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Merck

W200832

Sigma-Aldrich

Acetoin

greener alternative

natural, ≥95%, FG

Sinónimos:

3-Hydroxy-2-butanone, Acetylmethylcarbinol

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About This Item

Fórmula lineal:
CH3COCH(OH)CH3
Número de CAS:
Peso molecular:
88.11
FEMA Number:
2008
Beilstein/REAXYS Number:
385636
EC Number:
Council of Europe no.:
749
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.051
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥95%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.417 (lit.)

bp

148 °C (lit.)

mp

15 °C (monomer)
90 °C (dimer) (lit.)

density

1.013 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

organoleptic

butter; creamy

storage temp.

2-8°C

SMILES string

CC(O)C(C)=O

InChI

1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3

InChI key

ROWKJAVDOGWPAT-UHFFFAOYSA-N

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General description

Acetoin is a volatile flavor compound with a buttery odor and flavor. It is mainly found in Kefir and yogurt. Acetoin is used as a flavoring agent in butter, milk, shortening and baked goods.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application


  • 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).

Legal Information

Additional information may be required prior to purchase of this material

pictograms

FlameCorrosion

signalword

Danger

hcodes

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

118.4 °F - closed cup

flash_point_c

48 °C - closed cup

ppe

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges


Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Visite la Librería de documentos

Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 6-6 (1971)
Determination of organic acids and volatile flavor substances in kefir during fermentation
Guzel-Seydim ZB, et al.
J. Food Compos. Anal., 13(1), 35-43 (2000)
Volatile flavor compounds in yogurt: a review
Cheng H.
Critical Reviews in Food Science and Nutrition, 50(10), 938-950 (2010)
Ranjita Biswas et al.
Applied microbiology and biotechnology, 94(3), 651-658 (2012-03-01)
Production of 2,3-butanediol by Bacillus subtilis takes place in late-log or stationary phase, depending on the expression of bdhA gene encoding acetoin reductase, which converts acetoin to 2,3-butanediol. The present work focuses on the development of a strain of B.
Maria del Pilar Marquez-Villavicencio et al.
PloS one, 6(8), e22974-e22974 (2011-08-31)
Pectobacterium species are necrotrophic bacterial pathogens that cause soft rot diseases in potatoes and several other crops worldwide. Gene expression data identified Pectobacterium carotovorum subsp. carotovorum budB, which encodes the α-acetolactate synthase enzyme in the 2,3-butanediol pathway, as more highly

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