3-(methyl thio) methyl thiophene

3-(methyl thio) methyl thiophene is a sulfur-containing heterocyclic compound classified within the thiophene chemical family. It appears as a small molecule with the molecular formula C₆H₈S₂ and exhibits distinct roasted odor characteristics reminiscent of cooked or roasted dairy products. The compound is known by several synonyms, including 3-methyl sulfanyl methyl thiophene and 3-[(methylthio)methyl]thiophene. For detailed chemical data and controlled vocabulary, it is indexed under PubChem CID 163640541. Synthetically derived, it serves as a flavoring additive and is sourced by chemical synthesis rather than extraction from natural raw materials. Its organoleptic profile and application in flavor formulations stem from its sulfur-based heterocyclic structure, which contributes to its characteristic aroma notes.

3-(methyl thio) methyl thiophene is not typically found as a natural product but is synthetically produced for use primarily as a flavoring agent. It imparts roasted, cooked dairy, and meat-like notes, making it valuable in enhancing flavors of beef, roasted meat, dairy products such as butter, cream, sour cream, milk, and yogurt, as well as other roasted foods like nuts and chocolate. Its use in flavor formulations aligns with evaluations by the Flavor and Extract Manufacturers Association FEMA (US), under which it is assigned FEMA number 4184. This regulatory framework supports its application in food flavorings, provided usage levels comply with standards. Its role spans multiple product categories including bakery products, dairy, processed vegetables, meat products, and seasonings.

3-(methyl thio) methyl thiophene exhibits physical and chemical properties pertinent to its use in flavor formulations. It has a molecular weight of approximately 144.26 g/mol and a boiling range close to 210–211 °C at standard atmospheric pressure, underlining moderate volatility. The compound shows a refractive index between 1.58 and 1.595 at 20 °C and specific gravity ranging from 1.522 to 1.525 at 25 °C, indicating a density higher than water. Vapor pressure is modest at 0.376 mmHg at 25 °C, which suggests moderate evaporation rate under ambient conditions. The flash point is approximately 77 °C (171 °F) based on Tag Closed Cup method, evidencing its flammability profile relevant for handling and storage. Solubility assessments indicate that it is soluble in alcohol and estimated soluble in water at 653.4 mg/L at 25 °C, but typically considered insoluble in water otherwise. The estimated octanol-water partition coefficient (logP) near 2.24 suggests moderate lipophilicity favoring certain formulation systems. These combined properties influence its incorporation into various flavor matrices and handling precautions.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
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(IUPAC):	Periodic Table of the Elements
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HMDB (The Human Metabolome Database):	HMDB32429
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Safety information

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 3-(methyl thio) methyl thiophene usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		3.8 (μg/person/day)
Threshold of Concern:		90 (μg/person/day)
Structure Class:		III
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: 22
Click here to view publication 22
		average usual ppm	average maximum ppm
baked goods:		0.02000	0.20000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		0.00500	0.05000
chewing gum:		-	-
condiments / relishes:		0.00500	0.05000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		0.01000	0.10000
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		0.01000	0.10000
hard candy:		-	-
imitation dairy:		0.01000	0.10000
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		0.00500	0.05000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		0.00500	0.05000
reconstituted vegetables:		0.00500	0.05000
seasonings / flavors:		0.05000	0.50000
snack foods:		0.01000	0.10000
soft candy:		-	-
soups:		0.00500	0.05000
sugar substitutes:		-	-
sweet sauces:		-	-
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/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		0.01000	0.10000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.01000	0.10000
Edible ices, including sherbet and sorbet (03.0):		-	-
Processed fruit (04.1):		0.00500	0.05000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		-	-
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		-	-
Bakery wares (07.0):		0.02000	0.20000
Meat and meat products, including poultry and game (08.0):		0.00500	0.05000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		-	-
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.00500	0.05000
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		-	-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		-	-
Ready-to-eat savouries (15.0):		0.05000	0.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.01000	0.10000

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 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 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives evaluated by EFSA in FGE.21Rev3 View page or View pdf

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EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :163640541

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

3-[(methylsulfanyl)methyl]thiophene

Chemidplus:0061675727