乙酰甲基甲醇

Description

ACETYL METHYL CARBINOL · CAS 51555-24-9 · C4H8O2. UNII BG4D34CO2H. Boiling Point: 148 °C at 760 mm Hg; Boiling Point: 147.00 to 148.00 °C. @ 760.00 mm Hg; Boiling Point: 148 °C.

Identification

CAS Registry Number	51555-24-9
PubChem CID	179
Molecular formula	C4H8O2
IUPAC name	3-hydroxybutan-2-one
UNII (FDA)	BG4D34CO2H
FEMA number	2008
JECFA number	405

Computed Descriptors

Molecular Weight	88.11
XLogP3	-0.3
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	1
Exact Mass	88.052429494
Monoisotopic Mass	88.052429494
Topological Polar Surface Area	37.3
Heavy Atom Count	6
Formal Charge	0

Physical & Chemical Properties

Boiling Point	148 °C at 760 mm Hg
Boiling Point	147.00 to 148.00 °C. @ 760.00 mm Hg
Boiling Point	148 °C
Boiling Point	298.4 °F
Melting Point	15 °C
Melting Point	59 °F
Flash Point	41 °C
Flash Point	106 °F
Solubility	1000 mg/mL at 20 °C
Density	0.9972 g/cu cm at 17 °C

Physical description & handling notes

• Acetyl methyl carbinol appears as a light-yellow colored liquid that can form a crystalline solid when it dimerizes. Slightly denser than water. Hence sinks in water. Used to make other chemicals.
• Liquid
• Slightly yellow liquid; [Hawley] Forms solid dimer (C8H16O4) on standing or treatment with granulated zinc; [Merck Index] Slightly yellow liquid or paste; mp = 15 deg C; [MSDSonline]
• colourless to pale yellow liquid (monomer), or white crystalline powder (dimer) with a buttery odour
• A light-yellow colored liquid.
• Slightly yellow liquid or crystals

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Butter, Creamy, Green Pepper No safety concern at current levels of intake when used as a flavouring agent

GHS Hazard Classification

Reported hazard statements	H226 (26.6%), H228 (73.7%), H315 (87.4%), H318 (10%), H319 (81.6%)

Documented Uses

• Used as a carrier for aromas and flavors; [Hawley]
• Aroma carrier; prepn of flavors & essences
• ... Used for flavoring margarine.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Information on 6 consumer products that contain Acetoin in the following categories is provided:

Synonyms

acetoin; 3-hydroxy-2-butanone; 513-86-0; 3-hydroxybutan-2-one; Dimethylketol; Acetyl methyl carbinol; acetylmethylcarbinol; 2,3-Butanolone; 2-Butanone, 3-hydroxy-; 2-Hydroxy-3-butanone; 1-Hydroxyethyl methyl ketone; Methanol, acetylmethyl-; Acethoin; gamma-Hydroxy-beta-oxobutane; DL-Acetoin; FEMA No. 2008

Frequently Asked Questions

What are the CAS number and molecular formula of ACETYL METHYL CARBINOL?

CAS 51555-24-9; molecular formula C4H8O2; molecular weight — g/mol.

What other names is ACETYL METHYL CARBINOL known by?

acetoin, 3-hydroxy-2-butanone, 513-86-0, 3-hydroxybutan-2-one, Dimethylketol, Acetyl methyl carbinol.

What is the regulatory status of ACETYL METHYL CARBINOL?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is ACETYL METHYL CARBINOL classified as hazardous?

Hazard statements reported: H226, H228, H315, H318, H319.

What are the key physical properties of ACETYL METHYL CARBINOL?

Boiling Point: 148 °C at 760 mm Hg; Boiling Point: 147.00 to 148.00 °C. @ 760.00 mm Hg; Boiling Point: 148 °C; Boiling Point: 298.4 °F.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.