ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Ketones spices Acyclic aliphatic Ketones 3-ACETOXY-2-BUTANONE

3-ACETOXY-2-BUTANONE

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 Structure
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
Odorat 10.00 % in propylene glycol. pungent sweet creamy buttery
Odor Typefruity
JECFA Number406
BRN 1756882
LogP0.68
CAS DataBase Reference4906-24-5(CAS DataBase Reference)
Safety Information
Risk Statements 36/38
Safety Statements 26-36
WGK Germany 3
MSDS Information
ProviderLanguage
ALFA English
3-ACETOXY-2-BUTANONE Usage And Synthesis
uses3-Acetoxy-2-butanone can be used as an edible spice, mainly for the preparation of milk and dairy flavors.
Identification
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▲
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 StatusCoE: 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).


UsageReported uses (ppm): (FEMA, 1994)
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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 occurrenceReported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba L. Dunal).
Occurrence3-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).
DefinitionChEBI: Acetoin acetate is a carboxylic ester and a ketone.
Aroma threshold valuesDetection at 5.0%: sweet, fruity, estry, chemical, pineapple, apple, banana with a ketonic nuance.
Taste threshold valuesTaste characteristics at 100 ppm: fruity body, fleshy, rimy, grape, and winey.
General Description2-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
2-ACETOXYCYCLOHEXANONE FEMA 3332 17ALPHA-HYDROXYPREGNENOLONE-3,17-DIACETATE HELVOLIC ACID FROM CEPHALOSPORIUM*CAERULENS Megestrol Acetate 4-ACETOXY-2-BUTANONE ETHYL 2-ACETOXY-2-METHYLACETOACETATE Melengestrol acetate Diflorasone diacetate ALPHA-ACETOXY-DEOXYBENZOIN Clobetasol propionate 4-ACETOXY-2-BUTANONE TECH. 90,4-ACETOXY-2-BUTANONE TECH. 90% 1-Acetoxy-2-butanone 3,20-Dioxopregn-4-en-17-beta-yl acetate DESYL BENZOATE 5-PREGNEN-6-METHYL-3-BETA, 17-DIOL-20-ONE DIACETATE 17-ACETOXYPREGNENOLONE Chlormadinone acetate
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