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Pyruvic Acid CAS:127-17-3 Manufacturer Supplier

Pyruvic acid is the key component formed during the hydrolysis of flavor-precursors called S-alk(en)yl-L-cysteine-sulfoxides in onion tissues by allinase during maceration or chopping. The amount of pyruvic acid formed is used as a measure for onion pungency.


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Application and Effect

Pyruvic acid is used as a component in culture broths and media as commercial red seaweed polysaccharide. It is involved in the construction of amino acid alanine as well as supplies energy to living cells via citric acid cycle (Krebs cycle). It reacts with N-acetyl mannosamine by an aldol-type condensation to prepare sialic acid. It is employed to study the cultivation of soil bacteria as micro colonies using soil substrate membrane system. It finds application in liquid chromatography and in the determination of organic acids in red wine.Pyruvic acid is an alpha hydroxy acid that can be irritating and is considered difficult to work with. It has a larger molecular size than the most commonly used AHAs. Sodium pyruvate is more commonly used, and is an organic salt.

Product Sample

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Additional Information:

Composition C3H4O3
Assay 99%
Appearance Light yellow liquid
CAS No. 127-17-3
Packing 20KG 180KG 1000KG 
Shelf Life 2 years
Storage Store in cool and dry area
Certification ISO.

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