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W390607

Sigma-Aldrich

2′-Aminoacetophenone

≥98%

Synonym(s):

2-Acetylaniline

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About This Item

Linear Formula:
H2NC6H4COCH3
CAS Number:
551-93-9
Molecular Weight:
135.16
FEMA Number:
3906
Beilstein:
386122
EC Number:
209-002-8
MDL number:
MFCD00007717
UNSPSC Code:
12164502
PubChem Substance ID:
24901933
Flavis number:
11.008
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

Halal
Kosher

Assay

≥98%

refractive index

n20/D 1.614 (lit.)

bp

85-90 °C/0.5 mmHg (lit.)

density

1.112 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

grape

storage temp.

2-8°C

SMILES string

CC(=O)c1ccccc1N

InChI

1S/C8H9NO/c1-6(10)7-4-2-3-5-8(7)9/h2-5H,9H2,1H3

InChI key

GTDQGKWDWVUKTI-UHFFFAOYSA-N

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General description

2′-Aminoacetophenone is one of the key volatile flavor components of masa corn flour products.{9] It is also reported to be responsible for the grape-like odor in culture media growing Pseudomonas aeruginosa.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 3

Flash Point(F)

235.4 °F

Flash Point(C)

113 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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Use of 2-aminoacetophenone production in identification of Pseudomonas aeruginosa.
Cox CD & Parker J.
Journal of Clinical Microbiology, 9(4), 479-484 (1979)
N Christoph et al.
Advances in experimental medicine and biology, 467, 659-669 (2000-03-18)
Tryptophan (TRP) and its metabolites are considered as potential precursors of 2-aminoacetophenone (AAP) in different food products causing different off-flavors. AAP is also responsible for the "untypical aging flavor (UTA)" in wine, developing a floor polish-like flavor in white wines
Andrew P Worth et al.
Methods in molecular biology (Clifton, N.J.), 930, 125-162 (2012-10-23)
In this chapter, a range of computational tools for applying QSAR and grouping/read-across methods are described, and their integrated use in the computational assessment of genotoxicity is illustrated through the application of selected tools to two case-study compounds-2-amino-9H-pyrido[2,3-b]indole (AαC) and
Amy Scott-Thomas et al.
Journal of breath research, 5(4), 046002-046002 (2011-06-28)
2-Aminoacetophenone can be detected in the breath of Pseudomonas aeruginosa colonized cystic fibrosis patients; however, low levels were also detected in a small proportion of healthy subjects. It was hypothesized that food, beverages, cosmetics or medications could be a source
Guogang Zhao et al.
Biotechnology letters, 26(16), 1255-1259 (2004-10-16)
A new isolate of Arthrobacter sulfureus , when incubated at 50 g resting cells (dry cell wt) l(-1) with 50 g glucose l(-1) and 1 g 2-aminoacetophenone l(-1) in 50 mm potassium buffer (pH 7, 4 ml) at 30 degrees
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