生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
方案
≥96%
折射率
n20/D 1.404 (lit.)
沸点
110-112 °C (lit.)
mp
−52 °C (lit.)
密度
0.957 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
caramel; cheese; creamy; buttery; sweet
储存温度
2-8°C
SMILES字符串
CCC(=O)C(C)=O
InChI
1S/C5H8O2/c1-3-5(7)4(2)6/h3H2,1-2H3
InChI key
TZMFJUDUGYTVRY-UHFFFAOYSA-N
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应用
- Changes in physicochemical properties and microbial community succession during leaf stacking fermentation.: This research investigates the changes in physicochemical properties and microbial communities during leaf fermentation, with a focus on the role of volatile compounds like 2,3-pentanedione. The study provides insights into fermentation processes and microbial interactions (Zhang et al., 2023).
生化/生理作用
Odor at 1.0%
Taste at 1-5.0 ppm
其他说明
Natural occurrence: Butter, cocoa, coffee, potato chips, roasted almonds, pecans, wheat bread, and yogurt.
法律信息
Additional information may be required prior to purchase of this material
警示用语：
Danger
危险声明
危险分类
Flam. Liq. 2 - Skin Sens. 1B - STOT RE 2
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
66.2 °F - closed cup
闪点(°C)
19 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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