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Merck

W316814

Sigma-Aldrich

3,4-Hexanedione

≥95%, FG

Sinónimos:

Hexane-3,4-dione

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About This Item

Fórmula lineal:
CH2CH2COCOCH2CH3
Número de CAS:
Peso molecular:
114.14
FEMA Number:
3168
Beilstein/REAXYS Number:
1700837
EC Number:
Council of Europe no.:
2255
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.077
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012

assay

≥95%

refractive index

n20/D 1.41 (lit.)

bp

131 °C (lit.)

density

0.939 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; buttery

SMILES string

CCC(=O)C(=O)CC

InChI

1S/C6H10O2/c1-3-5(7)6(8)4-2/h3-4H2,1-2H3

Inchi Key

KVFQMAZOBTXCAZ-UHFFFAOYSA-N

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General description

3,4-Hexanedione occurs naturally in honey and coffee. It has been proposed as a substitute for diacetyl in butter flavorings.

Biochem/physiol Actions

Odor at 1.0%
Taste at 5 ppm

pictograms

Flame

signalword

Warning

hcodes

pcodes

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

80.6 °F - closed cup

flash_point_c

27 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Visite la Librería de documentos

Flavor and free amino acid composition of lavender and eucalyptus honeys.
Bouseta A, et al.
Journal of Food Science, 61(4), 683-687 (1996)
Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar.
Sanz C, et al.
Journal of the Science of Food and Agriculture, 82(8), 840-847 (2002)
Stacey E Anderson et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 62, 373-381 (2013-09-07)
Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30(5), 49-49 (2005)
Elizabeth I Parkinson et al.
Bioorganic & medicinal chemistry, 19(15), 4635-4643 (2011-07-08)
Carboxylesterases (CE) are ubiquitous enzymes found in both human and animal tissues and are responsible for the metabolism of xenobiotics. This includes numerous natural products, as well as a many clinically used drugs. Hence, the activity of these agents is

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