|
| | 2-Methylthiophene Basic information |
| | 2-Methylthiophene Chemical Properties |
| Melting point | -63 °C (lit.) | | Boiling point | 113 °C (lit.) | | density | 1.014 g/mL at 25 °C (lit.) | | vapor pressure | 47.6 mm Hg ( 37.7 °C) | | refractive index | n20/D 1.52(lit.) | | Fp | 45 °F | | storage temp. | 2-8°C | | solubility | immiscible | | form | Liquid | | Specific Gravity | 1.025 (20℃) | | color | Clear colorless to yellow | | Odor | at 0.01 % in propylene glycol. sulfurous alliaceous onion roasted green | | Odor Type | sulfurous | | Water Solubility | immiscible | | BRN | 103734 | | InChIKey | XQQBUAPQHNYYRS-UHFFFAOYSA-N | | LogP | 2.330 | | CAS DataBase Reference | 554-14-3(CAS DataBase Reference) | | NIST Chemistry Reference | Thiophene, 2-methyl-(554-14-3) | | EPA Substance Registry System | Thiophene, 2-methyl- (554-14-3) |
| | 2-Methylthiophene Usage And Synthesis |
| Chemical Properties | clear colorless to slightly yellow liquid | | Uses | 2-Methylthiophene, is used as a flavoring agent that naturally occurs in grilled and roasted beef, papaya, cooked shrimp, whiskey, and in trace amounts in roasted chicken; | | Definition | ChEBI: 2-methylthiophene is a member of the class of thiophenes that is thiophene in which the hydrogen atom at position 2 is substituted by a methyl group. It has a role as a flavouring agent and a Maillard reaction product. It is a member of thiophenes and a volatile organic compound. It is functionally related to a thiophene. | | Synthesis Reference(s) | The Journal of Organic Chemistry, 14, p. 638, 1949 DOI: 10.1021/jo01156a016
Tetrahedron Letters, 22, p. 2443, 1981 DOI: 10.1016/S0040-4039(01)92928-4 |
| | 2-Methylthiophene Preparation Products And Raw materials |
|
