2,3-butane diol

Full Material List
butane-2,3-diol

Identifiers

FEMA N/A
CAS 513-85-9
EINECS 208-173-6
Synonyms
  • 2,3- butandiol
  • DL-2,3- butandiol
  • butane-2,3-diol
  • (R,S)- butane-2,3-diol
  • DL- butane-2,3-diol
  • 2,3- butanediol
  • 2,3- butylene glycol
  • 2,3- butyleneglycol
  • 2,3- dihydroxybutane
  • dimethyl ethylene glycol
  • dimethylene glycol
  • dimethylethylene glycol
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 02.133 butane-2,3-diol
DG SANTE Food Contact Materials N/A
FDA UNII 45427ZB5IJ
CoE Number 10181
XlogP3-AA -0.90 (est)
Molecular Weight 90.1221
Molecular Formula C4 H10 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: creamy fruity creamy buttery
  • Odor Description:at 0.10 % in dipropylene glycol. fruity creamy buttery
  • Odor and/or flavor descriptions from others (if found).
Odor creamy
fruity, creamy, buttery,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.00100 to 1.00700 @ 25.00 °C.
Lbs/Gal (est) 8.329 to 8.379
Refractive Index 1.43200 to 1.43800 @ 20.00 °C.
Melting Point 25.00 °C. @ 760.00 mm Hg
Boiling Point 182.00 °C. @ 760.00 mm Hg
Flash Point 185.00 °F. TCC ( 85.00 °C. )
Acid Value N/A
Vapor Pressure 0.243000 mmHg @ 25.00 °C.
Vapor Density 3.1 ( Air = 1 )
logP (o/w) -0.92
Soluble In
  • alcohol
  • water, 1.00E+06 mg/L @ 20 °C (exp)
Occurrence
  • cheese cheddar cheese - up to 90 mg/kg
  • coconut endosperm
  • fish lean fish - 0.006 mg/kg
  • pepper bell pepper fruit
  • plum fruit
  • raspberry red raspberry fruit - up to 2.3 mg/kg
  • sherry - 1.9 mg/kg
  • ulva rigida oil greece @ 1.70%
  • vinegar - up to 850 mg/kg
  • wine - up to 2900 mg/kg