Date published: 2025-10-14

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3-Methylnonane-2,4-dione (Mixture of isomers) (CAS 113486-29-6)

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Alternate Names:
3-Methyl-2,4-nonanedione; 3-Methylnonan-2,4-dione
Application:
3-Methylnonane-2,4-dione (Mixture of isomers) is a compound that gives the straw-like flavor to green tea
CAS Number:
113486-29-6
Molecular Weight:
170.25
Molecular Formula:
C10H18O2
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

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3-Methylnonane-2,4-dione (Mixture of isomers) is a compound with a butter-like and beany odor/taste that is a result of flavor reversion of soya-bean oil. It has also been described as an intense straw-like and fruity flavored compound. 3-Methylnonane-2,4-dione (Mixture of isomers) is also present in Japanese green tea and pressure-cooked hen meat. 3-Methylnonane-2,4-dione (Mixture of isomers) is naturally found in fats and oils, and is the major contributor to light-induced flavor reversion in soybean oil and to off-flavor development in dried parsley and spinach.


3-Methylnonane-2,4-dione (Mixture of isomers) (CAS 113486-29-6) References

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  2. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.  |  Grosshauser, S. and Schieberle, P. 2013. J Agric Food Chem. 61: 3804-13. PMID: 23581517
  3. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.  |  Katsuno, T., et al. 2014. Food Chem. 148: 388-95. PMID: 24262573
  4. Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments.  |  Munafo, JP., et al. 2016. J Agric Food Chem. 64: 4312-8. PMID: 27167034
  5. Building Bridges: Biocatalytic C-C-Bond Formation toward Multifunctional Products.  |  Schmidt, NG., et al. 2016. ACS Catal. 6: 4286-4311. PMID: 27398261
  6. Artificial Biocatalytic Linear Cascades for Preparation of Organic Molecules.  |  Schrittwieser, JH., et al. 2018. Chem Rev. 118: 270-348. PMID: 28481088
  7. Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept.  |  Matheis, K. and Granvogl, M. 2019. J Agric Food Chem. 67: 1484-1494. PMID: 30560663
  8. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.  |  Seyfried, C. and Granvogl, M. 2019. J Agric Food Chem. 67: 5827-5837. PMID: 31066267
  9. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.  |  Flaig, M., et al. 2020. J Agric Food Chem. 68: 5168-5179. PMID: 32251584
  10. Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching.  |  Zhai, X. and Granvogl, M. 2020. J Agric Food Chem. 68: 7169-7183. PMID: 32498512
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  12. Review. Recent advances in lipid oxidation  |   and Edwin N Frankel. 1991. Journal of the Science of Food and Agriculture. Volume54, Issue4: Pages 495-511.
  13. A critical review of key odorants in green tea: Identification and biochemical formation pathway  |  Zhong-Hua Liu b. November 2022,. Trends in Food Science & Technology. Volume 129,: Pages 221-232.

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

3-Methylnonane-2,4-dione (Mixture of isomers), 250 mg

sc-484154
250 mg
$353.00