acetyl butyryl
2,3-hexanedione
Identification
| Name | acetyl butyryl |
| IUPAC | hexane-2,3-dione |
| CAS Number | 3848-24-6 |
| EINECS | 223-350-8 |
| FDA UNII | 559ANR3NVS |
| Molecular Formula | C6 H10 O2 |
| Molecular Weight | 114.14410000 |
| MDL Number | MFCD00009398 |
| Nikkaji Number | J64.761F |
| Beilstein | 1699896 |
| CoE Number | 152 |
Regulatory
| JECFA Food Flavoring | 412 2,3-hexanedione |
| DG SANTE Food Flavourings | 07.018 hexane-2,3-dione |
| FEMA Number | 2558 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 3848-24-6 ; 2,3-HEXANEDIONE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | yellow clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.92600 to 0.93600 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.705 to 7.788 |
| Refractive Index | 1.40600 to 1.41600 @ 20.00 °C. |
| Melting Point | -30.00 °C. @ 760.00 mm Hg |
| Boiling Point | 128.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 10.000000 mmHg @ 20.00 °C. |
| Vapor Density | 3.9 ( Air = 1 ) |
| Flash Point | 83.00 °F. TCC ( 28.33 °C. ) |
| logP (o/w) | -0.321 (est) |
| Soluble in | alcohol |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 220 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in dipropylene glycol. Sweet, creamy, caramellic, buttery with a fruity jammy nuance butter; creamy; oily; sweet SWEET, CREAMY, BUTTER
|
| Odor sample from | Fritzsche Dodge & Olcott, Inc. |
| Taste Description |
at 50.00 ppm. creamy fruity toasted brown caramel
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for acetyl butyryl usage levels up to | 1.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 8.50 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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