W284106

2,3-戊二酮

≥96%, FCC, FG

• 同義詞: 乙酰基丙酰
• 線性公式: CH₃CH₂COCOCH₃
• CAS號碼: 600-14-6
• 分子量：: 100.12
• FEMA號碼: 2841
• Beilstein: 1699638
• EC號碼: 209-984-8
• 歐洲委員會號碼: 2039
• MDL號碼: MFCD00009313
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901341
• Flavis號碼: 7.060
• NACRES: NA.21
• agency: follows IFRA guidelines; meets purity specifications of JECFA

屬性

• 生物源: synthetic
• 品質等級: 300; 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• 化驗: ≥96%
• 折射率: n20/D 1.404 (lit.)
• bp: 110-112 °C (lit.)
• mp: −52 °C (lit.)
• 密度: 0.957 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: caramel; cheese; creamy; buttery; sweet
• 儲存溫度: 2-8°C
• SMILES 字串: CCC(=O)C(C)=O
• InChI: 1S/C5H8O2/c1-3-5(7)4(2)6/h3H2,1-2H3
• InChI 密鑰: TZMFJUDUGYTVRY-UHFFFAOYSA-N

描述

應用

• 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).

生化／生理作用

Odor at 1.0%

Taste at 1-5.0 ppm

其他說明

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

法律資訊

Additional information may be required prior to purchase of this material

安全資訊

• 象形圖: GHS02,GHS08,GHS07
• 訊號詞: Danger
• 危險聲明: H225,H317,H373
• 防範說明: P210 - P233 - P240 - P280 - P303 + P361 + P353 - P314
• 危險分類: Flam. Liq. 2 - Skin Sens. 1B - STOT RE 2
• 儲存類別代碼: 3 - Flammable liquids
• 水污染物質分類（WGK）: WGK 1
• 閃點（°F）: 66.2 °F - closed cup
• 閃點（°C）: 19 °C - closed cup
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter