2-Thiophenecarboxaldehyde

• Formula: C₅H₄OS
• Molecular weight: 112.150
• IUPAC Standard InChI: InChI=1S/C5H4OS/c6-4-5-2-1-3-7-5/h1-4H Copy

  
• IUPAC Standard InChIKey: CNUDBTRUORMMPA-UHFFFAOYSA-N Copy
• CAS Registry Number: 98-03-3
• Chemical structure:
  This structure is also available as a 2d Mol file or as a computed 3d SD file
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• Other names: α-Formylthiophene; α-Thiophenecarboxaldehyde; 2-Formylthiophene; 2-Thienylaldehyde; 2-Thienylcarboxaldehyde; 2-Thiophenealdehyde; Thiophene-2-carboxaldehyde; Thiophene-2-aldehyde; Thiophene-2-carbaldehyde; 2-Thiophenecarbaldehyde; 2-Thiophenaldehyde; 2-Carboxaldehyde-thiophene; 2-Thiophencarboxaldehyde; 2-Thiophene carboxyaldehyde; 2-Thienaldehyde; NSC 2162; thiophenecarboxaldehyde; 2-thiophenic aldehyde; thiophen-2-carboxaldehyde
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• Information on this page:
  • Van Den Dool and Kratz RI, polar column, custom temperature program
  • References
  • Notes
• Other data available:
  • Phase change data
  • Gas phase ion energetics data
  • IR Spectrum
  • Mass spectrum (electron ionization)
  • Gas Chromatography
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Van Den Dool and Kratz RI, polar column, custom temperature program

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Sérot, Regost, et al., 2002
Sérot, T.; Regost, C.; Arzel, J., Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources, J. Sci. Food Agric., 2002, 82, 6, 636-643, https://doi.org/10.1002/jsfa.1096 . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Prost, Serot, et al., 1998
Prost, C.; Serot, T.; Demaimay, M., Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.), J. Agric. Food Chem., 1998, 46, 8, 3214-3219, https://doi.org/10.1021/jf980128o . [all data]

Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P., Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques, J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t . [all data]

Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R., Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment, J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q . [all data]

Hofmann and Schieberle, 1995
Hofmann, T.; Schieberle, P., Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques, J. Agric. Food Chem., 1995, 43, 8, 2187-2194, https://doi.org/10.1021/jf00056a042 . [all data]

Notes

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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