W297003
丙酮酸
≥97%, FG
别名:
α-酮丙酸, 2-氧代戊二酸
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关于此项目
线性分子式:
CH3COCOOH
化学文摘社编号:
分子量:
88.06
FEMA Number:
2970
Council of Europe no.:
19
UNSPSC Code:
12164502
eCl@ss:
39021320
PubChem Substance ID:
Flavis number:
8.019
EC Number:
204-824-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506211
Organoleptic:
caramel; acidic; sour
Grade:
FG, Fragrance grade, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515
assay
≥97%
refractive index
n20/D 1.428 (lit.)
bp
165 °C (lit.)
mp
11-12 °C (lit.)
density
1.267 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; acidic; sour
SMILES string
CC(=O)C(O)=O
storage temp.
2-8°C
InChI
1S/C3H4O3/c1-2(4)3(5)6/h1H3,(H,5,6)
InChI key
LCTONWCANYUPML-UHFFFAOYSA-N
General description
丙酮酸是洋葱组织在浸渍或切碎过程中，通过蒜酶将被称为S-烷（烯）基-L-半胱氨酸-亚砜的风味前体进行水解时所形成的关键组分。丙酮酸形成的量可用作洋葱刺激性的量度。
天然存在：芦笋、牛肉、清酒、弗吉尼亚烟草、小麦面包。
Biochem/physiol Actions
味觉阈值为 5ppm
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wgk
WGK 1
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1C
存储类别
8A - Combustible corrosive hazardous materials
flash_point_f
183.2 °F - closed cup
flash_point_c
84 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter