585-25-1 Usage
Description
2,3-Octanedione is an organic compound that is reportedly present in various food sources such as fish, turkey, chicken, beef, lamb, mutton, coffee, tea, peanut, mushroom, prickly pear, and lavage leaf. It is known for its distinct "warmed-over" flavor, which can be considered an off-flavor in certain contexts.
Uses
Used in Flavor Industry:
2,3-Octanedione is used as a flavor compound for enhancing or modifying the taste of various food products. Its unique "warmed-over" flavor can be utilized to create specific taste profiles or to mask undesirable flavors in the food industry.
Used in Chemical Research:
2,3-Octanedione serves as a valuable compound in chemical research and development. It can be used as a starting material or intermediate in the synthesis of more complex molecules, contributing to the advancement of various chemical and pharmaceutical applications.
Used in Analytical Chemistry:
In analytical chemistry, 2,3-Octanedione can be employed as a reference compound for the development and calibration of analytical methods, such as gas chromatography or mass spectrometry. Its distinct properties make it suitable for evaluating the performance of these techniques in detecting and quantifying specific compounds in complex mixtures.
Used in Food Safety and Quality Control:
2,3-Octanedione can be utilized in the food safety and quality control industry as a marker for the detection of rancidity or spoilage in various food products. Its "warmed-over" flavor may indicate the presence of off-flavors or the degradation of food quality, allowing for better monitoring and prevention of food spoilage.
Synthesis Reference(s)
The Journal of Organic Chemistry, 59, p. 6338, 1994 DOI: 10.1021/jo00100a040
Check Digit Verification of cas no
The CAS Registry Mumber 585-25-1 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 5,8 and 5 respectively; the second part has 2 digits, 2 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 585-25:
(5*5)+(4*8)+(3*5)+(2*2)+(1*5)=81
81 % 10 = 1
So 585-25-1 is a valid CAS Registry Number.
InChI:InChI=1/C8H14O2/c1-3-4-5-6-8(10)7(2)9/h3-6H2,1-2H3
585-25-1Relevant articles and documents
1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents
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, (2015/03/03)
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
Yadav,Biswas, Swapan Kumar,Srinivas
, p. 4237 - 4241 (2008/09/16)
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
Sigrist, Isabelle A.,Manzardo, Giuseppe G. G.,Amado, Renato
, p. 3426 - 3428 (2007/10/03)
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.
