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

2-ethyl-5-methyl thiophene
thiophene, 2-ethyl-5-methyl-

Supplier Sponsors

Name:2-ethyl-5-methylthiophene
CAS Number: 40323-88-4Picture of molecule3D/inchi
MDL:MFCD00053128
XlogP3-AA:2.80 (est)
Molecular Weight:126.22170000
Formula:C7 H10 S
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
No longer supported by Industry (EFSA, 2011).
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
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.96300 to 0.97000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.013 to 8.071
Refractive Index:1.50300 to 1.50900 @ 20.00 °C.
Boiling Point: 158.00 °C. @ 760.00 mm Hg
Boiling Point: 160.00 to 161.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure:3.166000 mm/Hg @ 25.00 °C. (est)
Flash Point: 88.00 °F. TCC ( 31.11 °C. )
logP (o/w): 3.348 (est)
Soluble in:
 alcohol
 water, 119 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous ethereal solvent fruity burnt
Odor Description:at 0.10 % in propylene glycol. sulfurous ethereal solvent fruity burnt
Flavor Type: green
green oily leafy geranium phenolic
Taste Description: green oily leafy geranium phenolic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Ethyl-5-methylthiophene
Endeavour Specialty Chemicals
2-Methyl-5-ethylthiophene 99% F&F
Speciality Chemical Product Groups
Matrix Scientific
For experimental / research use only.
2-Ethyl-5-methylthiophene, 95+%
R C Treatt & Co Ltd
2-Butyl-5-methylthiophene
NI, Kosher
Robinson Brothers
2-Methyl-5-ethylthiophene F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Ethyl-5-methylthiophene
Synerzine
2-Ethyl-5-methylthiophene
 
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 2-ethyl-5-methyl thiophene usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (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

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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :520990
National Institute of Allergy and Infectious Diseases:Data
2-ethyl-5-methylthiophene
 
References:
 2-ethyl-5-methylthiophene
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):520990
Pubchem (sid):10521777
 
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):HMDB29733
FooDB:FDB000929
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
caramellic
maltol
FL/FR
citrus
(E)-2-
tetradecenal
FL/FR
ethereal
methyl acetate
FL/FR
iso
propyl formate
FL/FR
fruity
(E)-2-
hexen-1-ol
FL/FR
propyl acetate
FL/FR
green
acetaldehyde dipropyl acetal
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(E)-2-
hexenal
FL/FR
2,4-
ivy carbaldehyde
FL/FR
violet leaf absolute egypt
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
5-
methyl-3-heptanone
FL/FR
minty
peppermint absolute
FL/FR
tea
camellia oleifera leaf extract
FL/FR
waxy
methyl butyl phenyl acetate
FL/FR
For Flavor
No flavor group found for these
acetone
FL
sec-
butyl acetate
FL
pyrazinyl methyl sulfide
FL
caramellic
caramellic
maltol
FL/FR
estery
propyl acetate
FL/FR
ethereal
methyl acetate
FL/FR
fruity
5-
methyl-3-heptanone
FL/FR
iso
propyl formate
FL/FR
green
acetaldehyde dipropyl acetal
FL/FR
(E)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(E)-2-
hexenal
FL/FR
2,4-
ivy carbaldehyde
FL/FR
violet leaf absolute egypt
FL/FR
violet leaf oil (viola odorata)
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
minty
peppermint absolute
FL/FR
tea
camellia oleifera leaf extract
FL/FR
waxy
(E)-2-
tetradecenal
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 pork grilled, roasted pork - trace amount
Search PMC Picture
 
Synonyms:
2-ethyl-5-methylthiophene
5-methyl-2-ethyl thiophene
5-methyl-2-ethylthiophene
2-methyl-5-ethyl thiophene
2-methyl-5-ethylthiophene
 thiophene, 2-ethyl-5-methyl-
 
 
Notes:
Maillard product. Organolepticpresent in cooked meat aroma
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