We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

pyruvic acid

Chemical Structure

General Material Information

Preferred name pyruvic acid
Trivial Name Pyruvic acid
Short Description 2-oxo-propanoic acid
Formula C3 H4 O3
CAS Number 127-17-3
FEMA Number 2970
Flavis Number 8.019
ECHA Number 204-824-3
FDA UNII 8558G7RUTR
Nikkaji Number J2.015J
Beilstein Number 0506211
MDL MFCD00002585
COE Number 19
xLogP3-AA -0.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 936 pyruvic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 127-17-3 ; PYRUVIC ACID
Synonyms
  • acetyl formic acid
  • acetylformic acid
  • 2-keto propanoic acid
  • 2-oxo propanoic acid
  • 2-oxo- propanoic acid
  • a-keto propanoic acid
  • propanoic acid, 2-oxo-
  • 2-keto propionic acid
  • 2-oxo propionic acid
  • 2-oxo- propionic acid
  • a-keto propionic acid
  • a-keto propionic acid
  • alpha-keto propionic acid
  • pyroracemic acid
  • nat. pyruvic acid
  • pyruvic acid (natural)
  • pyruvic acid BRI
  • pyruvic acid natural
  • pyruvic acid synthetic
  • pyruvicacid
  • 2-oxopropanoic acid
  • BTS
  • α-Ketopropionic acid
  • 2-Oxopropionic acid
  • NSC 179
  • MeSH ID: D019289

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

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
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00022
HMDB (The Human Metabolome Database):HMDB00243
FooDB:FDB008293
YMDB (Yeast Metabolome Database):YMDB00175
Export Tariff Code:2918.30.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 88.062477111816
Specific gravity @ 25 °C
Pounds per Gallon 10.501 to 10.584
Refractive Index 1.424 to 1.432 @ 20 °C
Melting Point 11 to 13°C @ 760 mm Hg
Boiling Point 164 to 166°C @ 760 mm Hg
Vapor Pressure 0.968 mmHg @ 25 °C
Vapor Density 3
Flash Point TCC Value 82.22 °C TCC
logP (o/w) -1.24 est
Solubility
alcohol Yes
water, 1.00E+06 mg/L @ 20 °C (exp) Yes

Organoleptic Properties

Odor Type: Acidic
sharp, sour, acetic, caramellic
Odor strength medium , recommend smelling in a 1.00 % solution or less
Substantivity > 8 hour(s) at 100.00 %
General comment At 1.00 % in propylene glycol. sharp sour acetic caramellic
Flavor Type: Caramellic
caramellic, sugar brown sugar, sour
General comment Caramellic brown sugar
Brown sugar, caramel, and rum. Characteristic brown sugar

Occurrences

Potential Uses

Applications
Flavoring purposes Beer, Bread, Caramel, Coffee, Milk, Pecan, Prune, Raisin, Rum, Strawberry, Wine
Cosmetic purposes Fragrance

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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:
Not determined
Dermal Toxicity:
subcutaneous-mouse LD50 3533 mg/kg
Yakugaku Zasshi. Journal of Pharmacy. Vol. 81, Pg. 1225, 1961.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for pyruvic acid usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 30.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 69.00 (μg/capita/day)
Structure Class: I
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: -30.00000
beverages(nonalcoholic): -0.25000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -110.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.2500020.00000
fruit ices: 0.2500020.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -27.00000
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):

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):127-17-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :1060
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:3
2-oxopropanoic acid
Chemidplus:0000127173
RTECS:UZ0829800 for cas# 127-17-3