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W352623

Sigma-Aldrich

2-Acetoxy-3-butanone

natural, 99%, FG

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Synonym(s):
Acetoin acetate
Empirical Formula (Hill Notation):
C6H10O3
CAS Number:
4906-24-5
Molecular Weight:
130.14
FEMA Number:
3526
MDL number:
MFCD00051782
UNSPSC Code:
12164502
PubChem Substance ID:
329830627
Flavis number:
9.186
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

400

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

99%

refractive index

n20/D 1.414

density

1.000 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

creamy; buttery; ethereal; sweet

SMILES string

CC(OC(C)=O)C(C)=O

InChI

1S/C6H10O3/c1-4(7)5(2)9-6(3)8/h5H,1-3H3

InChI key

ZKPTYCJWRHHBOW-UHFFFAOYSA-N

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General description

2-Acetoxy-3-butanone occurs naturally in paw paw fruit. It is also reported to be formed by the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.

WGK

WGK 3

Flash Point(F)

150.8 °F

Flash Point(C)

66 °C

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Two novel thiophenes identified from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 34(2), 344-346 (1986)
Effect of pH on the volatile formation from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone.
Shu CK & Ho CT
Journal of Agricultural and Food Chemistry, 36(4), 801-803 (1988)
Volatile components of pawpaw fruit (Asimina triloba Dunal).
Shiota H.
Journal of Agricultural and Food Chemistry, 39(9), 1631-1635 (1991)
Aline Robert-Hazotte et al.
Scientific reports, 9(1), 2492-2492 (2019-02-23)
Odorant-metabolizing enzymes are critically involved in the clearance of odorant molecules from the environment of the nasal neuro-olfactory tissue to maintain the sensitivity of olfactory detection. Odorant metabolism may also generate metabolites in situ, the characterization and function of which

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