboxaldehyde 98%
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
Preferred SDS: View
 
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: flavoring agents
Recommendation for 5-ethyl-2-thiophene carboxaldehyde usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0..37 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
 
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

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

Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): 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 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):36880-33-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :169830
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-ethylthiophene-2-carbaldehyde
Chemidplus:0036880338
 
References:
 5-ethylthiophene-2-carbaldehyde
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):169830
Pubchem (sid):135126340
 
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
HMDB (The Human Metabolome Database):Search
ChemSpider:View
 
Potential Blenders and core components note
For Odor
almond
bitter
almond oil replacer
FL/FR
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
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
caramellic
5-
methyl furfural
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
fatty
(R)-gamma-
octalactone
FL/FR
floral
acetophenone
FL/FR
benzyl formate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/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 glycrol acetal
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
bread thiophene
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
prunus amygdalus amara seed extract
FL/FR
meta-
tolualdehyde
FL/FR
para-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
(Z)-2-
penten-1-ol
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
3,5-
cocoa pyrazine
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
powdery
para-
anisyl acetate
FL/FR
dibenzyl ketone
FL/FR
spicy
cinnamyl isovalerate
FL/FR
cinnamyl propionate
FL/FR
para-
methoxycinnamaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
woody
4-
hydroxybenzaldehyde
FL/FR
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
2,4-
heptadien-1-ol
FL
(E,E)-2,4-
heptadien-1-ol
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
(R)-gamma-
octalactone
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
iso
quinoline
FL
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
almond
almond
bitter
almond oil replacer
FL/FR
anisic
ortho-
anisaldehyde
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
dibenzyl ketone
FL/FR
3,4-
dihydroxybenzaldehyde
FL
methyl ethoxypyrazine
FL
brown
furfural
FL/FR
5-
methyl furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
cocoa
2-
methyl furan
FL
creamy
4-
hydroxybenzaldehyde
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
floral
cinnamyl propionate
FL/FR
methyl phenyl acetate
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
benzyl formate
FL/FR
bread thiophene
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
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
(Z)-2-
penten-1-ol
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
1-
ethyl-2-acetyl pyrrole
FL
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
spicy
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
sweet
2-
acetyl-3-methyl thiophene
FL
 
Potential Uses:
FLcherry
FLmeat
FLnut
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
5-ethyl thiophene-2-carbaldehyde
5-ethyl-2-thiophenecarbaldehyde
5-ethyl-2-thiophenecarboxaldehyde
5-ethyl-thiophene-2-carbaldehyde
5-ethylthiophene-2-carbaldehyde
5-ethylthiophene-2-carboxaldehyde
2-thiophenecarboxaldehyde, 5-ethyl-
 

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