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methyl ethyl ketone

Chemical Structure

General Material Information

Preferred name methyl ethyl ketone
Trivial Name Methyl ethyl ketone
Short Description 2-butanone
Formula C4 H8 O
CAS Number 78-93-3
Deleted CAS Number 135311-02-3
FEMA Number 2170
Flavis Number 7.053
ECHA Number 201-159-0
FDA UNII 6PT9KLV9IO
Nikkaji Number J1.960G
Beilstein Number 0741880
MDL MFCD00011648
COE Number 753
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 278 2-butanone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 78-93-3 ; 2-BUTANONE
Synonyms
  • acetylethane
  • butan-2-one
  • 2-oxo butane
  • 2-butanone
  • 2-butanone (methyl ethyl ketone) natural
  • ethyl methyl cetone
  • ethyl methyl ketone
  • ethylmethyl ketone
  • ethylmethylketone
  • ketone C-4
  • ketone, ethyl methyl
  • MEK
  • methyl acetone
  • methyl ethyl cetone
  • methyl ethyl ketone, natural
  • methyl propanal
  • methyl-ethyl-ketone
  • methylacetone
  • methylethyl ketone
  • methylethylketone
  • 2-Butanone
  • Butanone
  • 3-Butanone
  • Superbutanox M 50

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

butan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:78-93-3
Pubchem (cid):6569
Pubchem (sid):134971088
Flavornet:78-93-3
Pherobase:View
Publications by Info
HEPTAN-2-ONE
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes.
Chemical characterization of commercial liquid smoke products.
Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
Scientific assessment of the use of sugars as cigarette tobacco ingredients: a review of published and other publicly available studies.
Volatile flavor compounds in yogurt: a review.
Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.
Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach.
Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef.
Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares.
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Modification of fatty acids changes the flavor volatiles in tomato leaves.
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce.
Volatile flavor components of rice cakes.
Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
[The quantitative composition of natural and technologically changed aromas of plants. II. Aroma compounds in oranges and their changes during juice processing (author's transl)].

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C02845
HMDB (The Human Metabolome Database):HMDB00474
FooDB:FDB003383
Export Tariff Code:2914.12.00.00
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•usepaopp pesticide code 044103; trade names: meetco. •grades of purity: 99.5+% •grade: technical

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 72.106956481934
Specific gravity @ 25 °C
Pounds per Gallon 6.665 to 6.682
Refractive Index 1.377 to 1.38 @ 20 °C
Melting Point -85 to -87°C @ 760 mm Hg
Boiling Point 78.6 to 80°C @ 760 mm Hg
Acid Value 2 max KOH/g
Vapor Pressure 90.6 mmHg @ 25 °C
Vapor Density 2.49
Flash Point TCC Value -3.33 °C TCC
logP (o/w) 0.29
Solubility
alcohol Yes
fixed oils Yes
water, 2.23E+05 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Ethereal
acetone, ethereal, fruity, camphoreous
General comment At 1.00 % in dipropylene glycol. acetone-like ethereal fruity camphor
Mosciano, Gerard P&F 20, No. 1, 31, (1995) Etherial, diffusive and slightly fruity with a camphoreous nuance
Flavor Type: Chemical
chemical, fruity, green
Mosciano, Gerard P&F 20, No. 1, 31, (1995) At 5.00 ppm. Chemical-like and slightly fruity green

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 36 - Irritating to eyes.
R 66 - Repeated exposure may cause skin dryness or cracking.
R 67 - Vapours may cause frowsiness and dizziness.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 [sex: M] 5490 mg/kg
(Smyth et al., 1962)

oral-rat LD50 2730 mg/kg
(Kimura et al., 1971a)

oral-rat LD50 3980 mg/kg
(Union Carbide Corp., 1956)

oral-rat LD50 [sex: F] 5525 mg/kg
(Pozzani et al., 1959)

oral-mouse LD50 [sex: M] 3137 mg/kg
(Zakhari et al., 1977)

oral-mouse LD50 [sex: M] 4050 mg/kg
(Tanii et al., 1986)

intraperitoneal-guinea pig LDLo 2000 mg/kg
LIVER: OTHER CHANGES
Food and Cosmetics Toxicology. Vol. 15, Pg. 627, 1977.

intraperitoneal-mouse LD50 616 mg/kg
Shell Chemical Company. Unpublished Report. Vol. -, Pg. 6, 1961.

oral-mouse LD50 4050 mg/kg
Toxicology Letters. Vol. 30, Pg. 13, 1986.

intraperitoneal-rat LD50 607 mg/kg
Environmental Research. Vol. 40, Pg. 411, 1986.

oral-rat LD50 2737 mg/kg
Toxicology and Applied Pharmacology. Vol. 19, Pg. 699, 1971.

Dermal Toxicity:
skin-rabbit LD50 6480 mg/kg
Shell Chemical Company. Vol. MSDS-5390-4

Inhalation Toxicity:
inhalation-muskrat LC50 32 gm/M3/4hour
CUTOEX
1,47,1993

inhalation-human TCLo 100 ppm/5M
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION
Journal of Industrial Hygiene and Toxicology. Vol. 25, Pg. 282, 1943.

inhalation-mammal (species unspecified) LC50 38000 mg/m3
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 51(5), Pg. 61, 1986.

inhalation-mouse LC50 32000 mg/m3/4H
Current Toxicology. Vol. 1, Pg. 47, 1993.

inhalation-rat LC50 23500 mg/m3/8H
American Industrial Hygiene Association Journal. Vol. 20, Pg. 364, 1959.

Safety in use information

Category:
extraction solvents, flavoring agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for methyl ethyl ketone usage levels up to:
0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 96.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -100.00000
beverages(nonalcoholic): -70.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -270.00000
fruit ices: -270.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -100.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Flavouring Group Evaluation 63 (FGE.63): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th meeting) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Safety and efficacy of saturated and unsaturated aliphatic secondary alcohols, ketones and esters with esters containing secondary alcohols belonging to chemical group 5 when used as flavourings for all animal species
View page or View pdf

Risk Assessment of Food Contact Materials
View page or View pdf

EPI System: View
EPA-Iris:IRIS
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):78-93-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6569
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1193
WGK Germany:1
butan-2-one
Chemidplus:0000078933
EPA/NOAA CAMEO:hazardous materials
RTECS:78-93-3