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pyruvic acid
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 |
|
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 |
Suppliers
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
| (data available) |
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 ppm | average 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: | 0.25000 | 20.00000 | |
| fruit ices: | 0.25000 | 20.00000 | |
| 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 |