W297003

Pyruvic acid

≥97%, FG

• Synonyma: α-Ketopropionic acid, 2-Oxopropionic acid
• Lineární vzorec: CH₃COCOOH
• Číslo CAS: 127-17-3
• Molekulová hmotnost: 88.06
• FEMA Number: 2970
• Beilstein/REAXYS Number: 506211
• EC Number: 204-824-3
• Council of Europe no.: 19
• MDL number: MFCD00002585
• UNSPSC Code: 12164502
• eCl@ss: 39021320
• PubChem Substance ID: 24901426
• Flavis number: 8.019
• NACRES: NA.21

Vlastnosti

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Kosher
• 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: ≥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.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• organoleptic: caramel; acidic; sour
• storage temp.: 2-8°C
• SMILES string: CC(=O)C(O)=O
• InChI: 1S/C3H4O3/c1-2(4)3(5)6/h1H3,(H,5,6)
• InChI key: LCTONWCANYUPML-UHFFFAOYSA-N

Popis

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.

Biochem/physiol Actions

Taste at 5 ppm

Bezpečnostní informace

• pictograms: GHS05
• signalword: Danger
• hcodes: H314
• pcodes: P280 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338 - P363 - P405
• Hazard Classifications: Eye Dam. 1 - Skin Corr. 1C
• Storage Class: 8A - Combustible corrosive hazardous materials
• wgk_germany: WGK 1
• flash_point_f: 183.2 °F - closed cup
• flash_point_c: 84 °C - closed cup
• ppe: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter