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| | 5-Methylthiophene-2-carboxaldehyde Basic information |
| | 5-Methylthiophene-2-carboxaldehyde Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 23-24/25-36-26-7/9-37 | | WGK Germany | 3 | | F | 8 | | Hazard Note | Irritant | | TSCA | T | | HazardClass | IRRITANT, AIR SENSITIVE | | HS Code | 29349990 |
| | 5-Methylthiophene-2-carboxaldehyde Usage And Synthesis |
| Description | May be synthesized from thiophene (or its derivatives) and formamide
in the presence of POCl3; from N-(2-thenyl)formaldimines. | | Chemical Properties | CLEAR YELLOW TO BROWN LIQUID | | Occurrence | Reported found in French fried potato, roasted peanuts, tomato, wheat bread, raw chicken, cooked beef, pork
liver, cognac, malt whiskey, coffee, popcorn, krill, shrimp and okra | | Uses | 5-Methylthiophene-2-carboxaldehyde is used as a food additive. It is an analytical reagent. The reagent has been synthesized and characterized using IR, 1H NMR and Mass spectral data. | | Preparation | From thiophene (or its derivatives) and formamide in the presence of POCl3; from N-(2-thienyl)formaldimines. | | Definition | ChEBI: 5-Methyl-2-thiophenecarboxaldehyde is a member of thiophenes. | | Taste threshold values | Taste characteristics at 5 ppm: sweet, almond, fruity, heliotropine and nutty | | General Description | 5-Methyl-2-thiophenecarboxaldehyde can be obtained as a product from 2-thiophenecarboxaldehyde via metalation, and alkylation, followed by a series of reactions. |
| | 5-Methylthiophene-2-carboxaldehyde Preparation Products And Raw materials |
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