W237027
Diacetyl
natural, ≥95%
Synonym(s):
2,3-Butanedione, Biacetyl, Diacetyl
Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
CH3COCOCH3
CAS Number:
Molecular Weight:
86.09
UNSPSC Code:
12164502
Flavis number:
7.052
PubChem Substance ID:
EC Number:
207-069-8
Beilstein/REAXYS Number:
605398
MDL number:
grade
natural
vapor density
3 (vs air)
vapor pressure
52.2 mmHg ( 20 °C)
assay
≥95%
autoignition temp.
345 °C
refractive index
n20/D 1.394 (lit.)
bp
88 °C (lit.)
density
0.981 g/mL (lit.)
application(s)
flavors and fragrances
SMILES string
CC(=O)C(C)=O
InChI
1S/C4H6O2/c1-3(5)4(2)6/h1-2H3
InChI key
QSJXEFYPDANLFS-UHFFFAOYSA-N
Regulatory Information
新产品
This item has
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Xue Zhao et al.
Food chemistry, 305, 125504-125504 (2019-10-14)
Glucosamine (GlcN) and GlcN-myoglobin reaction systems were incubated at 4 °C to verify that GlcN can go through non-enzymatic browning at this low temperature, and to test the hypothesis that certain reductones from GlcN non-enzymatic browning can promote the formation of
M I Rincon-Delgadillo et al.
Journal of dairy science, 95(3), 1128-1139 (2012-03-01)
Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This
A G Cruz et al.
Journal of dairy science, 95(5), 2261-2269 (2012-05-01)
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg)