W200808

乙偶姻

primarily dimer, ≥95%, FG

• 别名: 3-羟基-2-丁酮, 乙酰甲基甲醇
• 线性分子式: CH₃COCH(OH)CH₃
• CAS号: 513-86-0
• 分子量: 88.11
• FEMA號碼: 2008
• Beilstein: 385636
• EC號碼: 208-174-1
• 歐洲委員會號碼: 749
• MDL號碼: MFCD00004521
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24900795
• Flavis號碼: 7.051
• NACRES: NA.21

属性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 182.60
• 化驗: ≥95%
• 折射率: n20/D 1.417 (lit.)
• bp: 148 °C (lit.)
• mp: 15 °C (monomer); 90 °C (dimer) (lit.)
• 溶解度: acetone: soluble(lit.); water: soluble(lit.)
• 密度: 1.013 g/mL at 25 °C (lit.)
• 應用: flavors and fragrances
• 文件: see Safety & Documentation for available documents
• 食物過敏原: no known allergens
• 香料過敏原: no known allergens
• 感官的: butter; creamy; cheesy
• 儲存溫度: 2-8°C
• SMILES 字串: CC(O)C(C)=O
• InChI: 1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
• InChI 密鑰: ROWKJAVDOGWPAT-UHFFFAOYSA-N

说明

一般說明

乙偶姻是一种丙烯酸衍生物。在光线和水分存在的情况下，它会转化成白色固体二聚体。由双乙酰还原形成。它是由乙醛合成的。

乙偶姻是一种挥发性化合物，广泛用于食品、香烟、化妆品、洗涤剂、化学合成、植物生长促进剂和生物防治。乙偶姻是在葡萄糖和其他可发酵碳源上生长的枯草芽孢杆菌的主要胞外产物。它有助于与酒精饮料相关的香气和味道。报道了利用酿酒酵母发酵生产乙偶姻。乙偶姻是天然存在于奶油食品，如啤酒，黄油和奶酪。已报告了双乙酰和乙偶姻的测定，以评价爆米花加工机构的工作场所接触度。

應用

• Role of Volatile Organic Compounds Produced by Kosakonia cowanii Cp1 during Competitive Colonization Interaction against Pectobacterium aroidearum SM2.: This study investigates the role of volatile organic compounds, including acetoin, produced by Kosakonia cowanii Cp1 in inhibiting Pectobacterium aroidearum SM2, highlighting the potential of acetoin in biocontrol applications (Mena Navarro et al., 2024).


• Chemical imitation of yeast fermentation by the drosophilid-pollinated deceptive trap-flower Aristolochia baetica (Aristolochiaceae).: The research explores how Aristolochia baetica mimics yeast fermentation, including the production of acetoin, to attract drosophilid pollinators, emphasizing acetoin′s role in plant-pollinator interactions (Rupp et al., 2024).


• Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This study examines how different sorghum types influence the key aroma compounds, including acetoin, in Sichuan Xiaoqu Baijiu, demonstrating acetoin′s significance in food and beverage flavor profiles (Ma et al., 2024).


• Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System.: The research delves into the biochemical pathways regulated by acetoin in the formation of tetramethylpyrazine, providing insights into its role in flavor compound biosynthesis (Xu et al., 2024).


• Design of a synthetic enzyme cascade for the in vitro fixation of formaldehyde to acetoin.: This paper presents the development of a synthetic enzyme cascade to convert formaldehyde to acetoin, showcasing its potential in biotechnological applications for formaldehyde detoxification (Cui et al., 2024).

法律資訊

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安全信息

• 象形圖: GHS02,GHS07
• 訊號詞: Warning
• 危險聲明: H228,H315,H319
• 防範說明: P210 - P240 - P241 - P264 - P302 + P352 - P305 + P351 + P338
• 危險分類: Eye Irrit. 2 - Flam. Sol. 2 - Skin Irrit. 2
• 儲存類別代碼: 4.1B - Flammable solid hazardous materials
• 水污染物質分類（WGK）: WGK 1
• 個人防護裝備: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges