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编号:
3526
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.186
NACRES:
NA.21
Agency:
meets purity specifications of JECFA
等级
FG
Halal
Kosher
natural
质量水平
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
99%
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
折射率
n20/D 1.414
密度
1.000 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
环保替代产品分类
性状检查
creamy; buttery; ethereal; sweet
SMILES字符串
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
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一般描述
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".
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
150.8 °F - closed cup
闪点(°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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