May be synthesized from thiophene (or its derivatives) and formamide
in the presence of POCl3; from N-(2-thenyl)formaldimines.
CLEAR YELLOW TO BROWN LIQUID
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
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.
From thiophene (or its derivatives) and formamide in the presence of POCl3; from N-(2-thienyl)formaldimines.
ChEBI: 5-Methyl-2-thiophenecarboxaldehyde is a member of thiophenes.
Taste characteristics at 5 ppm: sweet, almond, fruity, heliotropine and nutty
5-Methyl-2-thiophenecarboxaldehyde can be obtained as a product from 2-thiophenecarboxaldehyde via metalation, and alkylation, followed by a series of reactions.
