600-14-6

2,3-Pentanedione has a somewhat sweet odor similar to quinone. This compound has a penetrating, buttery taste on dilution.

colourless liquid (? some sources report this as being a deep green-yellow colour)

Identified in the essential oil of Finnish pine. Also reported found in peach, wheaten bread, yogurt, cocoa, coffee, back tea, roasted barley, roasted filbert, roasted peanut, roasted almonds, pecans, soybean, malt, peated malt, chayote, peas, cooked potato, tomato, butter, yogurt, boiled egg, fatty fish, cooked chicken and fat, cooked beef and pork, pork liver, beer, cognac, rum, whiskies, grape wines, cocoa, potato chips, passion fruit, mango, beans, macadamia nut, tamarind, sweet potato, pumpkin, sweet corn, shrimp, oyster, okra, clam, maté and soursop.

2,3-Pentanedione can be used as a reactant to synthesize:
Bisphenol derivatives by acid-catalyzed condensation reaction with phenols.
2-Ethyl-3-methyl-1H-indole by Pd-catalyzed reaction with aniline under reductive conditions.
2-Ethyl-3-methylquinoxaline by condensation reaction with o-phenylenediamine using citric acid as a catalyst.

ChEBI: An alpha-diketone that is pentane substituted at the 2- and 3-positions by oxo groups.

By oxidation of methyl propyl ketone with excess NaNO2 and diluted HCl in the presence of hydroxylamine hydrochloride under a nitrogen blanket.

Detection: 20 ppb. Aroma characteristics at 1.0%: buttery diacetyl-like, fermented dairy and creamy, popcorn buttery.

Taste characteristics at 1 to 5 ppm: sweet buttery, creamy, cheesy, slightly toasted dairy, with a rich baked goods nuance and a good mouthfeel.

Taste at 1-5.0 ppm