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Merck

W297003

Pyruvic acid

≥97%, FG

동의어(들):

α-Ketopropionic acid, 2-Oxopropionic acid

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제품정보 (DICE 배송 시 비용 별도)

Linear Formula:
CH3COCOOH
CAS 번호:
Molecular Weight:
88.06
FEMA Number:
2970
Council of Europe no.:
19
UNSPSC Code:
12164502
eCl@ss:
39021320
PubChem Substance ID:
Flavis number:
8.019
EC Number:
204-824-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506211
Organoleptic:
caramel; acidic; sour
Grade:
FG, Fragrance grade, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Fragrance grade, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515

assay

≥97%

refractive index

n20/D 1.428 (lit.)

bp

165 °C (lit.)

mp

11-12 °C (lit.)

density

1.267 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

caramel; acidic; sour

storage temp.

2-8°C

SMILES string

CC(=O)C(O)=O

InChI

1S/C3H4O3/c1-2(4)3(5)6/h1H3,(H,5,6)

InChI key

LCTONWCANYUPML-UHFFFAOYSA-N

General description

Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors called S-alk(en)yl-L-cysteine-sulfoxides in onion tissues by allinase during maceration or chopping. The amount of pyruvic acid formed is used as a measure for onion pungency.
Natural occurrence: Asparagus, beef, sake, Virginia tobacco, wheat bread.

Biochem/physiol Actions

Taste at 5 ppm


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pictograms

Corrosion

signalword

Danger

hcodes

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

저장 등급

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

183.2 °F - closed cup

flash_point_c

84 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter



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Science Slam panel: Leading gene therapy developers discuss commercialization challenges and the importance of robust process development plans.

관련 콘텐츠


Development of an automated system for pyruvic acid analysis in onion breeding.
Yoo KS & Pike LM.
Sci. Hortic., 82(3), 193-201 (1999)
Onion flavor and odor, enzymatic development of pyruvic acid in onion as a measure of pungency.
Schwimmer S & Weston WJ
Journal of Agricultural and Food Chemistry, 9(4), 301-304 (1961)
A simplified pyruvic acid analysis suitable for onion breeding programs.
Yoo KS, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 30(6), 1306-1306 (1995)



국제 무역 품목 번호

SKUGTIN
W297003-5KG-K04061838257567
W297003-SAMPLE-K04061838192516
W297003-1KG-K04061838257550
W297003-250G-K04061838115461
W297003-25KG-K04061837518140