2,3-HEXANEDIONE Chemical Properties

Melting point:

-30 °C

Boiling point:

128 °C(lit.)

Density 

0.934 g/mL at 25 °C(lit.)

vapor density 

3.9 (vs air)

vapor pressure 

10 mm Hg ( 20 °C)

refractive index 

n20/D 1.412(lit.)

FEMA 

2558 | 2,3-HEXANEDIONE

Flash point:

83 °F

storage temp. 

Store below +30°C.

solubility 

H2O: soluble (slightly soluble)

Odor

at 1.00 % in dipropylene glycol. dry sweet caramel butter oily fatty creamy phenolic fruity

Odor Type

buttery

explosive limit

1.2-5.9%(V)

Water Solubility 

Partly miscible in water.

JECFA Number

412

BRN 

1699896

Stability:

Stable. Flammable. Incompatible with strong bases, strong oxidizing agents.

LogP

-0.27

CAS DataBase Reference

3848-24-6(CAS DataBase Reference)

EPA Substance Registry System

2,3-Hexanedione (3848-24-6)

Safety Information

Hazard Codes 

Xi

Risk Statements 

10-36/37/38

Safety Statements 

26-36/37/39-16

RIDADR 

UN 1224 3/PG 3

WGK Germany 

2

RTECS 

MO3140000

Autoignition Temperature

245 °C

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29141990

Toxicity

LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

2,3-HEXANEDIONE Usage And Synthesis

Description

2,3-Hexanedione has a powerful, creamy, sweet, and buttery odor (less than diacetyl) and a buttery, cheese taste. It may be synthesized from propionyl aldehyde condensed over ethyl acetylacetate;the resulting product is then oxidized (H2O2 and sodium tungstate), hydrolyzed, and finally decarboxylated to 2,3-hexanedione; from methyl butyl ketone and ethyl propyl ketone by way of the monoxime; also from acetoxy mesityl oxide.

Chemical Properties

yellow liquid

Chemical Properties

2,3-Hexanedione has a powerful, creamy, sweet and buttery odor (less than diacetyl) and a buttery cheese taste.

Occurrence

Reported found in fermented soybean, peach, roasted chicken, beer, coffee, shoyu and clam.

Uses

2,3-Hexanedione is used to evaluate the influence of xanthan concentration on the release of aroma compounds in xanthan-thickened food model systems. It reacts with ethylenediamine to yield macrocyclic tetradentate 12-membered nitrogen donor (N4) ligand.

Uses

2,3-Hexanedione was used to evaluate the influence of xanthan concentration on the release of aroma compounds in xanthan-thickened food model systems.

Definition

ChEBI: An alpha-diketone that is hexane substituted by oxo groups at positions 2 and 3 respectively.

Preparation

From propionyl aldehyde condensed over ethyl acetylacetate; the resulting product is then oxidized (H2O2 and sodium tungstate), hydrolyzed and finally decarboxylated to 2,3-dexanedione; from methyl butyl ketone and ethyl propyl ketone by way of the monoxime; also from acetoxy mesityl oxide

Taste threshold values

Taste characteristics at 50 ppm: creamy, fruity, toasted brown, caramellic notes.

General Description

Yellow liquid. Sharp penetrating odor in high concentrations. Sweet, aromatic odor when diluted.

Air & Water Reactions

Highly flammable. Insoluble in water.

Reactivity Profile

2,3-HEXANEDIONE is incompatible with strong oxidizing agents and strong bases.

Fire Hazard

2,3-HEXANEDIONE is flammable.

2,3-HEXANEDIONE(3848-24-6)Related Product Information

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