585-25-1

Basic information

• Product Name: 2,3 OCTANEDIONE
• Synonyms: 2,3 OCTANEDIONE;2,3-Octadione;2,3-Octandione;octane-2,3-dione;Acetyl caproyl;Pentyl methyl diketone;Pentylmethyl diketone
• CAS NO: 585-25-1
• Molecular Formula: C₈H₁₄O₂
• Molecular Weight: 142.2
• EINECS: 209-552-9
• Mol File: 585-25-1.mol
• Article Data: 17

Chemical Properties

• Boiling Point: 173 °C at 760 mmHg
• Flash Point: 56.5 °C
• Appearance: /
• Density: 0.918 g/cm³
• Vapor Pressure: 1.3mmHg at 25°C
• Refractive Index: 1.419
• CAS DataBase Reference: 2,3 OCTANEDIONE(CAS DataBase Reference)
• NIST Chemistry Reference: 2,3 OCTANEDIONE(585-25-1)
• EPA Substance Registry System: 2,3 OCTANEDIONE(585-25-1)

Safety Data

• Hazardous Substances Data: 585-25-1(Hazardous Substances Data)

Usage

Chemical Properties

2,3-Octanedione has a “warmed-over” flavor (off-flavor).

Occurrence

Reportedly present in fish, turkey, chicken, beef, lamb, mutton, coffee, tea, peanut, mushroom, prickly pear and lavage leaf.

Synthesis Reference(s)

The Journal of Organic Chemistry, 59, p. 6338, 1994 DOI: 10.1021/jo00100a040

InChI:InChI=1/C8H14O2/c1-3-4-5-6-8(10)7(2)9/h3-6H2,1-2H3

Upstream product

• 106-68-3 3-octanone 
• 4128-31-8 rac-octan-2-ol 
• 111-13-7 hexyl-methyl-ketone 
• 17257-80-6 Z-3,4-epoxy-2-octanone 
• 584-92-9 octane-2,3-dione 3-oxime 
• 23386-84-7 4-bromomethylene-5-pentyl-[1,3]dioxolane 
• 111-67-1 2-octene 
• 124878-58-6 2-methyl-2-nitro-3-pentyl oxirane 
• 37163-97-6 erythro-2,3-octanediol 
• 108-24-7 acetic anhydride 
• 66-25-1 hexanal 
• 20653-90-1 threo-2,3-octanediol 
• 37160-77-3 3-hydroxy-octan-2-one 
• 7697-37-2 nitric acid 

Downstream Products

• 1182-13-4 octane-2,3-dione-bis-(2,4-dinitro-phenylhydrazone) 
• 84518-30-9 (-)-(2S,3S)-octane-2,3-diol 
• 84435-13-2 (+)-(2S)-2-hydroxyoctan-3-one 
• 152519-33-0 (S)-2-hydroxyhexan-⁽³⁾-one 
• 83225-49-4 2,2,3,3-Tetrafluoro-octane 
• 86838-20-2 (+)-(3S)-3-hydroxyoctan-2-one 
• 66007-44-1 (+)-(2S,3R)-octane-2,3-diol 

Relevant articles and documents

1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

2-Iodoxybenzoic acid mediated facile conversion of 1,3-diols to 1,2-diketones by oxidative cleavage of the C-C bond

1,3-Diols undergo smooth oxidative cleavage of the C-C bond in the presence of 2-iodoxybenzoic acid (IBX) affording 1,2-diketones in excellent yields under mild conditions. Georg Thieme Verlag Stuttgart.

Aroma compounds formed from 3-methyl-2,4-nonanedione under photooxidative conditions

The behavior of the prominent aroma compound 3-methyl-2,4-nonanedione under photooxidative conditions was investigated in a model experiment. The four well-known aroma compounds 2,3-butanedione, 2,3-octanedione, acetic acid, and caproic acid were identified. The main oxidation product was 3-hydroxy-3-methyl-2,4-nonanedione, an aroma compound with the odor description of rubbery, earthy, and plasticlike (GC-O). Its structure has been tentatively assigned based on mass (GC-MS) and vapor phase infrared spectra (GC-IR). The formal formation pathways are discussed for these compounds, and other origins described in the literature are presented.