Pyruvic acid, >=97%

Code: W297003-SAMPLE-K D2-231

Biochem/physiol Actions

Taste at 5 ppm

General description

Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors ca...


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Biochem/physiol Actions

Taste at 5 ppm

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.

Packaging

250 g in glass bottle

5 kg in poly drum

1 kg in glass bottle

25 kg in composite drum

agencymeets purity specifications of JECFA, follows IFRA guidelines
application(s)flavors and fragrances
assay≥97%
biological sourcesynthetic
bp165 °C (lit.)
density1.267 g/mL at 25 °C (lit.)
documentationsee Safety & Documentation for available documents
food allergenno known allergens
gradeFG, Kosher, Fragrance grade
InChI keyLCTONWCANYUPML-UHFFFAOYSA-N
InChI1S/C3H4O3/c1-2(4)3(5)6/h1H3,(H,5,6)
mp11-12 °C (lit.)
organolepticcaramel; acidic; sour
Quality Level400
refractive indexn20/D 1.428 (lit.)
reg. complianceFDA 21 CFR 172.515, EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
SMILES stringCC(=O)C(O)=O
storage temp.2-8°C
Cas Number127-17-3
Hazard Class8
Un Number3265
Pack GroupII
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