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Merck
CN

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:
127-17-3
分子量:
88.06
FEMA Number:
2970
Council of Europe no.:
19
UNSPSC Code:
12164502
eCl@ss:
39021320
PubChem Substance ID:
24901426
Flavis number:
8.019
EC Number:
204-824-3
NACRES:
NA.21
MDL number:
MFCD00002585
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

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产品名称

丙酮酸, ≥97%, FG

SMILES string

CC(=O)C(O)=O

InChI

1S/C3H4O3/c1-2(4)3(5)6/h1H3,(H,5,6)

InChI key

LCTONWCANYUPML-UHFFFAOYSA-N

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

storage temp.

2-8°C

Quality Level

300
400

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相关类别

Biochem/physiol Actions

味觉阈值为 5ppm

General description

天然存在：芦笋、牛肉、清酒、弗吉尼亚烟草、小麦面包。
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。

wgk

WGK 1

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS8523
SHBS8522
SHBS2495
SHBR5298
SHBR3477

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Development of an automated system for pyruvic acid analysis in onion breeding.
Yoo KS & Pike LM.
Sci. Hortic., 82(3), 193-201 (1999)
A simplified pyruvic acid analysis suitable for onion breeding programs.
Yoo KS, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(6), 1306-1306 (1995)
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