thenaldehyde

Full Material List
thiophene-2-carbaldehyde

Identifiers

FEMA N/A
CAS 98-03-3
EINECS 202-629-8
Synonyms
  • 2- formyl thiophene
  • 2- formylthiophene
  • 2- thenaldehyde
  • 2- thienaldehyde
  • 2- thienylaldehyde
  • 2- thienylcarboxaldehyde
  • 2- thiophen-2-yl-2,3-dihydro-benzo[e][1,3]oxazin-4-one
  • 2- thiophenaldehyde
  • 2- thiophene carboxaldehyde
  • thiophene-2-aldehyde
  • thiophene-2-carbaldehyde
  • thiophene-2-carboxaldehyde
  • 2- thiophenealdehyde
  • 2- thiophenecarbaldehyde
  • 2- thiophenecarboxaldehyde
  • 2- triophenecarboxaldehyde
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII
CoE Number 11874
XlogP3-AA 1.00 (est)
Molecular Weight 112.15108
Molecular Formula C5 H4 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous Odor Description:sulfurous
Odor sulfurous
Flavor cherry
almond, bitter, cherry,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.21600 to 1.22500 @ 25.00 °C.
Lbs/Gal (est) 10.118 to 10.193
Refractive Index 1.58500 to 1.59200 @ 20.00 °C.
Melting Point N/A
Boiling Point 198.00 °C. @ 760.00 mm Hg
Flash Point 172.00 °F. TCC ( 77.78 °C. )
Acid Value N/A
Vapor Pressure 0.368000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.02
Soluble In
  • alcohol
  • water, 1.44e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • asparagus cooked asparagus - 0.01 mg/kg
  • brandy grape brandy - up to 0.04 mg/kg
  • cheese camembert cheese - 0.4 mg/kg
  • coffee - up to 1.8 mg/kg
  • whiskey malt whiskey - up to 0.03 mg/kg