W284106
2,3-戊二酮
≥96%, FCC, FG
别名:
乙酰基丙酰
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关于此项目
线性分子式:
CH3CH2COCOCH3
化学文摘社编号:
分子量:
100.12
FEMA Number:
2841
Council of Europe no.:
2039
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.060
EC Number:
209-984-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1699638
Organoleptic:
caramel; cheese; creamy; buttery; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2,3-戊二酮, ≥96%, FCC, FG
SMILES string
CCC(=O)C(C)=O
InChI
1S/C5H8O2/c1-3-5(7)4(2)6/h3H2,1-2H3
InChI key
TZMFJUDUGYTVRY-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
assay
≥96%
refractive index
n20/D 1.404 (lit.)
bp
110-112 °C (lit.)
mp
−52 °C (lit.)
density
0.957 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
caramel; cheese; creamy; buttery; sweet
storage temp.
2-8°C
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Other Notes
Natural occurrence: Butter, cocoa, coffee, potato chips, roasted almonds, pecans, wheat bread, and yogurt.
Application
- 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).
Biochem/physiol Actions
Odor at 1.0%
Taste at 1-5.0 ppm
Legal Information
Additional information may be required prior to purchase of this material
signalword
Danger
hcodes
Hazard Classifications
Flam. Liq. 2 - Skin Sens. 1B - STOT RE 2
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
66.2 °F - closed cup
flash_point_c
19 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Paul Schweiger et al.
Applied microbiology and biotechnology, 87(4), 1415-1426 (2010-04-24)
Two cytosolic NADPH-dependent carbonyl reductases from Gluconobacter oxydans 621H, Gox0644 and Gox1615, were heterologously produced in Escherichia coli. The recombinant proteins were purified to homogeneity and characterized. Gox0644 and Gox1615 were dimers with native molecular masses of 66.1 and 74.5
A Ott et al.
Journal of agricultural and food chemistry, 48(3), 724-731 (2000-03-22)
Addition of branched-chain amino acids (BCAA) or an inhibitor of the BCAA biochemical pathways during fermentation of milk with a lac(-) mutant of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strongly influenced the formation of two aroma-impact compounds, 2,3-butanedione and
Magnus Rueping et al.
Organic letters, 9(5), 825-828 (2007-02-01)
[reaction: see text] A highly effective metal-catalyzed benzylation and allylic alkylation of 2,4-pentanediones has been developed. This new bismuth-catalyzed direct carbon-carbon bond forming reaction provides the corresponding monoalkylated dicarbonyl compounds in high yields after short reaction times using the lowest
C Gjermansen et al.
Journal of basic microbiology, 28(3), 175-183 (1988-01-01)
During alcoholic fermentations, the off-flavour compound diacetyl is formed non-enzymatically from acetolactate leaking out from the cells. Acetolactate is an intermediate in the biosynthesis of valine. In beer fermentation, the amount of diacetyl is reduced to acceptable levels during maturation.
V A Yaylayan et al.
Journal of agricultural and food chemistry, 47(8), 3280-3284 (1999-12-20)
Model studies using independently labeled D-[(13)C]glucoses and L-[(13)C]alanines have indicated that 2,3-butanedione is formed by a single pathway involving only glucose carbon atoms, whereas 2, 3-pentanedione is formed by two pathways, one involving glucose carbon atoms (10%) and the other
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