methyl ketones
 
Notes:
None found
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Category: flavoring agents
 
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Food Chemicals Codex Listed: No
Specific Gravity: 0.83200 @  25.00 °C.
Flash Point: 144.00 °F. TCC ( 62.22 °C. )
Soluble in:
 alcohol
 oils
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: creamy
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 creamy  fruity  tropical  cheesy  
Odor Description:
at 10.00 % in propylene glycol. 
creamy fruity tropical cheesy
 cheesy  
Taste Description:
cheesy
  
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Cosmetic Information:
None found
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Suppliers:
Advanced Biotech
METHYL KETONE MIX 2HN NATURAL
Odor: Floral, Sharp
Advanced Biotech
METHYL KETONES "T" MIX NATURAL
Advanced Biotech
METHYL KETONES MIX (BLUE CHEESE TYPE) NATURAL
Odor: Fragrant
Advanced Biotech
METHYL KETONES MIX (BOLD FLAVOR) NATURAL
Advanced Biotech
METHYL KETONES MIX (CHEESE NOTE) NATURAL
Odor: Fragrant
Advanced Biotech
METHYL KETONES MIX (NON-DAIRY) NATURAL
Advanced Biotech
MIXED METHYL KETONES 10822455 (I TYPE)
Odor: Floral, Sharp
Axxence Aromatic
MIXED METHYL KETONES, Natural, Kosher
Sustainability
Bell Flavors & Fragrances
Natural Methyl Ketone Mixture
Treatt
Natural Methyl Ketone Mix. Also previously marketed as Natural Blue Cheese Key Base 34.
Natural, Kosher
Odor: ‘roquefort’type blue cheese note
Flavor: cheese
The product is soluble in vegetable oil, which will mix readily into a hot or cold sauce, soup or dip. The concentrated flavour can be incorporated at 2ppm, being quicker and cheaper to use than fresh cheese, especially in low fat/low calorie formulations.
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Safety Information:
Preferred SDS: View
 
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:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for methyl ketones usage levels up to:
 not for fragrance use.
 
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Safety References:
None found
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References:
None found
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Other Information:
VCF-Online: VCF Volatile Compounds in Food
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Potential Blenders and core components note
 
For Odor
acidic
isobutyric acidFL/FR
 cyclohexyl acetic acidFL/FR
2-ethyl butyric acidFL/FR
2-methyl butyric acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
buttery
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl propionylFL/FR
 butyl butyryl lactateFL/FR
2,3-heptane dioneFL/FR
caramellic
2-oxobutyric acidFL/FR
 levulinic acidFL/FR
 maltyl isobutyrateFL/FR
 strawberry furanone acetateFL/FR
cheesy
 butyric acidFL/FR
2-methyl hexanoic acidFL/FR
S-(methyl thio) butyrateFL/FR
2-methyl valeric acidFL/FR
2-methyl-2-hexenoic acidFR
citrus
 grapefruit mercaptanFL/FR
coconut
 coconut decanone methylFR
delta-decalactoneFL/FR
delta-2-dodecenolactoneFL/FR
delta-nonalactoneFL/FR
gamma-octalactoneFL/FR
delta-octalactoneFL/FR
delta-undecalactoneFL/FR
 butyl lactateFL/FR
gamma-butyrolactoneFL/FR
 creamy lactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
earthy
1-nonen-3-olFL/FR
ethereal
isopropyl formateFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
fatty
 allyl octanoateFL/FR
(Z)-dairy lactoneFL/FR
 ethyl undecylenateFL/FR
 hexanoic acidFL/FR
4-methyl octanoic acidFL/FR
 octanoic acidFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
 benzyl isobutyrateFL/FR
 citronellyl acetateFL/FR
 geranyl propionateFL/FR
beta-ocimeneFL/FR
 phenethyl acetateFL/FR
 rose butanoateFL/FR
fruity
 acetoin acetateFL/FR
 allyl butyrateFL/FR
 allyl hexanoateFL/FR
 allyl propionateFL/FR
 amyl butyrateFL/FR
isoamyl isovalerateFL/FR
isoamyl propionateFL/FR
 berry hexanoateFR
 berry pentadienoateFL/FR
isobutyl hexanoateFL/FR
isobutyl isobutyrateFL/FR
 butyl valerateFL/FR
 cyclohexyl carboxylic acidFL/FR
gamma-decalactoneFL/FR
 ethyl 2-octenoateFL/FR
 farnesyl acetoneFL/FR
 filbert hexenoneFL/FR
 geranyl methyl tiglate 
4-heptanoneFL/FR
3-mercaptohexyl acetateFL/FR
 methyl (Z)-5-octenoateFL/FR
 methyl 2-methyl valerateFL/FR
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
 methyl nonanoateFL/FR
 octyl butyrateFL/FR
 plum crotonateFR
 prenyl hexanoateFL/FR
isopropyl 2-methyl butyrateFL/FR
 propyl hexanoateFL/FR
 propyl isobutyrateFL/FR
 sorbyl butyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tropical indeneFR
 tropical iononeFL/FR
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
isobutyl benzyl carbinolFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 heptanal dimethyl acetalFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(E)-2-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
1-penten-3-olFL/FR
 terpinyl propionateFL/FR
herbal
 jambu oleoresinFL/FR
 viridiflorolFL/FR
mushroom
3-octen-2-olFL/FR
nutty
 nutty quinoxalineFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
 buchu mercaptanFL/FR
 cassis pentanoneFL/FR
 grapefruit menthaneFL/FR
 lychee mercaptan acetateFL/FR
 mango thiolFL/FR
 passiflora acetateFL/FR
S-tropical 2-thiobutyrateFL/FR
sweet
 vanilla oleoresin baliFL/FR
terpenic
gamma-terpineneFL/FR
tonka
6-amyl-alpha-pyroneFL/FR
 mint lactoneFL/FR
tropical
 hexyl 2-methyl-3-pentenoateFL/FR
 hotrienolFL/FR
 tropical 3-thiobutyrateFL/FR
2-tropical oxathianeFL/FR
vanilla
ortho-dimethyl hydroquinoneFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanillinFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
vegetable
 methionalFL/FR
waxy
 allyl nonanoateFL/FR
 ethyl nonanoateFL/FR
 ethyl palmitateFL/FR
2-methyl heptanoic acidFL/FR
 methyl laurateFL/FR
 nonanoic acidFL/FR
2-nonanolFL/FR
 nonyl acetateFL/FR
 octyl isobutyrateFL/FR
delta-tetradecalactoneFL/FR
 undecanoic acidFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 allyl methyl trisulfideFL
isoamyl 3-methyl thiopropionateFL
isobutyl amineFL
isobutyric acidFL/FR
6-decenoic acidFL
ortho-dimethyl hydroquinoneFL/FR
delta-2-dodecenolactoneFL/FR
 ethyl 3-octenoateFL
 ethyl cyclohexyl carboxylateFL
 farnesyl acetoneFL/FR
(E,E)-2,4-heptadien-1-olFL
 heptanal 2,3-butane diol acetalFL
(Z)-3-hexenoic acidFL
5-methyl hexanoic acidFL
S-(methyl thio) hexanoateFL
4-methyl valeric acidFL
2-nonanolFL/FR
1-phenethyl mercaptanFL
 prenyl hexanoateFL/FR
S-tropical 2-thiobutyrateFL/FR
2-tropical oxathianeFL/FR
 viridiflorolFL/FR
 hexyl 2-methyl-3-pentenoateFL/FR
acidic
2-ethyl butyric acidFL/FR
 levulinic acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
alliaceous
 allyl propionateFL/FR
 dipropyl trisulfideFL
 tropical thiazoleFL/FR
balsamic
isobutyl benzyl carbinolFL/FR
 vanillylidene acetoneFL/FR
bitter
 glyceryl tributyrateFL
buttery
 butyl laevo-lactateFL/FR
 diacetylFL
2,3-heptane dioneFL/FR
2-methyl valeric acidFL/FR
(E)-2-pentenoic acidFL
cabbage
 methyl 2-thiofuroateFL
caramellic
 maltyl isobutyrateFL/FR
cheesy
 ammonium isovalerate 30% in pgFL
 hexanoic acidFL/FR
citrus
 grapefruit mercaptanFL/FR
coconut
delta-decalactoneFL/FR
(R)-massoia lactoneFL
6-methyl coumarinFL
delta-octalactoneFL/FR
cooling
 jambu oleoresinFL/FR
creamy
 acetoinFL/FR
 acetoin butyrateFL
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
6-amyl-alpha-pyroneFL/FR
 butyl butyryl lactateFL/FR
2-oxobutyric acidFL/FR
 creamy lactoneFL/FR
2-methyl-4-pentenoic acidFL
 mint lactoneFL/FR
delta-nonalactoneFL/FR
 octyl isobutyrateFL/FR
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
dairy
 butyl lactateFL/FR
 methyl (Z)-5-octenoateFL/FR
4-pentenoic acidFL
earthy
1-nonen-3-olFL/FR
fatty
 allyl octanoateFL/FR
(Z)-dairy lactoneFL/FR
 dimethyl sulfoxideFL
 ethyl undecylenateFL/FR
4-methyl octanoic acidFL/FR
 nonanoic acidFL/FR
2,4-octadien-1-olFL
(E)-2-octenoic acidFL
delta-tetradecalactoneFL/FR
fermented
 methyl thio isovalerateFL
floral
 citronellyl acetateFL/FR
 hotrienolFL/FR
 tropical iononeFL/FR
fruity
 acetoin acetateFL/FR
 acetyl isovalerylFL
 allyl hexanoateFL/FR
 amyl butyrateFL/FR
isoamyl propionateFL/FR
 benzyl isobutyrateFL/FR
 berry pentadienoateFL/FR
isobutyl hexanoateFL/FR
isobutyl isobutyrateFL/FR
 butyl valerateFL/FR
 cyclohexyl carboxylic acidFL/FR
gamma-decalactoneFL/FR
 ethyl 2-octenoateFL/FR
 filbert hexenoneFL/FR
 geranyl methyl tiglate 
4-heptanoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
3-mercaptohexyl hexanoateFL
 methyl 2-methyl valerateFL/FR
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
2-methyl butyric acidFL/FR
isopropyl 2-methyl butyrateFL/FR
isopropyl formateFL/FR
 propyl hexanoateFL/FR
 propyl isobutyrateFL/FR
 rose butanoateFL/FR
 sorbyl butyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tropical trithianeFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
green
 allyl butyrateFL/FR
isoamyl isovalerateFL/FR
 cassis pentanoneFL/FR
 heptanal dimethyl acetalFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(E)-2-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
beta-ocimeneFL/FR
1-penten-3-olFL/FR
 terpinyl propionateFL/FR
honey
 phenethyl acetateFL/FR
juicy
 ethyl (E,Z)-2,4-decadienoateFL/FR
 lychee mercaptan acetateFL/FR
lactonic
gamma-octalactoneFL/FR
meaty
3-mercapto-2-butanoneFL
2-methyl 3-(methyl thio) furanFL
milky
gamma-butyrolactoneFL/FR
mushroom
3-octen-2-olFL/FR
musty
S-(methyl thio) butyrateFL/FR
naphthyl
2'-hydroxyacetophenoneFL/FR
nutty
 nutty quinoxalineFL/FR
oily
2-methyl hexanoic acidFL/FR
 tetrahydrofurfuryl propionateFL
soapy
 octanoic acidFL/FR
sour
 butyric acidFL/FR
2,4-dimethyl-2-pentenoic acidFL
3-methyl valeric acidFL
spicy
 benzylidene acetoneFL
sulfurous
 buchu mercaptanFL/FR
 grapefruit menthaneFL/FR
 mango thiolFL/FR
 methyl 2-(methyl thio) butyrateFL
 methyl 4-(methyl thio) butyrateFL
 methyl thiomethyl butyrateFL
 tropical 3-thiobutyrateFL/FR
sweet
 cyclohexyl acetic acidFL/FR
 strawberry furanone acetateFL/FR
 vanilla oleoresin baliFL/FR
terpenic
gamma-terpineneFL/FR
toasted
 acetyl propionylFL/FR
tomato
 methionalFL/FR
tropical
3-mercaptohexyl acetateFL/FR
3-mercaptohexyl butyrateFL
 passiflora acetateFL/FR
vanilla
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanillinFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
vegetable
2-octen-4-oneFL/FR
waxy
 allyl nonanoateFL/FR
 ethyl nonanoateFL/FR
 ethyl palmitateFL/FR
 geranyl propionateFL/FR
2-methyl heptanoic acidFL/FR
 methyl laurateFL/FR
 nonyl acetateFL/FR
 octyl 2-furoateFL
 octyl butyrateFL/FR
 undecanoic acidFL/FR
winey
 methyl nonanoateFL/FR
 
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Potential Uses:
 cheese 
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Natural Occurrence in: note
 found in nature
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Synonyms:
 methyl ketone mix 2HN natural (Advanced Biotech)
natural methyl ketone mix. also previously marketed as natural blue cheese key base 34 (Treatt)
 methyl ketones "T" mix natural (Advanced Biotech)
 methyl ketones mix (blue cheese type) natural (Advanced Biotech)
 methyl ketones mix (bold flavor) natural (Advanced Biotech)
 methyl ketones mix (cheese note) natural (Advanced Biotech)
 methyl ketones mix (non-dairy) natural (Advanced Biotech)
 mixed methyl ketones 10822455 (I type) (Advanced Biotech)
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Articles:
PubMed: Comparison of the volatiles formed by oxidation of phosphatidylcholine to triglyceride in model systems.
PubMed: Wild tomato leaf extracts for spider mite and cowpea aphid control.
PubMed: Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese.
PubMed: Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
PubMed: Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
PubMed: Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
PubMed: Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.
PubMed: Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed: Composition and volatile profiles of commercial Argentinean blue cheeses.
PubMed: Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
PubMed: Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed: Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
PubMed: Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
PubMed: Effect of concentration and relative humidity on the transfer of alkan-2-ones through paper coated with wheat gluten.
PubMed: Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
PubMed: Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.
PubMed: Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed: Air-liquid partition coefficients of aroma volatiles in frozen sugar solutions.
PubMed: Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
PubMed: Study of aged cognac using solid-phase microextraction and partial least-squares regression.
PubMed: Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
PubMed: Volatile fraction of milk: comparison between purge and trap and solid phase microextraction techniques.
PubMed: Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry.
PubMed: Development of an enzymatic method to quantify methyl ketones from bacterial origin.
PubMed: Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling.
PubMed: Effect of pH on retention of aroma compounds by beta-lactoglobulin.
PubMed: The effects of environmental conditions on the lipolytic activity of strains of Penicillium roqueforti.
PubMed: Volatile compounds from Escherichia coli O157:H7 and their absorption by strawberry fruit.
PubMed: Interactions between aroma and edible films. 1. Permeability Of methylcellulose and low-density polyethylene films to methyl ketones.
PubMed: Influence of life history differences of two tachinid parasitoids ofHelicoverpa zea (Boddie) (Lepidoptera: Noctuidae) on their interactions with glandular trichome/methyl ketone-based insect resistance in tomato.
PubMed: Microencapsulated enzyme systems for the acceleration of cheese ripening.
PubMed: Volatile compounds produced by meat pseudomonads and relate reference strains during growth on beef stored in air at chill temperatures.
PubMed: Microbiological quality of desiccated coconut.
PubMed: The metabolism of fatty acids, methyl ketones and secondary alcohols by Penicillium roqueforti in blue cheese slurries.
PubMed: Metabolism of (U-14C)lauric acid to methyl ketones by the spores of Penicillium roqueforti.
PubMed: Quantitative determination of n-methyl ketones and o-aminoacetophenone in sterilized concentrated milk.
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