2527-76-6

Basic information

• Product Name: 2-methylthiophene-3-thiol
• Synonyms: 2-methylthiophene-3-thiol;methyl-thiophenethiol,2-methyl-3-thiophenethiol;3-Thiophenethiol, 2-methyl-;2-Methyl-3-thiophenethiol;2-Methyl-3-mercaptothiophene;2-Methyl-3-thienylthiol
• CAS NO: 2527-76-6
• Molecular Formula: C₅H₆S₂
• Molecular Weight: 130.23114
• EINECS: 219-770-6
• Product Categories: Heterocycle-oher series
• Mol File: 2527-76-6.mol

Chemical Properties

• Boiling Point: 189℃
• Flash Point: 68℃
• Appearance: /
• Density: 1.208
• Vapor Pressure: 0.789mmHg at 25°C
• Refractive Index: 1.615
• PKA: 6.57±0.48(Predicted)
• CAS DataBase Reference: 2-methylthiophene-3-thiol(CAS DataBase Reference)
• NIST Chemistry Reference: 2-methylthiophene-3-thiol(2527-76-6)
• EPA Substance Registry System: 2-methylthiophene-3-thiol(2527-76-6)

Safety Data

• Hazardous Substances Data: 2527-76-6(Hazardous Substances Data)

Usage

Uses

Used in Fuel Industry:
2-Methylthiophene-3-thiol is used as an odorant in the fuel industry to provide a detectable scent to natural gas and other fuels. This application is crucial for safety reasons, as it allows people to easily recognize gas leaks and take appropriate action.
Used in Chemical Synthesis:
In the realm of chemical synthesis, 2-Methylthiophene-3-thiol serves as a valuable precursor for the production of other compounds. Its unique chemical structure makes it a useful building block in the creation of various chemical products.
Used in Food and Beverage Industry:
2-Methylthiophene-3-thiol is used in the food and beverage industry to enhance the flavor profile of certain products. It occurs naturally in some foods and drinks, such as beer, where it contributes to the characteristic taste. This application takes advantage of the compound's powerful and aromatic scent to create a more appealing product for consumers.
Used in Aromatics:
Due to its strong and distinctive smell, 2-Methylthiophene-3-thiol is also used in the production of fragrances and other aromatic products. Its ability to create a unique and memorable scent makes it a desirable ingredient in the creation of perfumes, colognes, and other scented items.

InChI:InChI=1/C5H6S2/c1-4-5(6)2-3-7-4/h2-3,6H,1H3

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Relevant articles and documents

Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars

Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.

Formation of thiophenethiols by flash vacuum pyrolysis of 1,6,6aλ4-trithiapentalenes

The thermal behaviour of 1,6,6aλ4-trithiapentalene 3 and some methyl-substituted derivatives 5-7 has been investigated using a combination of flash vacuum pyrolysis (FVP), tandem mass spectrometry (MS-MS) and matrix isolation IR spectroscopy. the main products of the fragmentation (losses of CS and/or CH2=C=S) are shown to be thiophene-3-thiones (or the thiol tautomers) which are also shown to be readily available by direct sulfuration of thiophenes in chemical ionization (CS2 reagent gas) conditions.

Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

Application of the aroma extract dilution analysis on a solvent extract isolated from a thermally treated solution (145 deg C; 20 min) of cysteine/ribose led to the identification of 2-furfurylthiol, 3-mercapto-2-pentanone, 2-methyl-3-furanthiol, 5-acetyl-2,3-dihydro-1,4-thiazine, 3-mercapto-2-butanone, and bis(2-methyl-3-furyl) disulfide showing the highest flavor dilution factors among the 29 odor-active volatiles.HRGC/olfactometry of decreasing headspace volumes established especially 2-furfurylthiol and 2-methyl-3-furanthiol as important odorants and revealed 2-thenyl mercaptan and ethyl mercaptan as further key contributors to the overall roasty, meatlike, sulfury odor of the model mixture. 5-acetyl-2,3-dihydro-1,4-thiazine, identified for the first time among the volatiles of Maillard model reactions or foods, exhibited an intense roasty, popcorn-like odor at the low odor threshold of 0.06 ng/L of air, which was of the same order of magnitude as those reported in the literature for the roasty-smelling odorants 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline.Keywords: Aroma extract dilution analysis; nonenzymatic browning; Maillard reaction; ribose; cysteine; flavor; 5-acetyl-2,3-dihydro-1,4-thiazine