W255801 Sigma-Aldrich


natural, 96%, FG

Synonym: Acetyl butyryl

  • CAS Number 3848-24-6

  • Linear Formula CH3CH2CH2COCOCH3

  • Molecular Weight 114.14

  •  FEMA Number 2558

  •  Beilstein/REAXYS Number 1699896

  •  EC Number 223-350-8

  •  Council of Europe no. 152

  •  MDL number MFCD00009398

  •  PubChem Substance ID 329830440

  •  Flavis number 7.018

  •  NACRES NA.21



Related Categories A-D, Alphabetical Listings, Certified Food Grade Products, Certified Natural Products, E - H,
Quality Level   300
grade   FG
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  EU Regulation 1334/2008 & 178/2002
  FDA 21 CFR 117
vapor density   3.9 (vs air)
vapor pressure   10 mmHg ( 20 °C)
assay   96%
refractive index   n20/D 1.409
  n20/D 1.412 (lit.)
bp   128 °C (lit.)
solubility   H2O: soluble (slightly soluble)
  alcohol: soluble (soluble)
  oil: soluble (soluble)
  propylene glycol: soluble (soluble)
density   0.930 g/mL at 25 °C
  0.934 g/mL at 25 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   butter; caramel; creamy; oily; sweet
food allergen   no known allergens
fragrance allergen   no known allergens
storage temp.   2-8°C
SMILES string   CCCC(=O)C(C)=O
InChI   1S/C6H10O2/c1-3-4-6(8)5(2)7/h3-4H2,1-2H3


General description

2,3-Hexanedione is a α-diketone flavoring agent reported in African star fruit, frozen and dried scallops.


1 kg in poly bottle

100 g in glass bottle

Safety & Documentation

Safety Information

Signal word 
Hazard statements 
Precautionary statements 
Target organs 
Respiratory system
UN1224 - class 3 - PG 3 - Ketones, liquid, n.o.s., HI: all
WGK Germany 
Flash Point(F) 
82.4 °F - closed cup
Flash Point(C) 
28 °C - closed cup
Protocols & Articles


GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 μm DVB/Carboxen/PDMS Fiber

From our library of Articles, Sigma-Aldrich presents GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 μm DVB/Carboxen/PDMS Fiber
Keywords: Chromatography, Gas chromatography, Mass spectrometry, Purification, Size-exclusion chromatography, Solid phase microextractions

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers


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