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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 %
|
| 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. )
|
| 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:
| |
| Odor Type: alliaceous |
| |
| | garlic meaty green vegetable clam buttery |
Odor Description: at 0.10 % in dipropylene glycol. | garlic meaty green vegetables clams buttery |
| |
| | alliaceous cooked meaty green vegetable |
Odor Description:
| Alliaceous, cooked meaty with green vegetable nuances Mosciano, Gerard P&F 15, No. 1, 19, (1990) |
| |
| |
| Flavor Type: alliaceous |
| |
| | alliaceous onion garlic coffee chive |
Taste Description:
| alliaceous onion garlic coffee chive |
| |
| | 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). |
| |
| Sigma-Aldrich |
| 4,5-Dihydro-3(2H)-thiophenone, ≥98%, FG |
| Odor Description: | butter; meaty; alliaceous (onion, garlic) |
| Taste Description: | onion garlic cooked meat vegetable |
| |
| 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. |
| |
| 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
|
| 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
|
| 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
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| 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
|
| 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
|
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: |
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Not determined
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| Dermal Toxicity: |
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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.
|
| |
| 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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