Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 97.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.20200 to 1.20700 @ 25.00 °C.
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Pounds per Gallon - (est).: | 10.002 to 10.043
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Refractive Index: | 1.52700 to 1.53100 @ 20.00 °C.
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Boiling Point: | 175.00 °C. @ 760.00 mm Hg
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Boiling Point: | 86.00 to 87.00 °C. @ 25.00 mm Hg
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Vapor Pressure: | 1.161000 mmHg @ 25.00 °C. (est) |
Vapor Density: | >1 ( Air = 1 ) |
Flash Point: | 171.00 °F. TCC ( 77.22 °C. )
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logP (o/w): | 0.222 (est) |
Shelf Life: | 12.00 month(s) or longer if stored properly. |
Storage: | store under nitrogen. |
Storage: | refrigerate in tightly sealed containers. store under nitrogen. |
Soluble in: |
| alcohol | | water, 1.924e+005 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: alliaceous |
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| garlic meaty green vegetable clam buttery |
Odor Description: at 0.10 % in dipropylene glycol. | garlic meaty green vegetables clams buttery |
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| alliaceous cooked meaty green vegetable |
Odor Description:
| Alliaceous, cooked meaty with green vegetable nuances Mosciano, Gerard P&F 15, No. 1, 19, (1990) |
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Flavor Type: alliaceous |
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| alliaceous onion garlic coffee chive |
Taste Description:
| alliaceous onion garlic coffee chive |
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| onion garlic cooked meaty vegetable |
Taste Description: at 15.00 ppm. | Onion, garlic, cooked meaty with vegetable nuances Mosciano, Gerard P&F 15, No. 1, 19, (1990) |
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Odor and/or flavor descriptions from others (if found). |
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Sigma-Aldrich |
4,5-Dihydro-3(2H)-thiophenone, ≥98%, FG |
Odor Description: | butter; meaty; alliaceous (onion, garlic) |
Taste Description: | onion garlic cooked meat vegetable |
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R C Treatt & Co Ltd |
Tetrahydrothiophen-3-one Halal, Kosher |
Odor Description: | roast meat, buttery, cooked garlic, clam notes |
Taste Description: | roasted Used for roast & HVP flavors; at 0.5-5 ppm; used in coffee, chocolate, roast nut, toasted cereal, meat, spice, soup and savory flavours. Normal use levels in finished consumer product: 0.01-1 ppm. |
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Symrise |
Tetrahydro thiophenone-3 |
Taste Description: | Onion, Garlic, Sulfurous, Egg Useful in: brown nuts, brown coffee, brown others, dairy, vanilla, savory vegetable, savory meat, fruity yellow. |
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Cosmetic Information:
Suppliers:
Anhui Haibei |
Tetrahydrothiophen-3-one
Odor: Grlic meaty green vegetables clams buttery |
Anhui Suzhou Jinli Aromatic Chemicals |
Tetrahydrothiophen-3-one
Odor: strong meat, Scallion, sulfide |
Beijing Lys Chemicals |
4,5-Dihydro-3(2H)thiophenone
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BOC Sciences |
For experimental / research use only. |
4,5-Dihydro-3(2H)-thiophenone
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DeLong Chemicals America |
4,5-Dihydro-3(2H)thiophenone, Kosher
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Endeavour Specialty Chemicals |
Tetrahydrothiophen-3-one 98% F&F
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Speciality Chemical Product Groups |
FCI SAS |
TETRAHYDROTHIOPHEN 3 ONE
Odor: Garlic, Meat |
Frinton Laboratories |
For experimental / research use only. |
Tetrahydro-3-thiophenone
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Jiangyin Healthway |
Tetrahydrothiophene-3-one
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New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
3-Tetrahydrothiophen-3-one, Kosherk
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Lluch Essence |
3-TETRAHYDROTHIOPHENONE
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M&U International |
3-TETRAHYDROTHIOPHEN-3-ONE, Kosher
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OQEMA |
3-Tetrahydro Thiophenone
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Pearlchem Corporation |
Tetrahydrothiophene-3-one
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Penta International |
4,5-DIHYDRO-3(2H)THIOPHENONE
|
R C Treatt & Co Ltd |
Tetrahydrothiophen-3-one
Halal, Kosher Odor: roast meat, buttery, cooked garlic, clam notes Flavor: roasted Used for roast & HVP flavors; at 0.5-5 ppm; used in coffee, chocolate, roast nut, toasted cereal, meat, spice, soup and savory flavours. Normal use levels in finished consumer product: 0.01-1 ppm. |
Robinson Brothers |
Tetrahydrothiophen-3-one F&F
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https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
4,5-Dihydro-3(2H)-thiophenone
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Sigma-Aldrich |
4,5-Dihydro-3(2H)-thiophenone, ≥98%, FG
Odor: butter; meaty; alliaceous (onion, garlic) |
Certified Food Grade Products |
Sunaux International |
Tetrahydrothiophen-3-one
|
Symrise |
Tetrahydro thiophenone-3
Flavor: Onion, Garlic, Sulfurous, Egg Useful in: brown nuts, brown coffee, brown others, dairy, vanilla, savory vegetable, savory meat, fruity yellow. |
Synerzine |
4,5-Dihydro-3 (2H)thiophenone
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Synerzine |
TETRAHYDROTHIOPHEN-3-ONE
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TCI AMERICA |
For experimental / research use only. |
4,5-Dihydro-3(2H)-thiophenone >98.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
3-Tetrahydrothiophenone
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Tengzhou Xiang Yuan Aroma Chemicals |
Tetrohydro Thienone
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Tianjin Danjun International |
4,5-Dihydro-3(2H)thiophenone
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United International |
Tetrahydrothiophen-3-one
|
WholeChem |
Tetrahydrothiophene-3-one
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for 3-tetrahydrothiophenone usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.44 (μg/capita/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: 5 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | - | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 1.00000 |
cheese: | - | - |
chewing gum: | - | 1.00000 |
condiments / relishes: | - | 1.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 1.00000 |
fruit ices: | - | 1.00000 |
gelatins / puddings: | - | 1.00000 |
granulated sugar: | - | - |
gravies: | - | 1.00000 |
hard candy: | - | 1.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.00000 |
milk products: | - | 1.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 1.00000 |
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 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf |
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species View page or View pdf |
Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
EPA Substance Registry Services (TSCA): | 1003-04-9 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61252 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| thiolan-3-one |
Chemidplus: | 0001003049 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
4,5- | dihydro 3(2H) thiophenone synthetic | 4,5- | dihydro-3 (2H)thiophenone | | dihydro-3-(2H)-thiophenone | | dihydro-3(2H)-thiophenone | 4,5- | dihydro-3(2H)-thiophenone | 4,5- | dihydro-3(2H)thiophenone | 4,5- | dihydrothiophen-3(2H)-one | | sulfurome (IFF) | | sulfurome-015 (IFF) | | tetrahydro thiophenone-3 | | tetrahydro-3-thiophenone | | tetrahydrothiophen-3-one | 3- | tetrahydrothiophen-3-one | 3-oxo | tetrahydrothiophene | 3-oxo-2,3,4,5- | tetrahydrothiophene | | tetrahydrothiophene-3-one | 3- | thiacyclopentanone | | thiolan-3-one | 3- | thiolanone | 3- | thiophane | | thiophane-3-one | 3- | thiophanone | | thiophen-3-one, tetrahydro- | 3- | thiophenone | 3(2H)- | thiophenone, dihydro- | 2,4,5- | trihydrothiophen-3-one |
Articles:
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