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W297003 Aldrich

Pyruvic acid

≥97%, FG

Synonym: α-Ketopropionic acid, 2-Oxopropionic acid

  • CAS Number 127-17-3

  • Linear Formula CH3COCOOH

  • Molecular Weight 88.06

  •  FEMA Number 2970

  •  Beilstein Registry Number 506211

  •  EC Number 204-824-3

  •  Council of Europe no. 19

  •  MDL number MFCD00002585

  •  eCl@ss 39021320

  •  PubChem Substance ID 24901426

  •  Flavis number 8.019

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Flavors and Fragrances, Follows IFRA Guidelines, Kosher Certified Products,
biological source   synthetic
grade   FG
  Kosher
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  FDA 21 CFR (172.515)
  EU Regulation 1334/2008 & 178/2002
InChI Key   LCTONWCANYUPML-UHFFFAOYSA-N
assay   ≥97%
refractive index   n20/D 1.428(lit.)
bp   165 °C(lit.)
mp   11-12 °C(lit.)
density   1.267 g/mL at 25 °C(lit.)
Agency/Method   meets purity specifications of JECFA
Documentation   see Safety & Documentation for available documents
Organoleptic   caramel; acidic; sour
food allergen   no known allergens
fragrance allergen   no known allergens
storage temp.   2-8°C

Description

Biochem/physiol Actions

Taste at 5 ppm

Packaging

1 kg in glass bottle

5 kg in poly drum

25 kg in composite drum

250 g in glass bottle

General description

Natural occurrence: Asparagus, beef, sake, Virginia tobacco, wheat bread.

Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors called S-alk(en)yl-L-cysteine-sulfoxides in onion tissues by allinase during maceration or chopping. The amount of pyruvic acid formed is used as a measure for onion pungency.

Other Notes

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Safety & Documentation

New F&F Product Supplement
Protocols & Articles

Articles

HPLC Analysis of Organic Acids Commonly Found in Wine and Beer on TSKgel® OApak-P and OApak-A

From our library of Articles, Sigma-Aldrich presents HPLC Analysis of Organic Acids Commonly Found in Wine and Beer on TSKgel® OApak-P and OApak-A
Keywords: Chromatography, High performance liquid chromatography

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
15

References

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