W237027
双乙酰
natural, ≥95%
别名:
2,3-丁二酮, 双乙酰, 联乙酰
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关于此项目
线性分子式:
CH3COCOCH3
化学文摘社编号:
分子量:
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
法规信息
新产品
此项目有
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
Eveline J Bartowsky et al.
International journal of food microbiology, 96(3), 235-252 (2004-09-30)
The diketone, diacetyl, is a major flavour metabolite produced by lactic acid bacteria (LAB). Of the LAB associated with wine, Oenococcus oeni is encouraged during the malolactic (ML) fermentation, a biodeacidification of wine during which the metabolism of diacetyl occurs.