| Melting point |
-49.15°C (estimate) |
| Boiling point |
95-97°C 30mm |
| Density |
0,944 g/cm3 |
| refractive index |
1.4995 |
| FEMA |
4387 | 2-PENTYLTHIOPHENE |
| FLAVIS Number |
15.096 | 2-Pentylthiophene |
| Flash point |
75°C |
| storage temp. |
Keep in dark place,Inert atmosphere,Room temperature |
| form |
clear liquid |
| color |
Colorless to Brown |
| Odor |
at 1.00 % in propylene glycol. fatty chicken coup cranberry roasted hazelnut corn roasted barley fermented meaty bloody |
| Odor Type |
fatty |
| biological source |
synthetic |
| Water Solubility |
Slightly soluble in water. |
| JECFA Number |
2106 |
| BRN |
107941 |
| Major Application |
flavors and fragrances |
| InChI |
1S/C9H14S/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3 |
| InChIKey |
NOYVOSGVFSEKPR-UHFFFAOYSA-N |
| SMILES |
[s]1c(ccc1)CCCCC |
| LogP |
4.48 |
| CAS DataBase Reference |
4861-58-9(CAS DataBase Reference) |
| Substances Added to Food (formerly EAFUS) |
2-PENTYLTHIOPHENE |
| FDA UNII |
L79LOS1ZKM |
| EPA Substance Registry System |
Thiophene, 2-pentyl- (4861-58-9) |
| UNSPSC Code |
12164502 |
| NACRES |
NA.21 |
