We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

1-(3-hydroxy-5-methyl-2-thienyl) ethanone

Chemical Structure

General Material Information

Preferred name 1-(3-hydroxy-5-methyl-2-thienyl) ethanone
Trivial Name 1-(3-Hydroxy-5-methyl-2-thienyl)ethanone
Short Description 1-(3-hydroxy-5-methyl-2-thienyl)ethanone
Formula C7 H8 O2 S
CAS Number 133860-42-1
FEMA Number 4142
FDA UNII U0W0KQ1EET
NMR Predictor External link
JECFA Food Flavoring 1750 1-(3-hydroxy-5-methyl-2-thienyl)ethanone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 133860-42-1 ; 1-(3-HYDROXY-5-METHYL-2-THIENYL)ETHANONE
Synonyms
  • ethanone, 1-(3-hydroxy-5-methyl-2-thienyl)-
  • 1-(3-hydroxy-5-methyl-2-thienyl)-ethanone
  • 1-(3-hydroxy-5-methyl-2-thienyl)ethanone
  • 1-(3-hydroxy-5-methylthiophen-2-yl)ethanone
  • 1-(3-hydroxy-5-methylthiophen-2-yl)ethanone
  • 1-(3-Hydroxy-5-methyl-2-thienyl)ethanone
  • 1-(3-Hydroxy-5-methylthiophen-2-yl)ethan-1-one

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32334
FooDB:FDB009607
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 156.20416259766
Melting Point 73 to 76°C @ 760 mm Hg
Boiling Point 268 to 269°C @ 760 mm Hg
Vapor Pressure 0.004 mmHg @ 25 °C
Flash Point TCC Value 118.5 °C TCC
logP (o/w) 1.473 est
Solubility
alcohol Yes
water, slightly Yes
water, 3308 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Meaty
meaty, brown, cooked, roasted
General comment At 0.10 % in propylene glycol. meaty brown cooked roasted

Safety Information

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 1-(3-hydroxy-5-methyl-2-thienyl) ethanone 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): ND (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
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 ppmaverage maximum ppm
baked goods: 0.200000.50000
beverages(nonalcoholic): 0.100000.30000
beverages(alcoholic): 0.100000.50000
breakfast cereal: 0.200000.50000
cheese: --
chewing gum: 2.000005.00000
condiments / relishes: --
confectionery froastings: 0.200000.40000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: 0.100000.30000
gelatins / puddings: 0.100000.30000
granulated sugar: --
gravies: --
hard candy: 0.300000.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 0.200000.30000
meat products: --
milk products: 0.200000.30000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 3.000005.00000
snack foods: --
soft candy: 2.000005.00000
soups: --
sugar substitutes: --
sweet sauces: --

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

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14837639
National Institute of Allergy and Infectious Diseases:Data
1-(3-hydroxy-5-methylthiophen-2-yl)ethanone
Chemidplus:0133860421