5-ethyl-2-thiophene carboxaldehyde
2-thiophenecarboxaldehyde, 5-ethyl-

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  36880-33-8 5-Ethylthiophene-2-carbaldehyde

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Name: 5-ethylthiophene-2-carbaldehyde CAS Number: 36880-33-8 3D/inchi ECHA EINECS - REACH Pre-Reg: 253-252-0 FDA UNII: 8I907X809K Nikkaji Web: J260.692E MDL: MFCD00143457 XlogP3-AA: 2.20 (est) Molecular Weight: 140.20496000 Formula: C7 H8 O S NMR Predictor: Predict (works with chrome, Edge 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 DG SANTE Food Flavourings: 15.074 5-ethylthiophene-2-carbaldehyde   Physical Properties: Appearance: pale yellow to brown solid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 62.00 °C. @ 760.00 mm Hg Boiling Point: 225.00 to 227.00 °C. @ 760.00 mm Hg Boiling Point: 65.00 °C. @ 2.00 mm Hg Vapor Pressure: 0.077000 mmHg @ 25.00 °C. (est) Vapor Density: 4.8 ( Air = 1 ) Flash Point: 193.00 °F. TCC ( 89.44 °C. ) logP (o/w): 1.727 (est) Soluble in:   alcohol   water, 535 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: fruity almond bitter almond cherry Odor Description:at 0.10 % in propylene glycol. like benzaldehyde Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 5-Ethylthiophene-2-carbaldehyde Santa Cruz Biotechnology For experimental / research use only. 5-Ethyl-2-thiophenecarboxaldehyde Sigma-Aldrich: Aldrich For experimental / research use only. 5-Ethyl-2-thiophenecarboxaldehyde 98% sds Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   Safety Information: Preferred SDS: View   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: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 5-ethyl-2-thiophene carboxaldehyde usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0..37 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.20000 1.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.20000 1.00000 Processed fruit (04.1): 0.20000 1.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.20000 1.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.10000 0.50000 Bakery wares (07.0): 0.20000 1.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.20000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.20000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.10000 0.50000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.20000 1.00000 Ready-to-eat savouries (15.0): 0.40000 2.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.10000 0.50000   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 Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): 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 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000). View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):36880-33-8 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :169830 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 5-ethylthiophene-2-carbaldehyde Chemidplus:0036880338   References:   5-ethylthiophene-2-carbaldehyde NIST Chemistry WebBook: Search Inchi Pubchem (cid): 169830 Pubchem (sid): 135126340   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 HMDB (The Human Metabolome Database): Search ChemSpider: View   Potential Blenders and core components note For Odor almond bitter almond oil replacer FL/FR anisic ortho- acetanisole FL/FR ortho- anisaldehyde FL/FR balsamic 2- acetyl furan FL/FR benzyl cinnamate FL/FR (E)- benzyl tiglate FL/FR methyl (E)-cinnamate FL/FR methyl cinnamate FL/FR berry raspberry ketone methyl ether FL/FR bready furfural FL/FR buttery 3,4- hexane dione FL/FR camphoreous butyrophenone FL/FR caramellic 5- methyl furfural FL/FR chocolate chocolate pyrazine A FL/FR 2- methoxy-3-methyl pyrazine FL/FR earthy dibenzyl ether FL/FR ethereal cyclohexyl formate FL/FR fatty (R)-gamma- octalactone FL/FR floral acetophenone FL/FR benzyl formate FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR para- tolualdehyde propylene glycol acetal FL/FR fruity allyl 2-ethyl butyrate FL/FR allyl isovalerate FL/FR bitter almond oil FL/FR iso amyl 2-methyl butyrate FL/FR amyl butyrate FL/FR para- anisyl propionate FL/FR benzaldehyde FL/FR benzaldehyde glycrol acetal FL/FR 2- benzofuran carboxaldehyde FL/FR bread thiophene FL/FR cherry oxyacetate FL/FR cherry pentenoate FL/FR cherry propanol FL/FR cinnamyl isobutyrate FL/FR cyclohexyl cinnamate FL/FR 4- ethyl benzaldehyde FL/FR ethyl benzoyl acetate FL/FR ethyl methyl-para-tolyl glycidate FL/FR heptyl isobutyrate FL/FR 4- hydroxybenzyl alcohol FL/FR 3- methyl-2-butenal FL/FR prunus amygdalus amara seed extract FL/FR para- tolualdehyde FL/FR meta- tolualdehyde FL/FR tolualdehyde glyceryl acetal FL/FR tolualdehydes (mixed o,m,p) FL/FR green benzaldehyde dimethyl acetal FL/FR (Z)-2- penten-1-ol FL/FR phenyl acetaldehyde diethyl acetal FL/FR herbal laevo- perillaldehyde FL/FR honey methyl phenyl acetate FL/FR phenyl pyruvic acid FL/FR naphthyl 2,4- dimethyl benzaldehyde FL/FR nutty 3,5- cocoa pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR nutty cyclohexenone FL/FR phenolic 2'- hydroxyacetophenone FL/FR methyl benzoate FL/FR powdery para- anisyl acetate FL/FR dibenzyl ketone FL/FR spicy cinnamyl isovalerate FL/FR cinnamyl propionate FL/FR (E)-para- methoxycinnamaldehyde FL/FR para- methoxycinnamaldehyde FL/FR woody 4- hydroxybenzaldehyde FL/FR For Flavor No flavor group found for these para- anisyl propionate FL/FR butyrophenone FL/FR chocolate pyrazine A FL/FR chocolate pyrazine B FL ethyl 2-phenyl-3-furoate FL 4- ethyl benzaldehyde FL/FR 2,4- heptadien-1-ol FL (E,E)-2,4- heptadien-1-ol FL 2- hexenal FL (E)-para- methoxycinnamaldehyde FL/FR methyl (E)-cinnamate FL/FR methyl furfuracrylate FL 4- methyl salicylaldehyde FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR (R)-gamma- octalactone FL/FR phenyl acetaldehyde diethyl acetal FL/FR iso quinoline FL tolualdehyde glyceryl acetal FL/FR para- tolualdehyde propylene glycol acetal FL/FR almond almond bitter almond oil replacer FL/FR anisic ortho- anisaldehyde FL/FR aromatic laevo- perillaldehyde FL/FR balsamic (E)- benzyl tiglate FL/FR berry heptyl isobutyrate FL/FR raspberry ketone methyl ether FL/FR bitter dibenzyl ketone FL/FR 3,4- dihydroxybenzaldehyde FL methyl ethoxypyrazine FL brown furfural FL/FR 5- methyl furfural FL/FR buttery 3,4- hexane dione FL/FR cherry para- methoxycinnamaldehyde FL/FR cocoa 2- methyl furan FL creamy 4- hydroxybenzaldehyde FL/FR ethereal allyl 2-ethyl butyrate FL/FR floral cinnamyl propionate FL/FR methyl phenyl acetate FL/FR fruity allyl isovalerate FL/FR bitter almond oil FL/FR iso amyl 2-methyl butyrate FL/FR amyl butyrate FL/FR para- anisyl acetate FL/FR benzaldehyde FL/FR benzaldehyde glycrol acetal FL/FR benzyl formate FL/FR bread thiophene FL/FR cherry laurel oil FL cherry oxyacetate FL/FR cherry pentenoate FL/FR cherry propanol FL/FR cinnamyl isobutyrate FL/FR cinnamyl isovalerate FL/FR cyclohexyl cinnamate FL/FR dibenzyl ether FL/FR ethyl benzoyl acetate FL/FR ethyl methyl-para-tolyl glycidate FL/FR 2,4- hexadien-1-ol FL 4- hydroxybenzyl alcohol FL/FR 3- methyl-2-butenal FL/FR meta- tolualdehyde FL/FR tolualdehydes (mixed o,m,p) FL/FR green benzaldehyde dimethyl acetal FL/FR cyclohexyl formate FL/FR (Z)-2- penten-1-ol FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR naphthyl 2,4- dimethyl benzaldehyde FL/FR 2'- hydroxyacetophenone FL/FR nutty 2- acetyl furan FL/FR 2- benzofuran carboxaldehyde FL/FR 3,5- cocoa pyrazine FL/FR 3,5(6)- cocoa pyrazine FL 1- ethyl-2-acetyl pyrrole FL 2- methoxy-3-methyl pyrazine FL/FR nutty cyclohexenone FL/FR prunus amygdalus amara seed extract FL/FR phenolic methyl benzoate FL/FR phenyl pyruvic acid FL/FR powdery ortho- acetanisole FL/FR acetophenone FL/FR powdery ketone FL spicy benzyl cinnamate FL/FR methyl cinnamate FL/FR para- tolualdehyde FL/FR sweet 2- acetyl-3-methyl thiophene FL   Potential Uses: FL cherry FL meat FL nut   Occurrence (nature, food, other):note   not found in nature   Synonyms: 5- ethyl thiophene-2-carbaldehyde 5- ethyl-2-thiophenecarbaldehyde 5- ethyl-2-thiophenecarboxaldehyde 5- ethyl-thiophene-2-carbaldehyde 5- ethylthiophene-2-carbaldehyde 5- ethylthiophene-2-carboxaldehyde 2- thiophenecarboxaldehyde, 5-ethyl-   Articles:   None found yet. 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Notes: None found