3-Tetrahydrothiophenone
Tetrahydrothiophen-3-one
CAS: 1003-04-9
Molecular Formula: C4H6OS
3-Tetrahydrothiophenone - Names and Identifiers
3-Tetrahydrothiophenone - Physico-chemical Properties
| Molecular Formula | C4H6OS |
| Molar Mass | 102.15 |
| Density | 1.194g/mLat 25°C(lit.) |
| Boling Point | 175°C(lit.) |
| Flash Point | 171°F |
| JECFA Number | 498 |
| Vapor Presure | 1.16mmHg at 25°C |
| Vapor Density | >1 (vs air) |
| Appearance | Liquid |
| Specific Gravity | 1.194 |
| Color | Colorless to pale yellow |
| BRN | 105201 |
| Storage Condition | Keep in dark place,Sealed in dry,Room Temperature |
| Refractive Index | n20/D 1.528(lit.) |
| Physical and Chemical Properties | Colorless to light yellow liquid, with aroma of onion, garlic, meat, vegetable and cream. Boiling Point 174~175 °c or 73 °c (2000Pa). |
| Use | Used as a spice |
3-Tetrahydrothiophenone - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
| UN IDs | UN 3334 |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 8-13 |
| TSCA | Yes |
| HS Code | 29349990 |
| Hazard Note | Irritant |
3-Tetrahydrothiophenone - Reference Information
| FEMA | 3266 | 4,5-DIHYDRO-3(2H)THIOPHENONE |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | tetrahydrothiophen-3-one belongs to heterocyclic derivatives and can be used as food spices. |
| toxicity | GRAS(FEMA). Ld501860 mg/kg (rat). |
| usage limit | FEMA: soft drinks, cold drinks, candy, jelly, pudding, gum, seasoning, pickled products, meat products, meat soup, milk and dairy products, cereal products, all 1.0mg/kg. |
| Use | GB 2760-1996 specifies the permitted use of food flavors. use as fragrance |
| production method | a product obtained by treating 4-methoxycarboxy-3-thienane oxide with 10% sulfuric acid solution. |
Last Update：2024-04-09 21:11:58
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