W352623
2-Acetoxy-3-butanone
natural, 99%, FG
别名:
Acetoin acetate
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关于此项目
经验公式（希尔记法）:
C6H10O3
化学文摘社编号:
分子量:
130.14
FEMA Number:
3526
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.186
NACRES:
NA.21
MDL number:
Organoleptic:
creamy; buttery; ethereal; sweet
Grade:
FG, Halal, Kosher, natural
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
CC(OC(C)=O)C(C)=O
InChI
1S/C6H10O3/c1-4(7)5(2)9-6(3)8/h5H,1-3H3
InChI key
ZKPTYCJWRHHBOW-UHFFFAOYSA-N
grade
FG, Halal, Kosher, natural
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
99%
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.414
density
1.000 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
greener alternative category
organoleptic
creamy; buttery; ethereal; sweet
Quality Level
General description
2-Acetoxy-3-butanone occurs naturally in paw paw fruit. It is also reported to be formed by the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.
We are committed to bringing you greener alternative products, which adhere to one or more of the 12 Principles of Green Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
150.8 °F - closed cup
flash_point_c
66 °C - closed cup
Effect of pH on the volatile formation from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone.
Shu CK & Ho CT
Journal of Agricultural and Food Chemistry, 36(4), 801-803 (1988)
Volatile components of pawpaw fruit (Asimina triloba Dunal).
Shiota H.
Journal of Agricultural and Food Chemistry, 39(9), 1631-1635 (1991)
Two novel thiophenes identified from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 34(2), 344-346 (1986)
Aline Robert-Hazotte et al.
Scientific reports, 9(1), 2492-2492 (2019-02-23)
Odorant-metabolizing enzymes are critically involved in the clearance of odorant molecules from the environment of the nasal neuro-olfactory tissue to maintain the sensitivity of olfactory detection. Odorant metabolism may also generate metabolites in situ, the characterization and function of which
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