2,3-Hexanedione has a powerful, creamy, sweet, and buttery odor
(less than diacetyl) and a buttery, cheese taste. It may be synthesized
from propionyl aldehyde condensed over ethyl acetylacetate;the resulting product is then oxidized (H2O2 and sodium tungstate),
hydrolyzed, and finally decarboxylated to 2,3-hexanedione; from
methyl butyl ketone and ethyl propyl ketone by way of the monoxime;
also from acetoxy mesityl oxide.
2,3-Hexanedione has a powerful, creamy, sweet and buttery odor (less than diacetyl) and a buttery cheese taste.
Reported found in fermented soybean, peach, roasted chicken, beer, coffee, shoyu and clam.
2,3-Hexanedione is used to evaluate the influence of xanthan concentration on the release of aroma compounds in xanthan-thickened food model systems. It reacts with ethylenediamine to yield macrocyclic tetradentate 12-membered nitrogen donor (N4) ligand.
2,3-Hexanedione was used to evaluate the influence of xanthan concentration on the release of aroma compounds in xanthan-thickened food model systems.
From propionyl aldehyde condensed over ethyl acetylacetate; the resulting product is then oxidized (H2O2 and sodium
tungstate), hydrolyzed and finally decarboxylated to 2,3-dexanedione; from methyl butyl ketone and ethyl propyl ketone by way of
the monoxime; also from acetoxy mesityl oxide
ChEBI: An alpha-diketone that is hexane substituted by oxo groups at positions 2 and 3 respectively.
Taste characteristics at 50 ppm: creamy, fruity, toasted brown, caramellic notes.
Yellow liquid. Sharp penetrating odor in high concentrations. Sweet, aromatic odor when diluted.
Highly flammable. Insoluble in water.
2,3-HEXANEDIONE is incompatible with strong oxidizing agents and strong bases.
2,3-HEXANEDIONE is flammable.
