Results for:
PubChem ID: 650

Butane-2,3-dione

Mass-Spectra

Compound Details

Synonymous names
dimethylglyoxal
Butanedione
biacetyl
diacetyl
dimethyl diketone
QSJXEFYPDANLFS-UHFFFAOYSA-N
Dimethyl glyoxal
Biacetyl; BDM
AC1L19PK
ACMC-1AE2K
Diacetyl (natural)
Glyoxal, dimethyl-
2,3-diketobutane
KSC235Q7P
R557
2,3 butandione
2,3-butandione
2,3-butanedione
2,3-dioxobutane
2.3-butanedione
NSC8750
UN2346
2,3-Butadione
B0682
BDBM22725
CCRIS 827
CTK1D5877
HMDB03407
HSDB 297
K324J5K4HM
SGCUT00113
CHEMBL365809
LP00387
LS-116
RP18441
(CH3CO)2
2,3-Butanedione, analytical standard
C00741
HMS3261M15
UNII-K324J5K4HM
WLN: 1VV1
AN-1414
BBL027725
Butan-2,3-dione
Butane-2,3-dione
Diacetyl, natural, >=95%
DTXSID6021583
NSC 8750
NSC-8750
OR000189
OR109765
OR306804
A826155
Buta-2,3-dione
CHEBI:16583
D 3634
DSSTox_CID_1583
ZINC1532732
ANW-41516
DSSTox_GSID_21583
KB-16658
Lopac-D-3634
BB_SC-8804
Butanedione [UN2346]
DSSTox_RID_76219
LMFA12000012
MFCD00008756
ZINC01532732
AI3-03313
CCG-204481
DB-003226
RTR-016761
to_000005
TR-016761
AKOS000118816
I14-1154
Lopac0_000387
BRN 0605398
EU-0100387
FEMA No. 2370
FT-0609502
FT-0624585
FT-0663924
2,3-Butanedione, 97%
Tox21_201218
Tox21_500387
431-03-8
F0001-1188
Butanedione [UN2346] [Flammable liquid]
MCULE-5742661187
NCGC00015336-01
NCGC00015336-02
NCGC00015336-03
NCGC00015336-04
NCGC00015336-05
NCGC00015336-06
NCGC00090746-01
NCGC00090746-02
NCGC00090746-03
NCGC00258770-01
NCGC00261072-01
CAS-431-03-8
EINECS 207-069-8
2,3-Butanedione (8CI,9CI)
151677-70-2
Butanedione [UN2346] [Flammable liquid]
MolPort-001-768-865
57419-EP2275409A1
57419-EP2275422A1
57419-EP2289483A1
57419-EP2298755A1
57419-EP2308878A2
157009-EP2283898A1
4-01-00-03644 (Beilstein Handbook Reference)
DEE64962-0BD5-454C-8BDA-FDBD33C47181
InChI=1/C4H6O2/c1-3(5)4(2)6/h1-2H
Microorganism:

Yes

IUPAC namebutane-2,3-dione
SMILESCC(=O)C(=O)C
InchiInChI=1S/C4H6O2/c1-3(5)4(2)6/h1-2H3
FormulaC4H6O2
PubChem ID650
Molweight86.09
LogP0.4
Atoms12
Bonds11
H-bond Acceptor2
H-bond Donor0
Chemical ClassificationKetones

mVOC Specific Details

Volatilization
The Henry's Law constant for diacetyl is 1.33X10-5 atm-cu m/mole(1). This Henry's Law constant indicates that diacetyl is expected to volatilize from water surfaces(2). Based on this Henry's Law constant, the volatilization half-life from a model river (1 m deep, flowing 1 m/sec, wind velocity of 3 m/sec)(2) is estimated as 2.7 days(SRC). The volatilization half-life from a model lake (1 m deep, flowing 0.05 m/sec, wind velocity of 0.5 m/sec)(2) is estimated as 22 days(SRC). Diacetyl's Henry's Law constant indicates that volatilization from moist soil surfaces may occur(SRC). Diacetyl is expected to volatilize from dry soil surfaces(SRC) based upon a vapor pressure of 56.8 mm Hg(3).
Literature: (1) Betterton EA; Atmos Environ 25A:1473-7 (1991) (2) Lyman WJ et al; Handbook of Chemical Property Estimation Methods. Washington, DC: Amer Chem Soc pp. 15-1 to 15-29 (1990) (3) Boublik T et al; The vapor pressures of pure substances. Vol. 17. Amsterdam, Netherlands: Elsevier Sci. Publ (1984)
Soil Adsorption
The Koc of diacetyl is estimated as 1(SRC), using a log Kow of -1.34(1) and a regression-derived equation(2). According to a classification scheme(3), this estimated Koc value suggests that diacetyl is expected to have very mobility in soil.
Literature: (1) Hansch C et al; Exploring QSAR. Hydrophobic, Electronic, and Steric Constants. ACS Prof Ref Book. Heller SR, consult. ed., Washington, DC: Amer Chem Soc p. 9 (1995) (2) US EPA; Estimation Program Interface (EPI) Suite. Ver. 4.1. Nov, 2012. Available from, as of May 31, 2016: http://www2.epa.gov/tsca-screening-tools (3) Swann RL et al; Res Rev 85: 17-28 (1983)
Vapor Pressure
PressureReference
56.8 mm Hg at 25 deg CBoublik, T., Fried, V., and Hala, E., The Vapour Pressures of Pure Substances. Second Revised Edition. Amsterdam: Elsevier, 1984.
MS-Links
1D-NMR-Links

Microorganisms emitting the compound
KingdomSpeciesBiological FunctionOrigin/HabitatReference
BacteriaStaphylococcus EpidermidisDSMZVerhulst et al. 2010
BacteriaCoagulase-negative Staphylococcin/aHettinga et al., 2008
BacteriaEscherichia ColiNational collection of type cultures (NCTC) UKTait et al., 2014
BacteriaStaphylococcus AureusNational collection of type cultures (NCTC) UKTait et al., 2014
BacteriaStreptococcus Dysgalactiaen/aHettinga et al., 2008
BacteriaStreptococcus Uberisn/aHettinga et al., 2008
BacteriaKlebsiella Pneumoniae ATCC 13883Rees et al. 2016
BacteriaBacillus Amyloliquefaciens IN937an/aLee et al., 2012
BacteriaBacillus Amyloliquefaciens UCMB5113nanaAsari et al., 2016
BacteriaBacillus Subtilis GB03n/aLee et al., 2012
BacteriaEscherichia Colin/aHettinga et al., 2008
BacteriaKlebsiella Pneumoniae ATCC 13883Rees et al. 2017
BacteriaLactobacillus Rhamnosus LSL 222can be used to modify or intensify the flavour of industrial cheeses or fermented milks or to preserve the peculiar flavour of traditional dairy productsPogačić et al., 2015
BacteriaPaenibacillus Polymyxa E681n/aLee et al., 2012
BacteriaPaenibacillus Polymyxa Sb3-1collection TU GrazRybakova et al. 2017
BacteriaStaphylococcus Aureusn/aHettinga et al., 2008
BacteriaStaphylococcus Sciurinafrom the gut flora of pea aphid Acyrthosiphon pisum honeydewLeroy et al., 2011
FungiTuber Aestivumn/aT. melanosporum was from the cultivated truffle zones in the province and T. aestivum from the natural truffle zones in the same regionCullere et al., 2010
FungiTuber Melanosporumn/aT. melanosporum was from the cultivated truffle zones in the province and T. aestivum from the natural truffle zones in the same regionCullere et al., 2010
BacteriaLactobacillus Rhamnosus LSL 222nanaPogačić et al., 2016
FungiTuber BorchiiAroma active compound in Tuber melanosporum and Tuber aestivum syn Tuber uncinatumnaSplivallo and Ebeler 2015
BacteriaStaphylococcus Sp.n/aSchulz and Dickschat, 2007
Method
KingdomSpeciesGrowth MediumApplied MethodVerification
BacteriaStaphylococcus EpidermidisCLSA, charcoal, GC-MSno
BacteriaCoagulase-negative StaphylococciMilkHS-SPME/GC-MS
BacteriaEscherichia Colimilk samplesGC-MS(BPX-5)no
BacteriaStaphylococcus Aureusmilk samplesGC-MS(BPX-5)no
BacteriaStreptococcus DysgalactiaeMilkHS-SPME/GC-MS
BacteriaStreptococcus UberisMilkHS-SPME/GC-MS
BacteriaKlebsiella Pneumoniae ATCC 13883LB GCxGC-TOF-MSno
BacteriaBacillus Amyloliquefaciens IN937aTryptic soy agarSPME coupled with GC-MS
BacteriaBacillus Amyloliquefaciens UCMB5113M9AGC/MSNo
BacteriaBacillus Subtilis GB03Tryptic soy agarSPME coupled with GC-MS
BacteriaEscherichia ColiMilkHS-SPME/GC-MS
BacteriaKlebsiella Pneumoniae ATCC 13883LBSPME / GCxGC-TOFMSno
BacteriaLactobacillus Rhamnosus LSL 222Man Rogosa Sharpe broth (MRS)Tenaxâ„¢-trap/GC-MS
BacteriaPaenibacillus Polymyxa E681Tryptic soy agarSPME coupled with GC-MS
BacteriaPaenibacillus Polymyxa Sb3-1GC-MS / SPMEno
BacteriaStaphylococcus AureusMilkHS-SPME/GC-MS
BacteriaStaphylococcus Sciuri864 liquid mediumSPME-GC/MS
FungiTuber Aestivumn/aGas chromatography-olfactometry (GC-O)
FungiTuber Melanosporumn/aGas chromatography-olfactometry (GC-O)
BacteriaLactobacillus Rhamnosus LSL 222curd-based broth mediumGC/MSYes
FungiTuber BorchiinaSPME-GC/MS/O); GC-RYes
BacteriaStaphylococcus Sp.n/an/a