W284114

2,3-Pentanedione

natural, ≥96%, FG

• Synonym(s): Acetylpropionyl
• Linear Formula: CH₃CH₂COCOCH₃
• CAS Number: 600-14-6
• Molecular Weight: 100.12
• FEMA Number: 2841
• Beilstein: 1699638
• EC Number: 209-984-8
• Council of Europe no.: 2039c
• MDL number: MFCD00009313
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901342
• Flavis number: 7.060
• NACRES: NA.21

Properties

• grade: FG; Fragrance grade; Halal; Kosher; natural
• Quality Level: 400
• 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: ≥96%
• greener alternative product characteristics: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• refractive index: n20/D 1.404 (lit.)
• bp: 110-112 °C (lit.)
• mp: −52 °C (lit.)
• density: 0.957 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
• greener alternative category: Aligned
• Organoleptic: caramel; creamy; buttery; sweet
• storage temp.: 2-8°C
• SMILES string: CCC(=O)C(C)=O
• InChI: 1S/C5H8O2/c1-3-5(7)4(2)6/h3H2,1-2H3
• InChI key: TZMFJUDUGYTVRY-UHFFFAOYSA-N
• Gene Information: human ... ACHE(43) , BCHE(590) , CES1(1066)

Description

General description

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

• 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).

Biochem/physiol Actions

Taste at 1-5.0 ppm

Other Notes

Natural occurrence: Butter, cocoa, coffee, potato chips, roasted almonds, pecans, wheat bread and yogurt.

Legal Information

Additional information may be required prior to purchase of this material

Safety Information

• Pictograms: GHS02,GHS07,GHS08
• Signal Word: Danger
• Hazard Statements: H225 - H317 - H373
• Precautionary Statements: P210 - P233 - P240 - P280 - P303 + P361 + P353 - P314
• Hazard Classifications: Flam. Liq. 2 - Skin Sens. 1B - STOT RE 2
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 1
• Flash Point(F): 66.2 °F - open cup
• Flash Point(C): 19 °C - open cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves