74015-70-6

Basic information

• Product Name: 4,5-Dihydro-2-methylthiophen-3-(2H)-on
• CAS NO: 74015-70-6
• Molecular Weight: 116.184
• Mol File: 74015-70-6.mol
• Article Data: 5

Chemical Properties

• CAS DataBase Reference: 4,5-Dihydro-2-methylthiophen-3-(2H)-on(CAS DataBase Reference)
• NIST Chemistry Reference: 4,5-Dihydro-2-methylthiophen-3-(2H)-on(74015-70-6)
• EPA Substance Registry System: 4,5-Dihydro-2-methylthiophen-3-(2H)-on(74015-70-6)

Safety Data

• Hazardous Substances Data: 74015-70-6(Hazardous Substances Data)

Upstream product

• 19322-27-1 4-hydroxy-5-methyl-3[2H]-furanone 
• 52-90-4 L-Cysteine 
• 1262683-58-8 [13C₅]xylose 
• 59-43-8 vitamin B₁ 
• 58-86-6 D-xylose 
• 178101-88-7 [1-¹³C]ascorbic acid 
• 50-81-7 ascorbic acid 
• 66319-07-1 5-methyl-4-oxotetrahydro-3-thiophencarboxylic acid methyl ester 
• 80289-37-8 4-ethoxycarbonyl-2-methylthiolan-3-one 

Downstream Products

• 121013-77-2 (R)-2-Phenylpropionsaeure-<(2S,3R)-tetrahydro-2-methylthiophen-3-yl>ester 
• 121013-78-3 (R)-2-Phenylpropionsaeure-<(2R,3S)-tetrahydro-2-methylthiophen-3-yl>ester 
• 946134-08-3 (R)-(2-methyl-dihydrothiophen-3-ylidene)(1-phenylethyl)amine 

Relevant articles and documents

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

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

Effect of pH on the maillard reaction of [C]xylose, cystein, and thiamin

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.

Stereoisomeric Flavor Substances XXXI. - Tetrahydro-2-methylthiophen-3-ol - Structure and Properties of the Stereoisomers

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.