W284114

2,3-Pentanedione

natural, ≥96%, FG

• Synonym(s): Acetylpropionyl
• Linear Formula: CH₃CH₂COCOCH₃
• CAS Number: 600-14-6
• Molecular Weight: 100.12
• FEMA Number: 2841
• Council of Europe no.: 2039c
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901342
• NACRES: NA.21
• EC Number: 209-984-8
• Flavis number: 7.060
• MDL number: MFCD00009313
• Beilstein/REAXYS Number: 1699638
• Organoleptic: caramel; creamy; buttery; sweet
• Grade: FG; Fragrance grade; Halal; Kosher; natural
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• Food allergen: no known allergens

Properties

• Product Name: 2,3-Pentanedione, natural, ≥96%, FG
• InChI key: TZMFJUDUGYTVRY-UHFFFAOYSA-N
• SMILES string: CCC(=O)C(C)=O
• InChI: 1S/C5H8O2/c1-3-5(7)4(2)6/h3H2,1-2H3
• grade: FG; Fragrance grade; Halal; Kosher; natural
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• assay: ≥96%
• greener alternative product characteristics: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• refractive index: n20/D 1.404 (lit.)
• bp: 110-112 °C (lit.)
• mp: −52 °C (lit.)
• density: 0.957 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• greener alternative category: Aligned
• organoleptic: caramel; creamy; buttery; sweet
• storage temp.: 2-8°C
• Quality Level: 300; 400
• Gene Information: human ... ACHE(43), BCHE(590), CES1(1066)

Description

Application

• 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).

Biochem/physiol Actions

Taste at 1-5.0 ppm

General description

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Legal Information

Additional information may be required prior to purchase of this material

Other Notes

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

Safety Information

• pictograms: GHS02,GHS08,GHS07
• signalword: Danger
• hcodes: H225,H317,H373
• pcodes: P210 - P233 - P240 - P280 - P303 + P361 + P353 - P314
• Hazard Classifications: Flam. Liq. 2 - Skin Sens. 1B - STOT RE 2
• Storage Class: 3 - Flammable liquids
• wgk: WGK 1
• flash_point_f: 66.2 °F - open cup
• flash_point_c: 19 °C - open cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter