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Ethyl pyruvate

analytical standard

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About This Item

Linear Formula:
CH3COCOOC2H5
CAS Number:
617-35-6
Molecular Weight:
116.12
Beilstein:
1071466
EC Number:
210-511-2
MDL number:
MFCD00009123
UNSPSC Code:
12164502
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

refractive index

n20/D 1.404 (lit.)

bp

144 °C (lit.)

density

1.045 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

storage temp.

2-8°C

SMILES string

CCOC(=O)C(C)=O

InChI

1S/C5H8O3/c1-3-8-5(7)4(2)6/h3H2,1-2H3

InChI key

XXRCUYVCPSWGCC-UHFFFAOYSA-N

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General description

Ethyl pyruvate is a volatile aliphatic ester of the pyruvate metabolite. It is present as a food additive/odor-active component in various food and beverage products. It is also used as an inhibitory odorant to repel the insects from human proximity.

Application

Ethyl pyruvate may be used as an analytical standard for the determination of the analyte in wine samples, and distilled spirits by gas chromatography (GC) based techniques.

Pictograms

FlameCorrosion
GHS02,GHS05

Signal Word

Danger

Hazard Statements

H226,H314,H412

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

114.8 °F - closed cup

Flash Point(C)

46 °C - closed cup

Regulatory Information

危险化学品

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Certificates of Analysis (COA)

Lot/Batch Number
BCCG1627
BCCB6163
BCBT1341

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Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat
Cetin B, et al.
Brazilian Journal of Poultry Science, 21(2), 158-164 (2019)
Characterization of odor-active compounds in guava wine
Pino JA and Queris O
Journal of Agricultural and Food Chemistry, 59(9), 4885-4890 (2011)
Ethyl pyruvate decreases HMGB1 release and ameliorates murine colitis
Dave SH, et al.
Journal of Leukocyte Biology, 86(3), 633-643 (2009)
Reception of odors and repellents in mosquitoes
Ray A
Current Opinion in Neurobiology, 34(9), 158-164 (2015)
Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
Duarte WF, et al.
Food Research International, 43(9), 2303-2314 (2010)
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