Skip to Content
Merck
All Photos(1)

Documents

W352623

Sigma-Aldrich

2-Acetoxy-3-butanone

natural, 99%, FG

Synonym(s):

Acetoin acetate

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

Empirical Formula (Hill Notation):
C6H10O3
CAS Number:
4906-24-5
Molecular Weight:
130.14
FEMA Number:
3526
MDL number:
MFCD00051782
UNSPSC Code:
12164502
PubChem Substance ID:
329830627
Flavis number:
9.186
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

400

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

99%

refractive index

n20/D 1.414

density

1.000 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

creamy; buttery; ethereal; sweet

SMILES string

CC(OC(C)=O)C(C)=O

InChI

1S/C6H10O3/c1-4(7)5(2)9-6(3)8/h5H,1-3H3

InChI key

ZKPTYCJWRHHBOW-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

General description

2-Acetoxy-3-butanone occurs naturally in paw paw fruit. It is also reported to be formed by the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

150.8 °F - closed cup

Flash Point(C)

66 °C - closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Two novel thiophenes identified from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 34(2), 344-346 (1986)
Effect of pH on the volatile formation from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone.
Shu CK & Ho CT
Journal of Agricultural and Food Chemistry, 36(4), 801-803 (1988)
Volatile components of pawpaw fruit (Asimina triloba Dunal).
Shiota H.
Journal of Agricultural and Food Chemistry, 39(9), 1631-1635 (1991)
Aline Robert-Hazotte et al.
Scientific reports, 9(1), 2492-2492 (2019-02-23)
Odorant-metabolizing enzymes are critically involved in the clearance of odorant molecules from the environment of the nasal neuro-olfactory tissue to maintain the sensitivity of olfactory detection. Odorant metabolism may also generate metabolites in situ, the characterization and function of which

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service