W200832

Acetoin

natural, ≥95%, FG

• Synonim(y): 3-Hydroxy-2-butanone, Acetylmethylcarbinol
• Wzór liniowy: CH₃COCH(OH)CH₃
• Numer CAS: 513-86-0
• Masa cząsteczkowa: 88.11
• Numer FEMA: 2008
• Beilstein: 385636
• Numer WE: 208-174-1
• Nr Rady Europy: 749
• Numer MDL: MFCD00004521
• Kod UNSPSC: 12164502
• Identyfikator substancji w PubChem: 24900796
• Numer Flavisa: 7.051
• NACRES: NA.21
• Organoleptyczne: butter; creamy
• klasa czystości: FG; Fragrance grade; Halal; Kosher; natural
• agency: follows IFRA guidelines
• alergen pokarmowy: no known allergens

Właściwości

• klasa czystości: FG; Fragrance grade; Halal; Kosher; natural
• Poziom jakości: 400
• agency: follows IFRA guidelines
• zgodność regionalna: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Próba: ≥95%
• charakterystyka ekologicznej alternatywy: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• współczynnik refrakcji: n20/D 1.417 (lit.)
• bp: 148 °C (lit.)
• mp: 15 °C (monomer); 90 °C (dimer) (lit.)
• gęstość: 1.013 g/mL at 25 °C (lit.)
• Zastosowanie: flavors and fragrances
• Dokumentacja: see Safety & Documentation for available documents
• alergen pokarmowy: no known allergens
• alergen zapachowy: no known allergens
• kategoria ekologicznej alternatywy: Aligned
• Organoleptyczne: butter; creamy
• temp. przechowywania: 2-8°C
• ciąg SMILES: CC(O)C(C)=O
• InChI: 1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
• Klucz InChI: ROWKJAVDOGWPAT-UHFFFAOYSA-N

Opis

Opis ogólny

Acetoin is a volatile flavor compound with a buttery odor and flavor.[1] It is mainly found in Kefir[2] and yogurt.[3] Acetoin is used as a flavoring agent in butter, milk, shortening and baked goods.[1]

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Zastosowanie

• Role of Volatile Organic Compounds Produced by Kosakonia cowanii Cp1 during Competitive Colonization Interaction against Pectobacterium aroidearum SM2.: This study investigates the role of volatile organic compounds, including acetoin, produced by Kosakonia cowanii Cp1 in inhibiting Pectobacterium aroidearum SM2, highlighting the potential of acetoin in biocontrol applications (Mena Navarro et al., 2024).


• Chemical imitation of yeast fermentation by the drosophilid-pollinated deceptive trap-flower Aristolochia baetica (Aristolochiaceae).: The research explores how Aristolochia baetica mimics yeast fermentation, including the production of acetoin, to attract drosophilid pollinators, emphasizing acetoin′s role in plant-pollinator interactions (Rupp et al., 2024).


• Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This study examines how different sorghum types influence the key aroma compounds, including acetoin, in Sichuan Xiaoqu Baijiu, demonstrating acetoin′s significance in food and beverage flavor profiles (Ma et al., 2024).


• Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System.: The research delves into the biochemical pathways regulated by acetoin in the formation of tetramethylpyrazine, providing insights into its role in flavor compound biosynthesis (Xu et al., 2024).


• Design of a synthetic enzyme cascade for the in vitro fixation of formaldehyde to acetoin.: This paper presents the development of a synthetic enzyme cascade to convert formaldehyde to acetoin, showcasing its potential in biotechnological applications for formaldehyde detoxification (Cui et al., 2024).

Informacje prawne

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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS02,GHS05
• Hasło ostrzegawcze: Danger
• Zwroty wskazujące rodzaj zagrożenia: H226,H318
• Zwroty wskazujące środki ostrożności: P210 - P233 - P240 - P241 - P280 - P305 + P351 + P338
• Klasyfikacja zagrożeń: Eye Dam. 1 - Flam. Liq. 3
• Kod klasy składowania: 3 - Flammable liquids
• Klasa zagrożenia wodnego (WGK): WGK 1
• Temperatura zapłonu (°F): 118.4 °F - closed cup
• Temperatura zapłonu (°C): 48 °C - closed cup
• Środki ochrony indywidualnej: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges