Pentan-2,3-dion

2,3-Pentadione · 2,3-pentandione · 3-Pentanedione · 2,3-Pentandion · Acethylpropionyl · ACETYL PROPIONYL, NATURAL · PENTANDION-2,3 · CH3C(O)C(O)C2H5

https://huagongshe.com/de/chemical/11747

Identifikatoren & physikalische Daten

CAS No.	600-14-6
Summenformel	C5H8O2
Durchschnittliche Molmasse	100,12 g/mol
Monoisotopische Masse	100,0524295 g/mol
SMILES	CCC(=O)C(C)=O
InChIKey	TZMFJUDUGYTVRY-UHFFFAOYSA-N
PubChem CID	11747
ChEMBL	CHEMBL192809
ChEBI	CHEBI:52774
EC No.	209-984-8
DTXSID	DTXSID6051435
Lokaler Name	Pentan-2,3-dion

Chemische & physikalische Eigenschaften

XLogP	0,1
Polarare Oberfläche (TPSA)	34,1
H-Brücken-Donoren	0
H-Brücken-Akzeptoren	2
Frei drehbare Bindungen	2
Schwere Atome	7
Formalladung	0
Komplexität	94,3
Stoffklassen	Other Classes -> Aliphatic Ketones, Other
SpringerMaterials Properties	Angular frequency
Duftstoffe	Fragrance Ingredient (Acetyl propionyl) -> IFRA transparency List
Geruch	Somewhat sweet odor similar to quinone ... Detection: 20 ppb. Aroma characteristics at 1.0%: buttery diacytl-like, fermented dairy and creamy, popcorn buttery
Geschmack	Penetrating buttery taste on dilution...Taste characteristics at 1 to 5 ppm: sweet buttery, creamy, cheesy, slightly toasted dairy, with a rich baked goods nuance and good mouth feel
Lebensmittelzusatzstoffe	FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Dichte	0.979-0.9850.957 g/mL at 25 °C (lit.)
Aromastoffe	EU Flavoring substances
Color/Form	Yellow liquidYellow to yellow-green liquid
Löslichkeit	In water, 6.67X10+4 at 15 °CMiscible with ethanol, diethyl ether, and acetone66.7 mg/mL at 15 °Cinsoluble in glycerol and watermiscible with alcohol, propylene glycol, fixed oils1 ml in 3 ml 50% alcohol (in ethanol)60g/l60 g/L (15 ºC)
Flammpunkt	19 °C (66 °F) - open cup
Siedepunkt	109.9 °C108 °C230-234 °F110-112 °C (lit.)
Schmelzpunkt	-52 °C (lit.)
Dampfdruck	28.5 hPa (20 °C)
FEMA	2841 \| 2,3-PENTANEDIONE
Brechungsindex	n20/D 1.404(lit.)
Lagerbedingungen	2-8°C
Aggregatzustand	Liquid
Farbe	very deep green-yellow
pH	4 (H2O)
Geruch	at 1.00 % in dipropylene glycol. pungent sweet butter creamy caramel nutty cheese
Geruchsart	buttery
Biologische Quelle	synthetic
Explosionsgrenze	1.8-10.9%(V)
JECFA Number	410
BRN	1699638
Henry-Konstante	1.3×10-1 mol/(m3Pa) at 25℃, Wu et al. (2022)
Stabilität	Stable. Highly flammable - store cool. Incompatible with strong oxidizing agents, reducing agents, strong bases.
Hauptanwendungen	flavors and fragrances
InChI	1S/C5H8O2/c1-3-5(7)4(2)6/h3H2,1-2H3
InChIKey	TZMFJUDUGYTVRY-UHFFFAOYSA-N
SMILES	CCC(=O)C(C)=O
LogP (Verteilungskoeffizient)	-0.85
CAS Datenbank	600-14-6(CAS DataBase Reference)
NIST chemische Informationen	2,3-Pentanedione(600-14-6)
EPA chemische Informationen	2,3-Pentanedione (600-14-6)

Sicherheit & Vorschriften

GHS-Einstufung	DangerH225 (98.6%): Highly Flammable liquid and vapor [Danger Flammable liquids]P210, P233, P240, P241, P242, P243, P260, P261, P264+P265, P272, P280, P302+P352, P303+P361+P353, P305+P354+P338, P317, P319, P321, P333+P317, P362+P364, P370+P378, P403+P235, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1656 reports by companies from 37 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.H225: Highly Flammable liquid and vapor [Danger Flammable liquids]
Regulatorische Informationen	Chemical: 2,3-PentanedioneRegulation (EC) No 1831/2003 (amended)2,3-Pentanedione is listed on the EPA's Chemical Data Reporting (CDR) system. Manufacturers and importers of 2,3-Pentanedione are required to report information about their production and use of this chemical to the EPA under the Toxic Substances Control Act (TSCA). (40 eCFR Part 711)REACH registered substance: Pentane-2,3-dione (EC: 209-984-8)2,3-Pentanedione: Does not have an individual approval but may be used under an appropriate group standard
Weitere Sicherheitsinformationen	Evaluation - Acetylpropionyl and diacetyl
Brandpotenzial	Flammable liquid
Gefahrenübersicht	A moderate skin irritant[RTECS] Safe when used as a flavoring agent in food[JECFA] Due to structural similarities with diacetyl, there are concerns that occupational exposure may lead to a decline in pulmonary functionAirway epithelial damage demonstrated in rats is similar to that caused by diacetyl[Reference #1] Danger of skin sensitization[MAK] A skin and strong eye irritant[Alfa Aesar MSDS] See Environmental characterization of a coffee processing workplace with obliterative bronchiolitis in former workers. [PMID 27105025] See Diacetyl. See 2,4-Pentanedione.
FDA-Anforderungen	2,3-Pentanedione is a food additive permitted for direct addition to food for human consumption as a synthetic flavoring substance and adjuvant in accordance with the following conditions: a) they are used in the minimum quantity required to produce their intended effect, and otherwise in accordance with all the principles of good manufacturing practice, and b) they consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally recognized as safe in food, prior-sanctioned for such use, or regulated by an appropriate section in this part.

Anwendungen & Verwendung

Occurrence

2,3-Pentanedione occurs in butter, bread, milk, yogurt, chicken, meat, cocoa, coffee, potato chips, roasted almonds, pecans, beer, red and white wine, rum and whiskey. The organoleptic profile can be described as creamy, penetrating, cheesy, oily, sweet, buttery, almondlike, brown roasted, and somewhat caramellic, with a fruity nuance.

Verwenden

2,3-Pentanedione may be used as a reference standard in the determination of 2,3-pentanedione in beer samples using headspace-gas chromatographic technique (HS-GC).

Herstellung & Synthese

synthetische

By oxidation of methyl propyl ketone with excess NaNO2 and diluted HCl in the presence of hydroxylamine hydrochloride under a nitrogen blanket.