3-ACETOXY-2-BUTANONE Chemical Properties

Boiling point:

56-58°C 30mm

Density 

1,02 g/cm³

refractive index 

1.4135

FEMA 

3526 | 2-ACETOXY-3-BUTANONE

Flash point:

66°C

Odor

at 10.00 % in propylene glycol. pungent sweet creamy buttery

Odor Type

fruity

JECFA Number

406

BRN 

1756882

LogP

0.68

CAS DataBase Reference

4906-24-5(CAS DataBase Reference)

Safety Information

Risk Statements 

36/38

Safety Statements 

26-36

WGK Germany 

3

MSDS

• Language:English Provider:ALFA

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

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)

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).

Definition

ChEBI: Acetoin acetate is a carboxylic ester and a ketone.

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.

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