Tetrahydrothiophen-3-one Chemical Properties

Boiling point:

175 °C(lit.)

Density 

1.194 g/mL at 25 °C(lit.)

vapor density 

>1 (vs air)

refractive index 

n20/D 1.528(lit.)

FEMA 

3266 | 4,5-DIHYDRO-3(2H)THIOPHENONE

Flash point:

171 °F

storage temp. 

Keep in dark place,Sealed in dry,Room Temperature

solubility 

Soluble in DMSO

form 

Liquid

Specific Gravity

1.194

color 

Colorless to pale yellow

Odor

at 0.10 % in dipropylene glycol. garlic meaty green vegetables clams buttery

Odor Type

alliaceous

JECFA Number

498

BRN 

105201

LogP

-0.29

CAS DataBase Reference

1003-04-9(CAS DataBase Reference)

NIST Chemistry Reference

Dihydro-3-(2H)-thiophenone(1003-04-9)

EPA Substance Registry System

3(2H)-Thiophenone, dihydro- (1003-04-9)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36-36/37/39

RIDADR 

UN 3334

WGK Germany 

3

F 

8-13

Hazard Note 

Irritant

TSCA 

Yes

HS Code 

29349990

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

Tetrahydrothiophen-3-one Usage And Synthesis

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.

Chemical Properties

Clear light yellow liquid

Chemical Properties

4,5-Dihydro-3-(2H)thiophenone has a garlic meaty, green vegetable, buttery odor. It is a heterocyclic nonaromatic ketone.

Occurrence

Reported found in cooked beef, coffee, roasted filberts and roasted peanuts.

Uses

4,5-Dihydro-3(2H)-thiophenone is a volatile organic sulfur compound (VOSC) produced by basidiomycetous yeasts.

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

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

Tetrahydrothiophen-3-one(1003-04-9)Related Product Information

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