4906-24-5

Basic information

• 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 NO: 4906-24-5
• Molecular Formula: C₆H₁₀O₃
• Molecular Weight: 130.14
• Product Categories: Organics;ketone
• Mol File: 4906-24-5.mol
• Article Data: 12

Chemical Properties

• Boiling Point: 56-58°C 30mm
• Flash Point: 66°C
• Appearance: /
• Density: 1,02 g/cm3
• Vapor Pressure: 2.07mmHg at 25°C
• Refractive Index: 1.4135
• BRN: 1756882
• CAS DataBase Reference: 3-ACETOXY-2-BUTANONE(CAS DataBase Reference)
• NIST Chemistry Reference: 3-ACETOXY-2-BUTANONE(4906-24-5)
• EPA Substance Registry System: 3-ACETOXY-2-BUTANONE(4906-24-5)

Safety Data

• Statements: 36/38
• Safety Statements: 26-36
• WGK Germany: 3
• Hazardous Substances Data: 4906-24-5(Hazardous Substances Data)

Usage

Description

3-Acetoxy-2-butanone is an organic compound that occurs naturally in various fruits and foods, such as pineapple, roasted chicken, red wine, cocoa, arctic bramble, and pawpaw. It is characterized by its fruity body, fleshy, rimy, grape, and winey taste, with a detection threshold at 5.0%. It is also reported to be formed by the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone.

Uses

Used in Flavor Industry:
3-Acetoxy-2-butanone is used as an edible spice for the preparation of milk and dairy flavors, adding a fruity and winey taste to various food products.
Used in Alcoholic Beverages:
3-Acetoxy-2-butanone is used as a flavoring agent in alcoholic beverages, with a usual usage level of 5.37 ppm and a maximum level of 20 ppm.
Used in Baked Goods:
In the baked goods industry, 3-Acetoxy-2-butanone is used as a flavor enhancer, with a usual usage level of 10.6 ppm and a maximum level of 49.3 ppm.
Used in Frozen Dairy:
3-Acetoxy-2-butanone is used in frozen dairy products to impart a fruity and winey flavor, with a usual usage level of 5.37 ppm and a maximum level of 20 ppm.
Used in Gelatins and Puddings:
3-ACETOXY-2-BUTANONE is also used in the preparation of gelatins and puddings, with a usual usage level of 5.38 ppm and a maximum level of 20 ppm.
Used in Nonalcoholic Beverages:
3-Acetoxy-2-butanone is utilized as a flavoring agent in nonalcoholic beverages, with a usual usage level of 5 ppm and a maximum level of 20 ppm.
Used in Soft Candy:
In the soft candy industry, 3-Acetoxy-2-butanone is used to enhance the fruity and winey taste, with a usual usage level of 9.91 ppm and a maximum level of 47.8 ppm.

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).

Natural occurrence

Reported found in pineapple (Ananas comoscus), roasted chicken, red wine, cocoa, arctic bramble (Rubus articus L.) and pawpaw (Asimina triloba L. Dunal).

InChI:InChI=1/C6H10O3/c1-4(7)5(2)9-6(3)8/h5H,1-3H3

Upstream product

• 108-24-7 acetic anhydride 
• 1029272-42-1 (2R,3S)-2,3-butanediol 
• 79-20-9 acetic acid methyl ester 
• 513-86-0 3-hydroxy-2-butanon 
• 127-08-2 potassium acetate 
• 4091-39-8 3-chloro-2-butanone 
• 127-09-3 sodium acetate 
• 64-19-7 acetic acid 
• 2028-63-9 but-3-yn-2-ol 
• 814-75-5 3-bromo-butanone 
• 7338-73-0 3-hydroxy-3-methyl-2,4-pentanedione 
• 78-93-3 butanone 
• 638-38-0 manganese triacetate 
• 82237-14-7 2,2-diethoxy-4,5-dimethyl-2-phenoxy-1,3,2λ⁵-dioxaphosphole 

Downstream Products

• 78-94-4 methyl vinyl ketone 

Relevant articles and documents

A multicatalyst system for the one-pot desymmetrization/oxidation of meso-1,2-alkane diols

Two is better than one: We demonstrate the viability of an organocatalytic reaction sequence along a short peptide backbone that carries two independent catalytic functionalities, which allow the rapid, one-pot acylative desymmetrization and oxidation of meso-alkane-1,2-diols to the corresponding acetylated acetoins with good yields and enantioselectivities (see scheme). Copyright

One-Pot desymmetrization of meso-l,2-hydrocarbon diols through acylation and oxidation

Avoid racemization! Short lipophilic oligopeptides utilizing nucleophilic N-jt-methyl histidine residues catalyze the desymmetrization of wieso-l,2-diols with enantiomeric ratios of up to 94:6. Direct one-pot oxidation, which avoids the well-known racemiz

Asymmetric Reduction of 1-Acetoxy-2-alkanones with Baker's Yeast: Purification and Characterization of α-Acetoxy Ketone Reductase

An α-acetoxy ketone reducing enzyme has been purified and characterized from the cell-free extract of bakers' yeast (Saccharomyces cerevisiae). Only one NADPH-dependent dehydrogenase that catalyzed the reduction of α-acetoxy ketone was found in bakers' yeast. The molecular weight of the enzyme was estimated to be 36 kDa by SDS-polyacrylamide gel electrophoresis. The enzyme was composed of a single polypeptide chain. The enzyme had reducing activity for both aliphatic and aromatic α-acetoxy ketones, although no reducing activity toward α-chloro ketones and α-hydroxy ketones was found. The enzyme catalyzed the reduction of not only α-acetoxy ketones, but also β-keto esters. Studies on the chromatographic behavior and stereospecificity indicated that the enzyme was identical with one of the β-keto ester reductases purified from bakers' yeast.