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W297003

Sigma-Aldrich

丙酮酸

≥97%, FG

别名:

α-酮丙酸, 2-氧代戊二酸

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About This Item

线性分子式:
CH3COCOOH
CAS号:
127-17-3
分子量:
88.06
FEMA编号:
2970
Beilstein:
506211
EC 号:
204-824-3
欧洲委员会编号:
19
MDL编号:
MFCD00002585
UNSPSC代码:
12164502
eCl@ss:
39021320
PubChem化学物质编号:
24901426
Flavis编号:
8.019
NACRES:
NA.21
性状检查:
caramel; acidic; sour
等级:
FG
Fragrance grade
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

方案

≥97%

折射率

n20/D 1.428 (lit.)

沸点

165 °C (lit.)

mp

11-12 °C (lit.)

密度

1.267 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

caramel; acidic; sour

储存温度

2-8°C

SMILES字符串

CC(=O)C(O)=O

InChI

1S/C3H4O3/c1-2(4)3(5)6/h1H3,(H,5,6)

InChI key

LCTONWCANYUPML-UHFFFAOYSA-N

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相关类别

一般描述

天然存在：芦笋、牛肉、清酒、弗吉尼亚烟草、小麦面包。
丙酮酸是洋葱组织在浸渍或切碎过程中，通过蒜酶将被称为S-烷（烯）基-L-半胱氨酸-亚砜的风味前体进行水解时所形成的关键组分。丙酮酸形成的量可用作洋葱刺激性的量度。

生化/生理作用

味觉阈值为 5ppm

象形图

Corrosion
GHS05

警示用语：

Danger

危险声明

H314

危险分类

Eye Dam. 1 - Skin Corr. 1C

储存分类代码

8A - Combustible corrosive hazardous materials

WGK

WGK 1

闪点(°F)

183.2 °F - closed cup

闪点(°C)

84 °C - closed cup

个人防护装备

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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分析证书(COA)

Lot/Batch Number
SHBS2495
SHBR5298
SHBR3477
SHBQ8298
SHBQ1032

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Onion flavor and odor, enzymatic development of pyruvic acid in onion as a measure of pungency.
Schwimmer S & Weston WJ
Journal of Agricultural and Food Chemistry, 9(4), 301-304 (1961)
Development of an automated system for pyruvic acid analysis in onion breeding.
Yoo KS & Pike LM.
Sci. Hortic., 82(3), 193-201 (1999)
A simplified pyruvic acid analysis suitable for onion breeding programs.
Yoo KS, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(6), 1306-1306 (1995)
Sarah C Atkinson et al.
Plant molecular biology, 81(4-5), 431-446 (2013-01-29)
Lysine is one of the most limiting amino acids in plants and its biosynthesis is carefully regulated through inhibition of the first committed step in the pathway catalyzed by dihydrodipicolinate synthase (DHDPS). This is mediated via a feedback mechanism involving
Emilie A Bard-Chapeau et al.
Nature genetics, 46(1), 24-32 (2013-12-10)
The most common risk factor for developing hepatocellular carcinoma (HCC) is chronic infection with hepatitis B virus (HBV). To better understand the evolutionary forces driving HCC, we performed a near-saturating transposon mutagenesis screen in a mouse HBV model of HCC.
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