W200808
Acetoin
primarily dimer, ≥95%, FG
Sinonimo/i:
3-Hydroxy-2-butanone, Acetylmethylcarbinol
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About This Item
Formula condensata:
CH3COCH(OH)CH3
Numero CAS:
Peso molecolare:
88.11
Numero FEMA:
2008
Beilstein:
385636
Numero CE:
N° CoE:
749
Numero MDL:
Codice UNSPSC:
12164502
ID PubChem:
Numero Flavis:
7.051
NACRES:
NA.21
Prodotti consigliati
Origine biologica
synthetic
Livello qualitativo
Grado
FG
Fragrance grade
Halal
Kosher
agenzia
follows IFRA guidelines
Conformità normativa
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.60
Saggio
≥95%
Indice di rifrazione
n20/D 1.417 (lit.)
P. eboll.
148 °C (lit.)
Punto di fusione
15 °C (monomer)
90 °C (dimer) (lit.)
Solubilità
acetone: soluble(lit.)
water: soluble(lit.)
Densità
1.013 g/mL at 25 °C (lit.)
applicazioni
flavors and fragrances
Documentazione
see Safety & Documentation for available documents
Allergene alimentare
no known allergens
Allergene in fragranze
no known allergens
Organolettico
butter; creamy; cheesy
Temperatura di conservazione
2-8°C
Stringa SMILE
CC(O)C(C)=O
InChI
1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
ROWKJAVDOGWPAT-UHFFFAOYSA-N
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Categorie correlate
Descrizione generale
Acetoin is a volatile compound widely employed as flavour and fragrance compound in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. Acetoin is the main extracellular product of Bacilus subtilis grown on glucose and other fermentable carbon sources. It contributes to the aroma and flavor associated with alcoholic beverages. Production of acetoin by wine yeast fermentation has been reported. Acetoin is naturally present in buttery foods such as beer, butter and cheese. Determination of diacetyl and acetoin to evaluate the workplace exposures at a popcorn processing facility has been reported.
Acetoin is an acyloin derivative. In the presence of light and moisture it transforms into a white colored solid dimer. It is formed by the reduction of diacetyl. It has been synthesized from acetaldehyde.
Applicazioni
- Role of Volatile Organic Compounds Produced by Kosakonia cowanii Cp1 during Competitive Colonization Interaction against Pectobacterium aroidearum SM2.: This study investigates the role of volatile organic compounds, including acetoin, produced by Kosakonia cowanii Cp1 in inhibiting Pectobacterium aroidearum SM2, highlighting the potential of acetoin in biocontrol applications (Mena Navarro et al., 2024).
- Chemical imitation of yeast fermentation by the drosophilid-pollinated deceptive trap-flower Aristolochia baetica (Aristolochiaceae).: The research explores how Aristolochia baetica mimics yeast fermentation, including the production of acetoin, to attract drosophilid pollinators, emphasizing acetoin′s role in plant-pollinator interactions (Rupp et al., 2024).
- Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This study examines how different sorghum types influence the key aroma compounds, including acetoin, in Sichuan Xiaoqu Baijiu, demonstrating acetoin′s significance in food and beverage flavor profiles (Ma et al., 2024).
- Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System.: The research delves into the biochemical pathways regulated by acetoin in the formation of tetramethylpyrazine, providing insights into its role in flavor compound biosynthesis (Xu et al., 2024).
- Design of a synthetic enzyme cascade for the in vitro fixation of formaldehyde to acetoin.: This paper presents the development of a synthetic enzyme cascade to convert formaldehyde to acetoin, showcasing its potential in biotechnological applications for formaldehyde detoxification (Cui et al., 2024).
Note legali
Additional information may be required prior to purchase of this material
Avvertenze
Warning
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Eye Irrit. 2 - Flam. Sol. 2 - Skin Irrit. 2
Codice della classe di stoccaggio
4.1B - Flammable solid hazardous materials
Classe di pericolosità dell'acqua (WGK)
WGK 1
Dispositivi di protezione individuale
Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
Certificati d'analisi (COA)
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I clienti hanno visto anche
Origin and Production of Acetoin during Wine Yeast Fermentation.
P Romano et al.
Applied and environmental microbiology, 62(2), 309-315 (1996-02-01)
Xian Zhang et al.
Metabolic engineering, 23, 34-41 (2014-02-15)
Bacillus subtilis produces acetoin as a major extracellular product. However, the by-products of 2,3-butanediol, lactic acid and ethanol were accompanied in the NADH-dependent pathways. In this work, metabolic engineering strategies were proposed to redistribute the carbon flux to acetoin by
2, 3-Butanediol and Acetoin Production from Enzymatic Hydrolysate of Ionic Liquid-pretreated Cellulose by Paenibacillus polymyxa.
Jiang L-Q, et al.
BioResources, 10(1), 1318-1329 (2015)
Stephanie M Pendergrass
Environmental science & technology, 38(3), 858-861 (2004-02-19)
Separate sampling and analytical methods for the determination of diacetyl and acetoin have been developed to assess workplace exposures at a popcorn processing facility have been described. Diacetyl (NMAM 2557) is efficiently recovered from an Anasorb CMS sampler tube when
Zijun Xiao et al.
Biotechnology advances, 32(2), 492-503 (2014-01-15)
Acetoin is a volatile compound widely used in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. It works largely as flavour and fragrance. Since some bacteria were found to be capable of vigorous acetoin biosynthesis
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