diacetyl 431-03-8

diacetyl
2,3-butanedione

CAS 431-03-8 - MW 86.0

	OV101	DB5	OV1701	C20M
Kovats RI	655	593	692	970
Ethyl ester RI	269	189	201	344

Percepts: butter

References:

OV101 Bravo, Hotchkiss & Acree 1992; J. Agric. Food Chem., 40, 1881-1885

DB5 Qian, M. and G. Reineccius (2003). Flavour and Fragrance Journal 18(3): 252-259.Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. Engel, E., C. Baty, et al. (2002). J. Agric. Food Chem. 50(22): 6459-6467. [HP-5].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].

OV1701 Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.

C20M Schieberle & Grosch 1987; Z Lebensm Unters Forsch, 185, 111-113. [DBWax].Qian, M. and G. Reineccius (2003). Flavour and Fragrance Journal 18(3): 252-259. [DBWax].Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-FFAP].