2-thienyl disulfide
2-thienyldisulfide
 
Notes:
Meat-like flavouring agent
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
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      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
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      10136 2-Thienyl disulfide
       
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      6911-51-9 2-Thienyl Disulfide
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in high impact aroma chemicals
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
      Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
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      SU0360 2-Thienyl disulphide
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
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      A0311 2-THIENYL DISULFIDE, Kosher
       
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      20-27300 2-THIENYL DISULFIDE
       
  • Robinson Brothers
  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
      Synerzine is a leading supplier of flavor and fragrance ingredients.
      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
      Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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      W1769 2-Thienyldisulfide
       
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  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
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Synonyms   Articles   Notes   Search
CAS Number: 6911-51-9Picture of molecule3D/inchi
FDA UNII: Z2G7KBC8VY
Nikkaji Web: J87.561I
Beilstein Number: 0147395
MDL: MFCD00066333
CoE Number: 2333
XlogP3-AA: 4.10 (est)
Molecular Weight: 230.39582000
Formula: C8 H6 S4
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1053  2-thienyl disulfide
DG SANTE Food Flavourings: 15.008  2-thienyl disulfide
FEMA Number: 3323 2-thienyldisulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6911-51-9 ; 2-THIENYL DISULFIDE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: yellow to green crystals (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 55.00 to  60.00 °C. @ 760.00 mm Hg
Boiling Point: 325.00 to  326.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000442 mmHg @ 25.00 °C. (est)
Flash Point: > 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 4.012 (est)
Soluble in:
 alcohol
 water, 12.9 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: rubbery
 
 rubbery  earthy  mushroom  
Odor Description:
at 0.10 % in propylene glycol. 
rubbery earthy mushroom
 
 
Flavor Type: earthy
 
 earthy  meaty  roasted  
Taste Description:
earthy meaty
 
Odor and/or flavor descriptions from others (if found).
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Beijing Lys Chemicals
2-Thienyl disulfide
BOC Sciences
For experimental / research use only.
2-Thienyl Disulfide
DeLong Chemicals America
2-Thienyl disulfide, Kosher
Endeavour Specialty Chemicals
2-Thienyl disulphide
Speciality Chemical Product Groups
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Thienyl disulfide, Kosherk
M&U International
2-THIENYL DISULFIDE, Kosher
Penta International
2-THIENYL DISULFIDE
R C Treatt & Co Ltd
2-Thienyl disulphide
Kosher
Robinson Brothers
2-Thienyl disulphide
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
Di(2-thienyl) disulfide ≥96%
Shijiazhuang Donglian Nankai Aroma Chemicals
2-Thienyl Disulfide
Synerzine
2-Thienyldisulfide
TCI AMERICA
For experimental / research use only.
2,2'-Dithienyl Disulfide >97.0%(HPLC)
Tianjin Danjun International
2-Thienyl disulfide
WholeChem
2-Thienyl disulfide
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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.
 
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:
gavage-mouse LD50  [sex: M,F] 400 mg/kg
(Moran et al., 1980)

oral-mouse LD50  400 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2-thienyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.07 (μg/capita/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: 5
Click here to view publication 5
 average usual ppmaverage maximum ppm
baked goods: -0.15000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -0.15000
cheese: --
chewing gum: --
condiments / relishes: -0.15000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.15000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.15000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.15000
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
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 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 6911-51-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 23347
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 2-thiophen-2-yldisulfanylthiophene
Chemidplus: 0006911519
RTECS: JO1987000 for cas# 6911-51-9
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References:
 2-thiophen-2-yldisulfanylthiophene
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 6911-51-9
Pubchem (cid): 23347
Pubchem (sid): 134987361
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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
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB37173
FooDB: FDB016169
Export Tariff Code: 2930.90.9190
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
No odor group found for these
(E)-1,5-octadien-3-ol 
alliaceous
 dipropyl disulfideFL/FR
balsamic
(E)-benzyl tiglateFL/FR
dextro-borneolFL/FR
 bornyl formateFL/FR
isobornyl formateFL/FR
T-cadinolFL/FR
dextro-fenchoneFL/FR
citrus
(E+Z)-4,8-dimethyl-3,7-nonadien-2-yl acetateFL/FR
coconut
delta-heptalactoneFL/FR
 bean pyrazineFL/FR
 benzyl tiglateFL/FR
 dibenzyl etherFL/FR
2-ethyl fencholFL/FR
2-ethyl hexyl acetateFL/FR
2-ethyl-3-methoxypyrazineFL/FR
(-)-alpha-fencholFL/FR
 heptanal cyclic acetal with glycerolFL/FR
 heptanal glyceryl acetalFL/FR
(Z)-linalool oxide (furanoid)FL/FR
 methyl 3-hexenoateFL/FR
 methyl undecylenateFL/FR
1-nonen-3-olFL/FR
 nutty pyrazineFL/FR
3-octanolFL/FR
2-octanoneFL/FR
(Z)-4-octen-1-olFL/FR
3-octen-2-oneFL/FR
1-octen-3-olFL/FR
1-octen-3-oneFL/FR
 spathulenol 
fatty
3-decen-2-oneFL/FR
(E)-2-decenalFL/FR
 methyl 10-undecenoateFL/FR
 methyl 2-hexenoateFL/FR
floral
 dihydro-alpha-iononeFL/FR
 lilac pentanolFL/FR
 linalool oxideFL/FR
2-methyl-4-phenyl butanalFL/FR
 octyl acetateFL/FR
 phenyl acetaldehyde 2,3-butylene glycol acetalFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propyl acetateFL/FR
fruity
 amyl formateFL/FR
 butyl propionateFL/FR
3-mercaptohexyl acetateFL/FR
2-methyl butyl isovalerateFL/FR
2-nonanoneFL/FR
2-pentyl furanFL/FR
 styralyl butyrateFL/FR
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
fungal
 hydroxymethyl hexyl ethyl ketoneFL/FR
green
isoamyl formateFL/FR
 cortex pyridineFL/FR
 cumin acetaldehydeFL/FR
isocyclocitral (IFF)FL/FR
 earthy acetalFL/FR
 fern absolute 
(E)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
(Z)-1,5-octadien-3-ol 
 phenyl acetaldehyde dimethyl acetalFL/FR
1-phenyl-2-pentanolFL/FR
2-propenyl-para-cymeneFR
isopropyl quinolineFR
4-isopropyl quinolineFL/FR
3,5,5-trimethyl hexanolFL/FR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
2-methyl-3-buten-2-olFL/FR
alpha-pineneFL/FR
musty
 menthofuranFL/FR
naphthyl
ortho-methyl anisoleFL/FR
nutty
2-acetyl-3-ethyl pyrazineFL/FR
 filbert pyrazineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
spicy
alpha-caryophyllene alcoholFL/FR
beta-caryophyllene alcoholFL/FR
 caryophyllene alcoholFL/FR
2-octanolFL/FR
vegetable
 methionalFL/FR
waxy
1-dodecanolFL/FR
 octyl isobutyrateFL/FR
2-tridecanoneFL/FR
woody
beta-caryophyllene alcohol acetateFL/FR
 dihydro-beta-iononeFL/FR
 germacrene B 
 pinacolFR
beta-terpineolFL/FR
 verdoxanFR
 
For Flavor
 
No flavor group found for these
 bean pyrazineFL/FR
 benzyl disulfideFL
 benzyl tiglateFL/FR
dextro-borneolFL/FR
 bornyl formateFL/FR
T-cadinolFL/FR
 caryophyllene alcoholFL/FR
alpha-caryophyllene alcoholFL/FR
beta-caryophyllene alcoholFL/FR
beta-caryophyllene alcohol acetateFL/FR
 dimethyl dihydrocyclopentapyrazineFL
(E+Z)-4,8-dimethyl-3,7-nonadien-2-yl acetateFL/FR
 earthy acetalFL/FR
2-ethyl hexyl acetateFL/FR
2-ethyl-3-methoxypyrazineFL/FR
2-ethyl-4,5-dimethyl oxazoleFL
 fern absolute 
 furfural diethyl acetalFL
 germacrene B 
 green pea pyrazineFL
 heptanal cyclic acetal with glycerolFL/FR
 heptanal glyceryl acetalFL/FR
 hydroxymethyl hexyl ethyl ketoneFL/FR
(Z)-linalool oxide (furanoid)FL/FR
2-methoxy-3-propyl pyrazineFL
 methyl 2-hexenoateFL/FR
tris(methyl thio) methaneFL
2-methyl-3-buten-2-olFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-4-phenyl butanalFL/FR
1,5-octadien-3-olFL
(E)-1,5-octadien-3-ol 
(Z)-1,5-octadien-3-ol 
1,5-octadien-3-oneFL
(Z)-4-octen-1-olFL/FR
 phenyl acetaldehyde 2,3-butylene glycol acetalFL/FR
2-phenyl propyl acetateFL/FR
4-isopropyl quinolineFL/FR
 pyrazineFL
 spathulenol 
beta-terpineolFL/FR
alliaceous
 dipropyl disulfideFL/FR
3-mercapto-2-pentanoneFL
 tropical thiazoleFL/FR
astringent
2,3-dimethyl quinoxalineFL
balsamic
(E)-benzyl tiglateFL/FR
berry
 dihydro-alpha-iononeFL/FR
bready
 mango furanoneFL
camphoreous
(-)-alpha-fencholFL/FR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
ortho-methyl anisoleFL/FR
cheesy
2-nonanoneFL/FR
coffee
 difurfuryl etherFL
 methyl furfuryl mercaptopropionateFL
cooling
dextro-fenchoneFL/FR
creamy
 acetyl ethyl carbinolFL
3-octen-2-oneFL/FR
 octyl isobutyrateFL/FR
dairy
2-octanoneFL/FR
earthy
2-ethyl fencholFL/FR
(±)-2-mercapto-5-methylheptan-4-oneFL
1-nonen-3-olFL/FR
1,8-octane dithiolFL
1-octen-3-oneFL/FR
fatty
2-tridecanoneFL/FR
fruity
 amyl formateFL/FR
 butyl propionateFL/FR
 dibenzyl etherFL/FR
 lilac pentanolFL/FR
 methyl 3-hexenoateFL/FR
2-methyl butyl isovalerateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
1-phenyl-2-pentanolFL/FR
 styralyl butyrateFL/FR
 tropical trithianeFL/FR
green
isoamyl formateFL/FR
 cortex pyridineFL/FR
 cumin acetaldehydeFL/FR
isocyclocitral (IFF)FL/FR
3-decen-2-oneFL/FR
(E)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
2-pentyl furanFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
2-propyl pyrazineFL
 propylene glycol acetone ketalFL
3,5,5-trimethyl hexanolFL/FR
hay
 lactadioneFL
herbal
 oregano oleoresinFL
lactonic
delta-heptalactoneFL/FR
meaty
roast chicken flavorFL
2-mercaptomethyl pyrazineFL
roasted pork flavorFL
2-pyridinyl methane thiolFL
ortho-thiocresolFL
roast turkey flavorFL
milky
dextro,laevo-3-(methyl thio) butanoneFL
mushroom
1-octen-3-olFL/FR
musty
 menthofuranFL/FR
3-octanolFL/FR
 propionaldehydeFL
2,3,5-trimethyl pyrazineFL/FR
nutty
2-acetyl-1-methyl pyrroleFL
2-acetyl-3-ethyl pyrazineFL/FR
 filbert pyrazineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
 nutty pyrazineFL/FR
 nutty thiazoleFL
phenolic
 propyl 2-furoateFL
roasted
3,5-diisobutyl-1,2,4-trithiolaneFL
soapy
1-dodecanolFL/FR
solvent
2-ethyl furanFL
spicy
2-octanolFL/FR
sulfurous
 diphenyl disulfideFL
 potato butanoneFL
 roasted butanolFL
tomato
 methionalFL/FR
tropical
3-mercaptohexyl acetateFL/FR
waxy
(E)-2-decenalFL/FR
 methyl 10-undecenoateFL/FR
 methyl undecylenateFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
winey
5-ethyl-2-methyl pyridineFL
woody
isobornyl formateFL/FR
 dihydro-beta-iononeFL/FR
alpha-pineneFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 di-2-thienyl disulfide
2,2'-disulfanediyldithiophene
 disulfide, 2-thienyl
2,2'-dithienyl disulfide
alpha,alpha'-dithienyl disulfide
2,2'-dithiobis(thiophene)
2,2-dithiodithiophene
2,2'-dithiodithiophene
2,2-dithiothiophene
2-thienyl disulphide
2,2'-bis(thienyl) disulfide
2-thienyldisulfide
2-thiophen-2-yl disulfanyl thiophene
2-thiophen-2-yldisulfanylthiophene
 thiophene, 2,2'-dithiobis-
 thiophene, 2,2'-dithiodi-
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