Description
May be synthesized from thiophene (or its derivatives) and formamide
in the presence of POCl3; from N-(2-thenyl)formaldimines.
Chemical Properties
CLEAR YELLOW TO BROWN LIQUID
Occurrence
Reported found in French fried potato, roasted peanuts, tomato, wheat bread, raw chicken, cooked beef, pork
liver, cognac, malt whiskey, coffee, popcorn, krill, shrimp and okra
Uses
5-Methylthiophene-2-carboxaldehyde is used as a food additive. It is an analytical reagent. The reagent has been synthesized and characterized using IR, 1H NMR and Mass spectral data.
Preparation
From thiophene (or its derivatives) and formamide in the presence of POCl3; from N-(2-thienyl)formaldimines.
Definition
ChEBI: 5-Methyl-2-thiophenecarboxaldehyde is a member of thiophenes.
Taste threshold values
Taste characteristics at 5 ppm: sweet, almond, fruity, heliotropine and nutty
General Description
5-Methyl-2-thiophenecarboxaldehyde can be obtained as a product from 2-thiophenecarboxaldehyde via metalation, and alkylation, followed by a series of reactions.
