W200832

Acetoin

natural, ≥95%, FG

• Sinónimos: 3-Hydroxy-2-butanone, Acetylmethylcarbinol
• Fórmula lineal: CH₃COCH(OH)CH₃
• Número de CAS: 513-86-0
• Peso molecular: 88.11
• Número de FEMA: 2008
• Beilstein: 385636
• Número CE: 208-174-1
• nº del Consejo Europeo: 749
• Número MDL: MFCD00004521
• Código UNSPSC: 12164502
• ID de la sustancia en PubChem: 24900796
• Número Flavis: 7.051
• NACRES: NA.21
• Organoléptico: butter; creamy
• grado: FG; Fragrance grade; Halal; Kosher; natural
• Agency: follows IFRA guidelines
• alérgeno alimentario: no known allergens

Propiedades

• grado: FG; Fragrance grade; Halal; Kosher; natural
• Nivel de calidad: 400
• Agency: follows IFRA guidelines
• cumplimiento norm.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Ensayo: ≥95%
• características de los productos alternativos más sostenibles: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refracción: n20/D 1.417 (lit.)
• bp: 148 °C (lit.)
• mp: 15 °C (monomer); 90 °C (dimer) (lit.)
• densidad: 1.013 g/mL at 25 °C (lit.)
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• alérgeno de la fragancia: no known allergens
• categoría alternativa más sostenible: Aligned
• Organoléptico: butter; creamy
• temp. de almacenamiento: 2-8°C
• cadena SMILES: CC(O)C(C)=O
• InChI: 1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
• Clave InChI: ROWKJAVDOGWPAT-UHFFFAOYSA-N

Descripción

Descripción general

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”.

Aplicación

• 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).

Información legal

Additional information may be required prior to purchase of this material

Información de seguridad

• Pictogramas: GHS02,GHS05
• Palabra de señalización: Danger
• Frases de peligro: H226,H318
• Consejos de prudencia: P210 - P233 - P240 - P241 - P280 - P305 + P351 + P338
• Clasificaciones de peligro: Eye Dam. 1 - Flam. Liq. 3
• Código de clase de almacenamiento: 3 - Flammable liquids
• Clase de riesgo para el agua (WGK): WGK 1
• Punto de inflamabilidad (°F): 118.4 °F - closed cup
• Punto de inflamabilidad (°C): 48 °C - closed cup
• Equipo de protección personal: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges