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
CAS Number:
分子量:
100.12
FEMA编号:
2841
Beilstein:
1699638
EC 号:
欧洲委员会编号:
2039
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
7.060
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
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
法规信息
危险化学品
Alexander M van der Linden et al.
Genetics, 180(3), 1475-1491 (2008-10-04)
The regulation of chemoreceptor (CR) gene expression by environmental signals and internal cues may contribute to the modulation of multiple physiological processes and behavior in Caenorhabditis elegans. We previously showed that KIN-29, a homolog of salt-inducible kinase, acts in sensory
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
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.
J H Chou et al.
Genetics, 157(1), 211-224 (2001-01-05)
Caenorhabditis elegans odr-2 mutants are defective in the ability to chemotax to odorants that are recognized by the two AWC olfactory neurons. Like many other olfactory mutants, they retain responses to high concentrations of AWC-sensed odors; we show here that
J Carballo et al.
The Italian journal of biochemistry, 42(2), 79-89 (1993-03-01)
L-glycol dehydrogenase from Enterobacter aerogenes shows a high affinity by NADH (Ks = 2-4 microM; Km = 4.3-9.7 microM), which indicates that it must operate in vivo saturated with this coenzyme. Michaelis and dissociation constants for the reduction of the
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