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.
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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:
cheesy
  
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Cosmetic Information:
None found
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Suppliers:
Advanced Biotech
METHYL KETONES MIX NATURAL
Advanced Biotech
METHYL KETONES MIXTURE 2HN NATURAL
Odor: Floral, Sharp
Advanced Biotech
METHYL KEYTONE "D" NATURAL
Advanced Biotech
METHYL KEYTONE "T" NATURAL
Advanced Biotech
METHYL MIXED KETONES NATURAL
Odor: Fragrant
Advanced Biotech
MIXED METHYL KETONES NATURAL
Odor: Fragrant
Bell Flavors & Fragrances
Natural Methyl Ketone Mixture
Mooreganics
Mixed Methyl Ketones Natural
(Organic Compliant)
Odor: CHARACTERISTIC OF BLUE CHEESE
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:
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
 acetoinFL/FR
 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
6-amyl-alpha-pyroneFL/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
gamma-butyrolactoneFL/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
delta-decalactoneFL/FR
gamma-decalactoneFL/FR
6-decenoic acidFL
 diacetylFL
ortho-dimethyl hydroquinoneFL/FR
 dimethyl sulfoxideFL
2,4-dimethyl-2-pentenoic acidFL
 dipropyl trisulfideFL
delta-2-dodecenolactoneFL/FR
 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
laevo-glutamineCS
 glyceryl tributyrateFL
 grapefruit menthaneFL/FR
 grapefruit mercaptanFL/FR
(E,E)-2,4-heptadien-1-olFL
 heptanal 2,3-butane diol acetalFL
 heptanal dimethyl acetalFL/FR
2,3-heptane dioneFL/FR
4-heptanoneFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(Z)-4-hepten-1-olFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 hexanoic acidFL/FR
(E)-2-hexenalFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(Z)-3-hexenoic acidFL
 hexyl 2-methyl butyrateFL/FR
 hexyl 2-methyl-3-pentenoateFL/FR
 hotrienolFL/FR
2'-hydroxyacetophenoneFL/FR
 jambu oleoresinFL/FR
 levulinic acidFL/FR
 lychee mercaptan acetateFL/FR
 maltyl isobutyrateFL/FR
 mango thiolFL/FR
(R)-massoia lactoneFL
3-mercapto-2-butanoneFL
3-mercaptohexyl acetateFL/FR
3-mercaptohexyl butyrateFL
3-mercaptohexyl hexanoateFL
 methionalFL/FR
 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
delta-nonalactoneFL/FR
 nonanoic acidFL/FR
2-nonanolFL/FR
1-nonen-3-olFL/FR
 nonyl acetateFL/FR
 nutty quinoxalineFL/FR
beta-ocimeneFL/FR
2,4-octadien-1-olFL
delta-octalactoneFL/FR
gamma-octalactoneFL/FR
 octanoic acidFL/FR
3-octen-2-olFL/FR
2-octen-4-oneFL/FR
(E)-2-octenoic acidFL
 octyl 2-furoateFL
 octyl butyrateFL/FR
 octyl isobutyrateFL/FR
 passiflora acetateFL/FR
1-penten-3-olFL/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
gamma-terpineneFL/FR
 terpinyl propionateFL/FR
delta-tetradecalactoneFL/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
delta-undecalactoneFL/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
 vanillinFL/FR
 vanillyl acetateFL/FR
para-vanillyl alcoholFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
 viridiflorolFL/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 ketones
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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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Soluble in:
 alcohol
 oils
Insoluble in:
 water
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