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W297003

Sigma-Aldrich

Pyruvic acid

≥97%, FG

Synonym(s):

α-Ketopropionic acid, 2-Oxopropionic acid

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About This Item

Linear Formula:
CH3COCOOH
CAS Number:
127-17-3
Molecular Weight:
88.06
FEMA Number:
2970
Beilstein:
506211
EC Number:
204-824-3
Council of Europe no.:
19
MDL number:
MFCD00002585
UNSPSC Code:
12164502
eCl@ss:
39021320
PubChem Substance ID:
24901426
Flavis number:
8.019
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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

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

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General description

Natural occurrence: Asparagus, beef, sake, Virginia tobacco, wheat bread.
Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors called S-alk(en)yl-L-cysteine-sulfoxides in onion tissues by allinase during maceration or chopping. The amount of pyruvic acid formed is used as a measure for onion pungency.

Biochem/physiol Actions

Taste at 5 ppm

Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point(F)

183.2 °F - closed cup

Flash Point(C)

84 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN9868
SHBN4320
SHBN2741
SHBM3531
SHBL9317

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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)
Onion flavor and odor, enzymatic development of pyruvic acid in onion as a measure of pungency.
Schwimmer S & Weston WJ
Journal of Agricultural and Food Chemistry, 9(4), 301-304 (1961)
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)
Emilie A Bard-Chapeau et al.
Nature genetics, 46(1), 24-32 (2013-12-10)
The most common risk factor for developing hepatocellular carcinoma (HCC) is chronic infection with hepatitis B virus (HBV). To better understand the evolutionary forces driving HCC, we performed a near-saturating transposon mutagenesis screen in a mouse HBV model of HCC.
Robert A Jacobs et al.
American journal of physiology. Endocrinology and metabolism, 304(7), E686-E694 (2013-02-07)
Lactate is an important intermediate metabolite in human bioenergetics and is oxidized in many different tissues including the heart, brain, kidney, adipose tissue, liver, and skeletal muscle. The mechanism(s) explaining the metabolism of lactate in these tissues, however, remains unclear.
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Protocols

HPLC Analysis of Organic Acids Commonly Found in Wine and Beer on TSKgel® OApak-P and OApak-A

Separation of Pyruvic acid, United States Pharmacopeia (USP) Reference Standard; Tartaric acid, United States Pharmacopeia (USP) Reference Standard; Citric acid, United States Pharmacopeia (USP) Reference Standard; Malic acid, United States Pharmacopeia (USP) Reference Standard; L-Pyroglutamic acid, ≥99.0% (T); Lactic acid, United States Pharmacopeia (USP) Reference Standard; Acetic acid, ≥99.99% trace metals basis; Succinic acid, United States Pharmacopeia (USP) Reference Standard

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