13679-85-1 Usage
Description
Dihydro-2-methyl-3(2H)-thiophenone is a dually substituted thiophene compound with distinct organoleptic qualities, characterized by its buttery and balsamic taste. It is a light yellow liquid with a pungent, alliaceous aroma, reminiscent of coffee with a gasoline nuance. Dihydro-2-methyl-3(2H)-thiophenone is known to occur naturally in various food items and beverages, such as beer, coffee, corn, roasted peanuts, cooked beef and pork, malt whiskey, grape wines, tea, strawberry and bilberry wine, and butter and malt.
Uses
Used in Flavor and Fragrance Industry:
Dihydro-2-methyl-3(2H)-thiophenone is used as a flavoring agent for its buttery and balsamic taste characteristics. It is particularly suitable for enhancing the flavor of food products that require a rich, creamy, and slightly spicy note. The compound's taste threshold values at 5 ppm include horseradish and onion with a slight bite and a milky nuance.
Used in Aromatherapy and Perfumery:
In the aromatherapy and perfumery industry, Dihydro-2-methyl-3(2H)-thiophenone is used as a fragrance ingredient for its pungent, alliaceous, and coffee-like aroma with a gasoline nuance. Its aroma threshold values at 1.0% make it a valuable addition to perfume compositions, where it can contribute to creating complex and long-lasting scents.
Used in the Beverage Industry:
Dihydro-2-methyl-3(2H)-thiophenone is used as a flavor enhancer in the beverage industry, particularly in the production of beer, wine, and malt whiskey. Its natural occurrence in these beverages makes it an ideal additive for enhancing their taste and aroma profiles, providing a richer and more complex sensory experience for consumers.
Used in the Food Industry:
In the food industry, Dihydro-2-methyl-3(2H)-thiophenone is used as an additive to improve the taste and aroma of various products, such as roasted peanuts, cooked beef and pork, and butter and malt. Its ability to impart a buttery and balsamic flavor makes it a valuable ingredient in the development of new and innovative food products.
Used in the Pharmaceutical Industry:
Although not explicitly mentioned in the provided materials, Dihydro-2-methyl-3(2H)-thiophenone may also have potential applications in the pharmaceutical industry, particularly in the development of drugs targeting specific receptors or enzymes. Its unique chemical structure and properties could be harnessed for the design of novel therapeutic agents.
Check Digit Verification of cas no
The CAS Registry Mumber 13679-85-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,3,6,7 and 9 respectively; the second part has 2 digits, 8 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 13679-85:
(7*1)+(6*3)+(5*6)+(4*7)+(3*9)+(2*8)+(1*5)=131
131 % 10 = 1
So 13679-85-1 is a valid CAS Registry Number.
InChI:InChI=1/C5H8OS/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3
13679-85-1Relevant articles and documents
Effect of pH on the maillard reaction of [C]xylose, cystein, and thiamin
Cerny, Christoph,Briffod, Matthieu
, p. 1552 - 1556 (2007)
The influence of different pH values, ranging from 4.0 to 7.0, on the formation of sulfur volatiles in the Maillard reaction was studied using a model system with [13C5]xylose, cysteine, and thiamin. The use of 13C-labeled xylose allowed, by analysis of the mass spectra, volatiles that incorporated xylose carbons in the molecule from other carbon sources to be discerned. For 2-furaldehyde and 2-furfurylthiol, which were favored at low pH, the labeling experiments clearly indicated that xylose was the exclusive carbon source. On the other hand, xylose was virtually not involved in the formation of 3-mercapto-2-butanone, 4,5-dihydro-2-methyl-3- furanthiol, and 5-(2-hydroxyethyl)-4-methylthiazole, which apparently stemmed from thiamin degradation. Both xylose and thiamin seemed to significantly contribute to the formation of 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone, and therefore different formation pathways must exist for each of these molecules. In general, the pH determined strongly which volatiles were formed, and to what extent. However, the relative contribution of xylose to the C-skeleton of a particular compound changed only slightly within the investigated pH range, when both xylose and thiamin were involved in the formation.
Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang
, (2021/09/28)
The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-D-ribulos-1-yl)-glycine r
Stereoisomeric Flavor Substances XXXI. - Tetrahydro-2-methylthiophen-3-ol - Structure and Properties of the Stereoisomers
Mosandl, Armin,Hener, Uwe,Fenske, Heinz-Dieter
, p. 859 - 862 (2007/10/02)
Tetrahydro-2-methylthiophen-3-ol (6) has been synthesized and separated by liquid chromatography to yield cis(6a/6a') and trans isomers (6b/6b').Using (S)-tetrahydro-5-oxo-2-furancarboxylic acid chloride, 6a/6a' and 6b/6b' are transformed into the diastereomeric esters 7 - 10 which are separated by liquid chromatography.Hydrolysis of the esters yields the optically pure stereoisomers 6a, 6a', 6b, and 6b'.Absolute configuration and sensory characteristics of these stereoisomers are given.
