Dihydro-2-methyl-3(2H)-thiophenone
Dihydro-2-methyl-3(2H)-thiophenone, identified by CAS number 13679-85-1, is a cyclic organosulfur compound belonging to the class of tetrahydrothiophenones. Characterized as a colorless to pale yellow liquid, it possesses a distinctively pungent, savory, and sulfurous aroma profile that is highly valued in specialized chemical formulations. Its molecular structure features a five-membered ring containing a sulfur atom and a ketone group, with a methyl substituent at the second position, contributing to its unique reactivity and sensory properties.
In industrial and research settings, this compound is recognized as a versatile building block and an essential component in the creation of complex aromatic profiles. Due to its volatility and specific odor threshold, it requires careful handling and storage in cool, well-ventilated environments, typically under inert gas to maintain its chemical stability. As a high-purity chemical raw material, it serves as a critical tool for chemists looking to synthesize sulfur-containing derivatives or develop sophisticated sensory products.
• In the flavor industry, this compound is utilized to impart authentic savory and roasted notes to food-grade formulations. It is particularly effective in mimicking the complex aromatic profiles of roasted coffee, cooked meats, and various nut varieties, where its sulfurous undertones provide depth and realism to the final flavor profile.
• Within the fragrance sector, Dihydro-2-methyl-3(2H)-thiophenone serves as a specialty ingredient for developing unique olfactory experiences. Its ability to add earthy, metallic, or roasted nuances makes it a valuable asset for perfumers seeking to create avant-garde scents or to enhance the top and heart notes of masculine-leaning fragrances.
• As a chemical intermediate, the compound is employed in the synthesis of diverse heterocyclic molecules. Its functional groups allow for various chemical transformations, including reductions and nucleophilic additions, facilitating the production of more complex sulfur-containing pharmaceuticals or agrochemical precursors in research and development laboratories.
• The material is also investigated in analytical chemistry and sensory science for its role as a marker in food spoilage or fermentation processes. Its presence in natural extracts, such as those derived from heated vegetables or beverages, makes it a subject of study for understanding the chemical pathways that lead to characteristic aroma development during thermal processing.
Product Name: Dihydro-2-methyl-3(2H)-thiophenone
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