| 3-ACETOXY-2-BUTANONE Basic information |
| uses Identification Regulatory Status Usage Natural occurrence |
| Product Name: | 3-ACETOXY-2-BUTANONE |
| Synonyms: | SEC-BUTAN-3-ONYL ACETATE;3-ACETOXY-2-BUTANONE;ACETYL METHYL CARBINYL ACETATE;2-ACETOXY-3-BUTANONE;FEMA 3526;2-Ketobutan-3-yl acetate;3-oxo-2-butyl acetate;Acetoin acetate |
| CAS: | 4906-24-5 |
| MF: | C6H10O3 |
| MW: | 130.14 |
| EINECS: | |
| Product Categories: | ketone;Organics |
| Mol File: | 4906-24-5.mol |
| 3-ACETOXY-2-BUTANONE Chemical Properties |
| Boiling point | 56-58°C 30mm |
| density | 1,02 g/cm3 |
| FEMA | 3526 | 2-ACETOXY-3-BUTANONE |
| refractive index | 1.4135 |
| Fp | 66°C |
| JECFA Number | 406 |
| BRN | 1756882 |
| CAS DataBase Reference | 4906-24-5(CAS DataBase Reference) |
| MSDS Information |
| Provider | Language |
|---|---|
| ALFA | English |
| 3-ACETOXY-2-BUTANONE Usage And Synthesis |
| uses | 3-Acetoxy-2-butanone can be used as an edible spice, mainly for the preparation of milk and dairy flavors. |
| Identification | ▼ ▲ CAS.No.:
4906-24-5
FL.No.:
9.186
FEMA.No.:
3526
NAS.No.:
3526
CoE.No.:
608
EINECS.No.:
n/a
JECFA.No.:
406
|
| Regulatory Status | CoE: Approved. Bev.: 1 ppm; Food: 10 ppm FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1998). |
| Usage | Reported uses (ppm): (FEMA, 1994)
▼ ▲ Food Category
Usual
Max.
Alcoholic.beverages
5.37
20
Baked.goods
10.6
49.3
Frozen.dairy
5.37
20
Gelatins,puddings
5.38
20
Nonalcoholic.beverages
5
20
Soft.candy
9.91
47.8
|
| Natural occurrence | Reported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba L. Dunal). |
| Occurrence | 3-Acetoxy-2-butanone is reported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba L. Dunal). |
| Aroma threshold values | Detection at 5.0%: sweet, fruity, estry, chemical, pineapple, apple, banana with a ketonic nuance. |
| Taste threshold values | Taste characteristics at 100 ppm: fruity body, fleshy, rimy, grape, and winey. |
| 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. |
| 3-ACETOXY-2-BUTANONE Preparation Products And Raw materials |
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