methyl ketones
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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. )
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Organoleptic Properties:
Odor Type: creamy
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
Odor Description:
at 10.00 % in propylene glycol. 
creamy fruity tropical cheesy
Taste Description:
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Cosmetic Information:
None found
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Advanced Biotech
Advanced Biotech
Odor: Floral, Sharp
Advanced Biotech
Advanced Biotech
Advanced Biotech
Odor: Fragrant
Advanced Biotech
Odor: Fragrant
Bell Flavors & Fragrances
Natural Methyl Ketone Mixture
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:
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
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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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
 acetoin acetateFL/FR
 acetoin butyrateFL
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl isovalerylFL
 acetyl nonyrylFL/FR
 acetyl propionylFL/FR
 allyl butyrateFL/FR
 allyl hexanoateFL/FR
 allyl methyl trisulfideFL
 allyl nonanoateFL/FR
 allyl octanoateFL/FR
 allyl propionateFL/FR
 ammonium isovalerate 30% in pgFL
isoamyl 3-methyl thiopropionateFL
 amyl butyrateFL/FR
isoamyl isovalerateFL/FR
isoamyl propionateFL/FR
 benzyl isobutyrateFL/FR
 benzylidene acetoneFL
 berry hexanoateFR
 berry pentadienoateFL/FR
 buchu mercaptanFL/FR
isobutyl amineFL
isobutyl benzyl carbinolFL/FR
 butyl butyryl lactateFL/FR
isobutyl hexanoateFL/FR
isobutyl isobutyrateFL/FR
 butyl lactateFL/FR
 butyl laevo-lactateFL/FR
 butyl valerateFL/FR
 butyric acidFL/FR
2-oxobutyric acidFL/FR
isobutyric acidFL/FR
 cassis pentanoneFL/FR
 citronellyl acetateFL/FR
 coconut decanone methylFR
 creamy lactoneFL/FR
 cyclohexyl acetic acidFL/FR
 cyclohexyl carboxylic acidFL/FR
(Z)-dairy lactoneFL/FR
6-decenoic acidFL
ortho-dimethyl hydroquinoneFL/FR
 dimethyl sulfoxideFL
2,4-dimethyl-2-pentenoic acidFL
 dipropyl trisulfideFL
 ethyl (E,Z)-2,4-decadienoateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl 3-octenoateFL
2-ethyl butyric acidFL/FR
 ethyl cyclohexyl carboxylateFL
 ethyl nonanoateFL/FR
 ethyl palmitateFL/FR
 ethyl undecylenateFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 farnesyl acetoneFL/FR
 filbert hexenoneFL/FR
 geranyl methyl tiglate 
 geranyl propionateFL/FR
 glyceryl tributyrateFL
 grapefruit menthaneFL/FR
 grapefruit mercaptanFL/FR
 heptanal 2,3-butane diol acetalFL
 heptanal dimethyl acetalFL/FR
2,3-heptane dioneFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 hexanoic acidFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(Z)-3-hexenoic acidFL
 hexyl 2-methyl butyrateFL/FR
 hexyl 2-methyl-3-pentenoateFL/FR
 jambu oleoresinFL/FR
 levulinic acidFL/FR
 lychee mercaptan acetateFL/FR
 maltyl isobutyrateFL/FR
 mango thiolFL/FR
(R)-massoia lactoneFL
3-mercaptohexyl acetateFL/FR
3-mercaptohexyl butyrateFL
3-mercaptohexyl hexanoateFL
 methyl (Z)-5-octenoateFL/FR
 methyl 2-(methyl thio) butyrateFL
 methyl 2-methyl valerateFL/FR
 methyl 2-thiofuroateFL
2-methyl 3-(methyl thio) furanFL
 methyl 4-(methyl thio) butyrateFL
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
2-methyl butyric acidFL/FR
6-methyl coumarinFL
2-methyl heptanoic acidFL/FR
2-methyl hexanoic acidFL/FR
5-methyl hexanoic acidFL
 methyl laurateFL/FR
 methyl nonanoateFL/FR
4-methyl octanoic acidFL/FR
 methyl thio isovalerateFL
S-(methyl thio) butyrateFL/FR
S-(methyl thio) hexanoateFL
 methyl thiomethyl butyrateFL
2-methyl valeric acidFL/FR
3-methyl valeric acidFL
4-methyl valeric acidFL
2-methyl-2-hexenoic acidFR
2-methyl-4-pentenoic acidFL
 mint lactoneFL/FR
 nonanoic acidFL/FR
 nonyl acetateFL/FR
 nutty quinoxalineFL/FR
 octanoic acidFL/FR
(E)-2-octenoic acidFL
 octyl 2-furoateFL
 octyl butyrateFL/FR
 octyl isobutyrateFL/FR
 passiflora acetateFL/FR
(E)-2-pentenoic acidFL
4-pentenoic acidFL
 phenethyl acetateFL/FR
1-phenethyl mercaptanFL
 plum crotonateFR
 prenyl hexanoateFL/FR
isopropyl 2-methyl butyrateFL/FR
isopropyl formateFL/FR
 propyl hexanoateFL/FR
 propyl isobutyrateFL/FR
 rose butanoateFL/FR
 sorbyl butyrateFL/FR
 strawberry furanone acetateFL/FR
 terpinyl propionateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tetrahydrofurfuryl propionateFL
S-tropical 2-thiobutyrateFL/FR
 tropical 3-thiobutyrateFL/FR
 tropical indeneFR
 tropical iononeFL/FR
2-tropical oxathianeFL/FR
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 undecanoic acidFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
 vanilla oleoresin baliFL/FR
para-vanillic acidFL/FR
 vanillyl acetateFL/FR
para-vanillyl alcoholFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
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Potential Uses:
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Natural Occurrence in: note
 found in nature
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 methyl ketones
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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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Soluble in:
Insoluble in:
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