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2,3-Butanedione CAS 431-03-8

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  • Appearance: Clear yellow liquid
  • Assay: 99. 0%min
  • Stock: In stock
  • Sample: Available
  • Zhishang Chemical: 2,3-Butanedione Supplement

Basic Info of 2,3-Butanedione

What is 2,3-Butanedione?

Yellow to yellowish green liquid, with creamy aroma after massive dilution (1mg / kg), high vapor pressure and rapid volatilization at room temperature, melting point – 3 ~ – 4 ℃, boiling point 87 ~ 88 ℃ and flash point 13 ℃. Soluble in ethanol, ether, most non-volatile oil and propylene glycol, soluble in glycerol and water, insoluble in mineral oil. Natural products exist in laurel oil, ajawa oil, angelica root oil, raspberry, strawberry, cream, wine, etc. Because it is volatile, it only exists in the primary fraction and distilled water.

Diacetyl is a water-soluble and volatile compound α- Diketone compound with butter smell. Diacetyl occurs naturally in plants, fruits, coffee, honey, cocoa and dairy products. It is a natural by-product of fermentation and exists in beer and wine. Diacetyl is also present in cigarette smoke.

Diacetyl can be synthesized by converting 2-butanone to isonitroso compound and then hydrolyzing it with hydrochloric acid. Other methods of producing diacetyl include oxidation of 2-butanone on a copper catalyst at 300 ° C and dehydrogenation of 2,3-butanediol on a copper or silver catalyst. In addition, diacetyl can be synthesized by acid catalyzed condensation of 1-hydroxyacetone and formaldehyde. Naturally occurring diacetyl can also be obtained from the starting fraction of the by-product of dairy fermentation. Although diacetyl and starting distillates are liquids, they can be converted into powder form by encapsulating them in solid materials to prevent volatility. Diacetyl in powder form also exists in spray dried seasoning.

2,3-Butanedione Uses

  1. GB2760-96 stipulates that the edible spices are temporarily allowed to be used. Mainly used for the preparation of cream, cheese fermentation flavor and coffee and other flavors.
  2. 2,3-butanedione is used to formulate cream flavors and is the main raw material for the production of pyrazine flavors.
  3. 2,3-butanedione is mainly used for the preparation of food flavors, the main flavor of cream flavors, and can also be used in milk, cheese and other flavors. Such as berries, caramel, chocolate, coffee, cherries, vanilla beans, honey, cocoa, fruity, wine, smoke, rum, nuts, almonds, ginger, etc. It can also be used in a small amount in fresh fruit fragrance or new type of fragrance for cosmetics.
  4. 2,3-butanedione is used to formulate various milk-flavored edible flavors, and is a flavor enhancer for cream, margarine, dry cool and candy. Also used as gelatin hardener, photographic adhesive.
  5. 2,3-butanedione is a flavoring agent, which is a yellow to yellow green transparent liquid with strong pungent smell. Also known as 2,3-butanedione, it is chemically synthesized from methyl ethyl ketone. It is miscible with water, glycerol, alcohol and ether, and has typical butter smell and flavor in very dilute aqueous solution.
  6. 2,3-butanedione (diacetyl), a molecule associated with a disease called popcorn lung, is now associated with amyloid protein associated with Alzheimer’s disease- β Peptide toxicity is related to chemicalbook. Diacetyl accelerated s amyloid- β Aggregation – the hallmark of Alzheimer’s disease. These preliminary findings raise the possibility of long-term neurotoxicity mediated by Da.

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Production Method of 2,3-Butanedione

Reference

  1. 2,3-Butanedione – ChemicalBook
  2. 2,3-Butanedione – PubChem

Quality Control of 2,3-Butanedione

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