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| | 2,6-DIMETHYLTHIOPHENOL Chemical Properties |
| Melting point | -30°C (estimate) | | Boiling point | 122 °C50 mm Hg | | density | 1.038 g/mL at 25 °C | | FEMA | 3666 | 2,6-DIMETHYLTHIOPHENOL | | refractive index | n20/D 1.575 | | Fp | 186 °F | | storage temp. | Inert atmosphere,Room Temperature | | form | liquid | | pka | 7.03±0.50(Predicted) | | color | Clear | | Specific Gravity | 1.038 | | Odor | at 0.10 % in propylene glycol. sulfury meaty roasted phenolic metallic | | Odor Type | sulfurous | | Sensitive | Moisture Sensitive | | JECFA Number | 530 | | BRN | 1099405 | | InChIKey | QCLJODDRBGKIRW-UHFFFAOYSA-N | | LogP | 3.15 | | CAS DataBase Reference | 118-72-9(CAS DataBase Reference) | | EPA Substance Registry System | Benzenethiol, 2,6-dimethyl- (118-72-9) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36/37/39-36-7/9 | | RIDADR | UN 3334 | | WGK Germany | 2 | | TSCA | T | | HazardClass | 6.1 | | HazardClass | IRRITANT, STENCH | | HS Code | 29309090 |
| | 2,6-DIMETHYLTHIOPHENOL Usage And Synthesis |
| Description | 2,6-Dimethylbenzenethiol, also known as 2,6-dimethyl thiophenol or 2,6-xylenethiol, the molecular formula is C8H10S, which belongs to the class of organic compounds known as thiophenols. Thiophenols are compounds containing a thiophenol ring, which a phenol derivative obtained by replacing the oxygen atom from the hydroxyl group (attached to the benzene) by a sulfur atom. 2,6-Dimethylbenzenethiol is a very weakly acidic compound (based on its pKa). 2,6-Dimethylbenzenethiol is a meaty, metallic, and phenolic tasting compound.
2,6-Dimethylbenzenethiol is found in animal foods. It is present in boiled beef. It is a flavouring ingredient. 2,6-Dimethylbenzenethiol was used in the synthesis of (2,6-Me2C6H3S)2Pb by reacting with Pb(OAc)2.
| | Chemical Properties | clear colorless to light yellow liquid | | Chemical Properties | 2,6-Dimethylthiophenol has a strong odor. | | Occurrence | Reported found in boiled beef | | Uses | 2,6-Dimethylbenzenethiol was used in the synthesis of (2,6-Me2C6H3S)2Pb by reacting with Pb(OAc)2. | | Taste threshold values | Meaty, vegetative and nutty with a slight sulfuraceous nuance. |
| | 2,6-DIMETHYLTHIOPHENOL Preparation Products And Raw materials |
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