acetoin
Notes:
a product of fermentation. it is a component of the butanediol cycle in microorganisms. in mammals it is oxidized to carbon dioxide.
  • Advanced Biotech
  • Apiscent Labs
    • Apiscent Labs, LLC
      Delivery of Quality
      Custom manufacturer and international supplier of fine ingredients.
      We believe inspired chemistry enriches lives. That's why our team is guided by a mission to provide fine ingredients to the worldwide pharmaceutical, flavor and fragrance markets with a primary focus on the manufacturing of value-added, research-based molecules. We're innovative problem solvers committed to excellence at every phase. Our work builds the foundation for our clients' continued success.
      Email:Info
      Email:Carl Sheeley
      Email:Customer Service
      Voice:+1 (414) 744 3993
      Fax:+1 (414) 744 7111
      Product(s):
      ACETOIN SYNTH (3 HYDROXY 2 BUTANONE)
      ACETOIN, NATURAL
       
  • Axxence Aromatic
    • Axxence Aromatic GmbH
      We bring nature to your flavour
      Dedicated to provide the best possible quality and supply service of natural aroma ingredients.
      Axxence Aromatic is entirely dedicated to provide the best possible quality and supply service of natural aroma ingredients to the Flavour & Fragrance Industry worldwide.
      Email:Service
      Voice:+49.2822.68561.0
      Fax:+49.2822.68561.39
      Products List:View
      Product(s):
      200800 ACETOIN Natural Kosher
       
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email:Mr. Jia
      Email:Mr. Guo
      Voice:86-10-68418738
      Fax:86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      Product(s):
      10224 Acetoin
       
  • Berjé
    • Berjé Inc.
      The solution is clear
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email:For Information
      Email:For Sales
      Voice:973-748-8980
      Fax:973-680-9618
      Product(s):
      Acetoin
       
  • CG Herbals
    • CG Herbals
      Shaping Your Sensory Creations
      highest quality product and services at honest prices.
      At C.G Herbals we constantly strive to deliver quality product and services to the personal care Industry at affordable prices with particular focus on fulfilling all orders within in time. A visitor feels welcomed irrespective of its requirement and every time he shops with us it is a pleasant experience.
      Email:Nikunj Harlalka
      Email:Monika Mhatre
      Voice:+91-22-24710058
      Product(s):
      Acetoin
       
  • Elan Inc.
    • Elan Inc.
      Legacy of Innovation
      Highest quality natural and synthetic products.
      Elan Inc. is a privately held business that has been in operation for over 30 years. Our offices and production facility are located in Newark, NJ. We are dedicated to producing the highest quality natural and synthetic products available in the flavor and fragrance industry.
      US Email:Mr. David Pimentel
      US Email:Ms. Isabel Couto
      Email:Elan (Shanghai) Fine Chemical
      Email:Elan do Brazil
      US Voice:(973) 344-8014
      US Fax:(973) 344 -5880
      Voice:+86 021 57448053 (Elan Shanghai)
      Fax:+86 021 57448054 (Elan Shanghai)
      Elan do Brazil:55 13 3261 6084
      Elan do Brazil Fax:55 13 3261 3726
      Product(s):
      acetoin Kosher
      acetoin (natural), Kosher
       
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
      Operating out of the 200,000 sq. ft., former Hercules/PFW facility in Middletown, NY; Fleurchem produces a full range of natural isolates, synthetic chemicals & specialities, essential oils and flavors. Additionally, the company performs toll manufacturing, as well as custom chemical synthesis for a wide range of clients.
      Email:Information
      US Voice:845-341-2100
      US Fax:845-341-2121
      Product(s):
      acetoin natural
      acetoin (acetyl methyl carbinol)
       
  • Indukern F&F
  • Kunshan Sainty
    • Kunshan Sainty Y.J.Y.Corp.,Ltd.
      Developer, manufacturer and marketer of high quanlity fragrance and flavor ingredients
      High quanlity fragrance and flavor ingredients.
      Kunshan Sainty Y.J.Y. Co., Ltd., founded in 2003, is located in Kunshan, a well-known fragrance and flavor city. Our company is a developer, manufacturer and marketer of high quanlity fragrance and flavor ingredients. Our specialities are the natural raw materials with the American Natural Standard. Our R&D and Quality Control teams, our Sales and Marketing departments and our production facilities all follow a customer needs based servicee philosophy. Over the years, our company has gained the reputation of one of the most reliable source of all kind of fragrance and flavor ingredients. Our company is proud to have built our business based on longstanding and trusted partnerships with marekt leading brands.
      Email:Info
      Email:Fu Qing Feng
      Voice:0086-512-55210609
      Fax:0086-512-57363080
      Product(s):
      KYJY2011 Acetoin, Natural
       
  • Lesaffre/SAFISIS
    • Lesaffre Yeast Corporation/SAFISIS
      Natural Flavor Spirit
      Developing natural additives by microbiological means.
      Lesaffre was founded in 1853 and has now become a leader in the domain of bread-making yeast and yeast extracts. The independent French family-run group has a presence on all five continents and works with over 7,200 employees. Benefiting of its outstanding knowledge of yeast and its highly developed skills in the biotechnology field, Lesaffre has today become a dynamic key player in the human and animal nutrition and health market.
      Email:Customer service
      US Email:Customer service
      US Email:Rebecca Riley
      Voice:+33 (0)5.58.41.41.51
      Fax:+33 (0)5.58.41.21.04
      US Voice:414-615-4015
      US Fax:414-615-4003
      Product(s):
      Acetoin Natural (EU,US), Kosher & Halal
       
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email:Info
      Voice:34 93 379 38 49
      Fax:34 93 370 65 04
      Product(s):
      ACETOIN
      ACETOIN NATURAL 96%
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email:Sales
      US Email:Sales
      Voice:+86-21-32515501 60762991 60762992
      Fax:+86-21-32515502 64204960
      US Voice:908-359-9000
      US Fax:908-359-9002
      Product(s):
      A0001 ACETOIN, Kosher
      N0002 NAT.ACETYL METHYL CARBINOL(ACETOIN), Kosher
       
  • O'Laughlin Industries
    • O'Laughlin Industries Inc.
      Manufacturer of Aroma
      Leading the Flavor and Fragrance Industry since 1980.
      O'Laughlin was established in 1980 by its owner and chief executive Michael O'Laughlin, when he moved to Beijing, China and established a small office. Since then it has grown to be a world class producer of chemicals, with significant production facilities in China, and distribution and sales in all major world markets.
      Email:Sales
      US Email:Joe Schreiber
      Voice:(852) 2527-1031
      Fax:(852) 2529-0231
      US Voice:(973) 376-4600
      US Fax:(973) 376-4630
      Product(s):
      ACETOIN
      ACETOIN POWDER
      ACETOIN NATURAL
       
  • Penta International
  • PerfumersWorld
    • PerfumersWorld Ltd.
      feeeel... the smell!
      The one-stop resource for the creative perfumer.
      No minimum orders. Aroma chemicals, essential oils, isolates, pheremones, absolutes, resinoids, FleuressenceTM key bases, PWx FactorTM, solubilizers, kits, creation systems, workshops, training, distance learning, The PerfumersWorld Perfumer's Studio, The Perfumer’s Formulation Bulletin, perfumery software, bespoke creation, analysis, consultancy, project counselling, trouble-shooting, unperfumed product bases, bottles, smelling strips, scales, distillation, equipment and inspiration!
      Email:Enquiries
      Email:Sales
      Voice:+66(0)2-99-800-80
      Fax:+66(0)2-99-800-80
      PerfumersWorld Skype Skype
      Software:Perfumer's Workbook
      Product(s):
      4DV02664 Acetoin
      5DV09244 Acetoin 10% in DPG
       
  • Phoenix Aromas & Essential Oils
    • Phoenix Aromas & Essential Oils, Inc.
      EXCEPTIONAL Flavor and Fragrance Ingredients
      Phoenix sources the finest flavor and fragrance ingredients for its customers.
      Phoenix Aromas & Essential Oils LLC was founded in 1994, grounded in a simple set of core values: provide top-quality products, cost-effective pricing and personalized attention to all our customers. After two decades, we remain committed to those values. With extensive market knowledge of our products, we anticipate, as opposed to merely react, to industry challenges. You can rely on us for all your flavor and fragrance ingredient needs. Customers benefit from Phoenix's long-standing relationships with experienced and reputable growers, processors and manufacturers in key global locations, who are committed to sustainability and green programs. With a strategically located 80,000 sq-ft facility, customers can rely on Phoenix to deliver quality products on time, and cost-effectively.
      Email:EU Info
      US Email:Info
      US Email:Kristina Streva
      Voice:+44(0) 208 532 1022
      Fax:+44(0) 208 532 1023
      US Voice:201-784-6100
      US Fax:201-784-8566
      Product(s):
      Acetoin
      Acetoin Natural
       
  • SAFC Global
    • SAFC
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email:Information
      US Email:Sales
      US Voice:800-244-1173
      US Fax:800-368-4661
      Product(s):
      W200808 Acetoin >96%, FCC, Kosher, FG
      MSDS
      W200832 Acetoin ≥92%, natural, Kosher
      MSDS
       
  • SRS Aromatics
    • SRS Aromatics Ltd
      For over 25 years
      Bringing flavour and fragrance into your world.
      As suppliers / distributors of ingredients to the fragrance and flavour industries, our goal is to provide high quality materials at competitive prices with an exceptional level of service. Established in 1984, SRS Aromatics Ltd is an independent family owned business which has become very well-respected within the fragrance and flavour industry as a reliable and trustworthy partner. Over the years this has allowed the company to develop strong relationships with many global manufacturers; several of whom we represent in the UK. A core aim of our business is to work extremely closely with both our suppliers and customers to maximise service levels with minimum disruption to supply.
      Email:Info
      Email:Sales
      Voice:+44 (0) 1284 704076
      Fax:+44 (0) 1284 760819
      Product(s):
      ACETOIN
       
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email:John Felton
      Email:Stephen Zhou (Sales)
      Voice:0512-57995626
      Fax:0512-57570299
      Sales0512-57995626
      Sales0512-57570299
      Product(s):
      A0002 Acetoin
      N0002 nat.ACETYL METHYL CARBINOL
       
 
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
3-hydroxybutan-2-one (Click)
CAS Number: 513-86-0
ECHA EC Number:208-174-1
FDA UNII:BG4D34CO2H
Beilstein Number:0385636
MDL:MFCD00004521
FEMA Number:2008
CoE Number:749
XlogP3-AA:-0.30 (est)
Molecular Weight:88.10616000
Formula:C4 H8 O2
BioActivity Summary:listing
NMR Predictor:Predict
EFSA/JECFA Comments:JECFA evaluated acetoin (CASrn as in Register). (R)- or (S)-enantiomer not specified by CASrn in Register.
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Pubchem Patents:Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring:405  acetoin
Flavis Number:07.051 (Old)
EU SANCO Food Flavourings:07.051  3-hydroxybutan-2-one

FEMA Number:2008  acetoin
FDA Mainterm: ACETOIN
FDA Regulation:
FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.60 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance:colorless to pale yellow liquid to solid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed:Yes
Specific Gravity:0.99500 to 1.01900 @  25.00 °C.
Pounds per Gallon - (est).: 8.279 to  8.479
Refractive Index:1.41700 to 1.42200 @  20.00 °C.
Melting Point: 90.00 to  91.00 °C. @ 760.00 mm Hg
Boiling Point: 147.00 to  148.00 °C. @ 760.00 mm Hg
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type:buttery
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Odor Description:
at 1.00 % in dipropylene glycol. 
sweet buttery creamy dairy milky fatty
Substantivity:28 hour(s) at 100.00 %
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Advanced Biotech
ACETOIN LIQUID NATURAL
96% min. (liquid slurry)
Odor: Dairy, butter, milk, yogurt
Advanced Biotech
ACETOIN LIQUID SYNTHETIC
96% min.
Odor: Dairy, butter, milk, yogurt
Advanced Biotech
ACETOIN POWDER NATURAL
96% min.
Odor: Dairy, butter, milk, yogurt
Advanced Biotech
ACETOIN POWDER SYNTHETIC
96% min.
Odor: Dairy, butter, milk, yogurt
Anhui Haibei
Acetoin natural
Odor: Sweet carmal creamy green butter dairy milk fatty
Anhui Suzhou Jinli Aromatic Chemicals
Acetoin
Apiscent Labs
ACETOIN SYNTH (3 HYDROXY 2 BUTANONE)
Odor: Cream
Apiscent Labs
ACETOIN, NATURAL
Apple Flavor & Fragrance
Acetoin Natural
Apple Flavor & Fragrance
Acetoin
Apple Flavor & Fragrance
Acetoin,dimer Natural
Apple Flavor & Fragrance
Acetoin,dimer
Aromiens International
Acetoin, Natural
Aurochemicals
ACETOIN, Natural (Liquid)
Aurochemicals
ACETOIN, Natural (Powder)
Axxence Aromatic
ACETOIN Natural
Kosher
Beijing Lys Chemicals
Acetoin
Berjé
Acetoin
CG Herbals
Acetoin
Odor: Pleasant, Buttery-oily, Creamy-fatty
Flavor: Sweet-buttery, creamy, mild
De Monchy Aromatics
acetoin (powder)
De Monchy Aromatics
acetoin 50% in MPG EU natural
Odor: sweet, Fatty, buttery, creamy, dairy, milky
De Monchy Aromatics
acetoin 50% in MPG
De Monchy Aromatics
Acetoin
Elan Inc.
acetoin
(natural), Kosher
Elan Inc.
acetoin
Kosher
Ernesto Ventós
ACETYL METHYL CARBINOL BASF
Odor: BUTTER-LIKE
Flavor: BUTTER-LIKE
Ernesto Ventós
ACETYL METHYL CARBINOL NATURAL
Odor: BUTTER-LIKE
Flavor: BUTTER-LIKE
Ernesto Ventós
ACETYL METHYL CARBINOL
Odor: BUTTER-LIKE
Flavor: BUTTER-LIKE
Fleurchem
acetoin (acetyl methyl carbinol)
Fleurchem
acetoin natural
Frutarom
ACETOIN (ACETYL METHYL CARBINOL)
≥96.00%, NI, Kosher
Odor: Butter, Caramel, Creamy, Dairy
Use: Suggested Uses: Bakery, Cheese, Chocolate, Coffee, Dairy Products, Raspberry, Soft Fruits
Frutarom
NATURAL ACETOIN (AMC)
≥96.00%, natural, Kosher
Odor: Butter, Caramel, Creamy, Dairy
Use: Suggested Uses: Bakery, Cheese, Chocolate, Coffee, Dairy Products, Raspberry, Soft Fruits
Grau Aromatics
ACETOIN
NI, Kosher
Indukern F&F
ACETOIN NATURAL
Odor: CREAMY, CARAMEL, SWEET, BUTTER
Indukern F&F
ACETOIN
Odor: CREAMY, CARAMEL, SWEET, BUTTER
Inoue Perfumery
ACETOIN
Kun Shan P&A
Natural Acetoin ( Powder)
Kunshan Sainty
Acetoin, Natural
Lesaffre/SAFISIS
Acetoin
Natural (EU,US), Kosher & Halal
Odor: butter-like, rancid, fruity
Lluch Essence
ACETOIN NATURAL 96%
Lluch Essence
ACETOIN
Odor: CREAMY, SWEET, FATTY
M&U International
ACETOIN, Kosher
M&U International
NAT.ACETYL METHYL CARBINOL(ACETOIN), Kosher
Mane
acetoin
Moellhausen
ACETOIN Natural
Moellhausen
ACETOIN
Nature-identical
Odor: sweet, butter, vanilla, fatty note
Mooreganics
Acetoin Natural
(Organic Compliant)
Odor: STRONG, PLEASANT BUTTER-LIKE
O'Laughlin Industries
ACETOIN NATURAL
O'Laughlin Industries
ACETOIN POWDER
O'Laughlin Industries
ACETOIN
Pearlchem Corporation
Acetoin
Penta International
ACETOIN 85% IN WATER, Kosher
Penta International
ACETOIN, NATURAL (CONGEALED LIQUID), Kosher
Penta International
ACETOIN, NATURAL (POWDER), Kosher
Penta International
ACETOIN, SYNTHETIC (CONGEALED LIQUID) FCC, Kosher
Penta International
ACETOIN, SYNTHETIC POWDER FCC, Kosher
PerfumersWorld
Acetoin 10% in DPG
PerfumersWorld
Acetoin
Odor: sweet carmal creamy green butter dairy milk fatty buttery creamy sour fatty vanilla
Phoenix Aromas & Essential Oils
Acetoin Natural
Phoenix Aromas & Essential Oils
Acetoin
Reincke & Fichtner
Acetoin natural
Reincke & Fichtner
Acetoin
SAFC Global
Acetoin
>96%, FCC, Kosher, FG
Odor: butter; creamy
SAFC Global
Acetoin
≥92%, natural, Kosher
Odor: butter; creamy
Soda Aromatic
Acetoin
SRS Aromatics
ACETOIN
Sunaux International
Acetoin
Sunaux International
nat.ACETYL METHYL CARBINOL
Taytonn
Acetoin
Odor: Buttery, Caramellic/ Caramel, Creamy, Dairy Products
Taytonn
Natural Acetoin (AMC)
Tengzhou Jitian Aroma Chemiclal
Acetoin
Treatt
Acetoin
Ungerer & Company
Acetoin
Vigon International
Acetoin (Acetyl Methyl Carbinol - 18 kg Open Head Plastic Pail)
Vigon International
Acetoin (Acetyl Methyl Carbinol - 200 kg Steel Drum)
Vigon International
Acetoin (Acetyl Methyl Carbinol - 25 kg Steel Container)
Vigon International
Acetoin (Acetyl Methyl Carbinol) Plastic Closed Head Pails
Vigon International
Acetoin (Acetyl Methyl Carbinol) Plastic Closed Head Pails
Odor: Pleasant, buttery-oily, creamy-fatty
Wujiang CIYUN Flavor & Fragrance
Acetoin ≥ 98.0%, Natural
Wujiang CIYUN Flavor & Fragrance
Acetoin dimer ≥98.0%
Synonyms   Articles   Notes   Search   Top
Safety Information:
Oral/Parenteral Toxicity:
  oral-rat LD50  > 5000 mg/kg
(Moreno, 1977d)

oral-rat LD50  > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.

Dermal Toxicity:
  skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.

Inhalation Toxicity:
  Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category:flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU):2300.00 (μg/capita/day)
Recommendation for acetoin usage levels up to:
  0.0300 % in the fragrance concentrate.
Recommendation for acetoin flavor usage levels up to:
  20.0000 ppm in the finished product.
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
page or pdf
Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
page or pdf
EPI System:View
Chemicalize.org:Calculate predicted properties
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
National Toxicology Program:Search
EPA Substance Registry Services (TSCA):513-86-0
EPA ACToR:Toxicology Data
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2621
WGK Germany:1
 3-hydroxybutan-2-one
DTP/NCI:7609
Chemidplus:0000513860
EPA/NOAA CAMEO:hazardous materials
RTECS:EL8790000 for cas# 513-86-0
Synonyms   Articles   Notes   Search   Top
References:
 3-hydroxybutan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:513-86-0
Pubchem (cid):179
Pubchem (sid):134978397
Flavornet:513-86-0
Pherobase Floral: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
HMDB (Comprehensive Metabolomic Database):Search
Export Tariff Code:2914.40.9000
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Formulations/Preparations:
grades: technical, fcc (as acetoin).
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 acetophenoneFL/FR
2-acetyl furanFL/FR
 allspice oilFL/FR
 amber carbinolFR
isoamyl phenyl acetateFL/FR
para-anisaldehydeFL/FR
 beeswax absoluteFL/FR
siam benzoin resinoidFL/FR
 benzyl acetateFL/FR
 benzyl cinnamateFL/FR
 benzyl propionateFL/FR
 bergamot oil bergaptene reduced italyFL/FR
blood orange oil italyFL/FR
 bois de rose oil brazilFL/FR
 caramel furanoneFL
 cassia bark oil chinaFL/FR
 chocolate pyrazine AFL/FR
 clove bud oilFL/FR
 coffee furanoneFL/FR
 coriander seed oilFL/FR
 costus valerolactoneFR
 cyclamen aldehydeFL/FR
 cycloteneFL/FR
gamma-decalactoneFL/FR
 dimethyl anthranilateFL/FR
 ethyl cinnamateFL/FR
2-ethyl furanFL
 ethyl maltolFL/FR
 ethyl vanillinFL/FR
 floral pyranolFR
 geraniolFL/FR
 geranyl acetateFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
gamma-heptalactoneFL/FR
gamma-hexalactoneFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
 hexyl 2-methyl butyrateFL/FR
 hydroxycitronellalFL/FR
 leerallFR
 linaloolFL/FR
laevo-linaloolFL/FR
 linalool oxideFL/FR
 linalyl acetateFL/FR
2,6-lutidineFL/FR
 maltolFL/FR
 methyl (E)-cinnamateFL/FR
para-methyl acetophenoneFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl dihydrojasmonateFL/FR
 nerolFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
(Z)-6-nonenalFL/FR
 ocean propanalFL/FR
gamma-octalactoneFL/FR
sweet orange peel oil c.p. brazilFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
3-phenyl propyl alcoholFL/FR
 raspberry ketoneFL/FR
 rose butanoateFL/FR
 santallFR
 strawberry furanoneFL/FR
alpha-terpineolFL/FR
 tetrahydrolinaloolFL/FR
 tonka bean absoluteFR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
 watermelon ketoneFR
(Z)-woody amyleneFR
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 bananaFR
 bread white bread 
 butterFR
 butterscotchFR
 caramelFL
 carrotFL
 cheese cheddarFL
 chickenFL
 chocolate cocoa 
 citrusFR
 coconutFR
 coffeeFR
 cornFL
 creamFR
 currantFR
 fishFL
 fruitFR
 honey mielFR
 meat 
 milkFL
 mintFR
 orangeFR
 pea green pea 
 pearFR
 plumFR
 raspberryFR
 strawberryFR
 tomatoFL
 vinegar 
 whiskey 
 wineFR
Synonyms   Articles   Notes   Search   Top
Natural Occurrence in: note
 apple
 banana
 beer
 bread white bread
 butter
 carrot
GRIN Trop Picture
 cheese cheddar cheese
GRIN Trop Picture
 chicken
 cocoa
GRIN Trop Picture
 coffee roasted coffee
 corn
 cream
 currant
 fish
 honey
 malpighia glabra l. fruit oil @ 0.10%
Data  GC  GRIN Trop Picture
 milk
 orange juice
GRIN Trop Picture
 pea green pea
 pear
 plum
 pork grilled pork
 raspberry fruit
 rice cakes
PbMd 
 strawberry
GRIN Trop Picture
 tomato
 vinegar
 whiskey
 wine red wine
 wine white wine
Synonyms   Articles   Notes   Search   Top
Synonyms:
 acethoin
2-acetoin
 acetoin (acetyl methyl carbinol)
 acetoin (natural)
 acetoin 85% in water
 acetoin 98/100% FCC
 acetoin liquid natural
 acetoin liquid synthetic
 acetoin natural
 acetoin powder
 acetoin powder 98/100% FCC
 acetoin powder natural
 acetoin powder synthetic
 acetoin synth (3 hydroxy 2 butanone)
 acetoin, natural
 acetoin, natural (congealed liquid)
 acetoin, natural (powder)
 acetoin, synthetic (congealed liquid) FCC
 acetoin, synthetic powder FCC
 acetoin,dimer
 acetoin,dimer natural
 acetyl methyl carbinol
 acetyl methyl carbinol natural
nat.acetyl methyl carbinol(acetoin)
 acetylmethylcarbinol
 butan-2-one, 3-hydroxy-
2-butanol-3-one
2,3-butanolone
2-butanone, 3-hydroxy-
 dimethyl ketol
 dimethylketol
 helio-bouquet
3-hydroxy-2-butanone
2-hydroxy-3-butanone
2-hydroxy-3-oxobutane
gamma-hydroxy-beta-oxobutane
3-hydroxybutan-2-one
1-hydroxyethyl methyl ketone
 methyl acetyl carbinol
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed:Reduction of the Off-Flavor Volatile Generated by the Yogurt Starter Culture Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in Soymilk.
PubMed:Engineering Bacillus subtilis for acetoin production from glucose and xylose mixtures.
PubMed:An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.
PubMed:New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:Volatile flavor compounds in yogurt: a review.
PubMed:Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
PubMed:Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:Volatile flavor components of rice cakes.
PubMed:Comparative Assessment of Factors Involved in Acetoin Synthesis by Bacillus subtilis 168.
PubMed:An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.
PubMed:New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed:Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors.
PubMed:Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
PubMed:[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:Genetic organization and expression of citrate permease in lactic acid bacteria.
PubMed:Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:Volatile flavor components of rice cakes.
PubMed:Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
PubMed:Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis.
PubMed:Diacetyl formation by lactic bacteria.
PubMed:Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: Evidence for Plasmid-Linked Citrate Utilization.
PubMed:[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].
PubMed:Optimisation of ultrasound-assisted reverse micelles dispersive liquid-liquid micro-extraction by Box-Behnken design for determination of acetoin in butter followed by high performance liquid chromatography.
PubMed:2,3-Butanediol production from cellobiose by engineered Saccharomyces cerevisiae.
PubMed:Drosophila adult and larval pheromones modulate larval food choice.
PubMed:Enhancement of acetoin production in Candida glabrata by in silico-aided metabolic engineering.
PubMed:Characterizing and authenticating Montilla-Moriles PDO vinegars using near infrared reflectance spectroscopy (NIRS) technology.
PubMed:Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
PubMed:Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
PubMed:Engineering of carboligase activity reaction in Candida glabrata for acetoin production.
PubMed:Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
PubMed:Optimization of fermentation medium for acetoin production by Bacillus subtilis SF4-3 using statistical methods.
PubMed:2,3-butanediol production from starch by engineered Klebsiella pneumoniae G31-A.
PubMed:NAD-dependent lactate dehydrogenase catalyses the first step in respiratory utilization of lactate by Lactococcus lactis.
PubMed:A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
PubMed:Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method.
PubMed:Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro.
PubMed:Moderate expression of the transcriptional regulator ALsR enhances acetoin production by Bacillus subtilis.
PubMed:Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.
PubMed:Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto.
PubMed:A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
PubMed:Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tank.
PubMed:Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.
PubMed:Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine.
PubMed:How does Listeria monocytogenes combat acid conditions?
PubMed:Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS.
PubMed:Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
PubMed:Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.
PubMed:Precursor supply strategy for tetramethylpyrazine production by bacillus subtilis on solid-state fermentation of wheat bran.
PubMed:New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria.
PubMed:Impact of perceptive interactions on red wine fruity aroma.
PubMed:Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum.
PubMed:Streptococcus danieliae sp. nov., a novel bacterium isolated from the caecum of a mouse.
PubMed:Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
PubMed:A 2,3-butanediol dehydrogenase from Paenibacillus polymyxa ZJ-9 for mainly producing R,R-2,3-butanediol: purification, characterization and cloning.
PubMed:Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
PubMed:Simultaneous production of isopropanol, butanol, ethanol and 2,3-butanediol by Clostridium acetobutylicum ATCC 824 engineered strains.
PubMed:Removal of pathogenic factors from 2,3-butanediol-producing Klebsiella species by inactivating virulence-related wabG gene.
PubMed:Metabolic engineering of Bacillus subtilis for enhanced production of acetoin.
PubMed:Cloning, expression and characterization of meso-2,3-butanediol dehydrogenase from Klebsiella pneumoniae.
PubMed:Aroma chemical composition of red wines from different price categories and its relationship to quality.
PubMed:Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
PubMed:Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C.
PubMed:Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed:Identification of chemical markers for the sensory shelf-life of saveloy.
PubMed:Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.
PubMed:Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.
PubMed:The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production.
PubMed:Mechanism of citrate metabolism by an oxaloacetate decarboxylase-deficient mutant of Lactococcus lactis IL1403.
PubMed:Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects.
PubMed:Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.
PubMed:Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
PubMed:Integrated regulation of acetoin fermentation by quorum sensing and pH in Serratia plymuthica RVH1.
PubMed:Transcriptome, proteome, and metabolite analyses of a lactate dehydrogenase-negative mutant of Enterococcus faecalis V583.
PubMed:Identification and measurement of diacetyl substitutes in dry bakery mix production.
PubMed:Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.
PubMed:Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
PubMed:Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.
PubMed:Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.
PubMed:Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal pH control strategy.
PubMed:Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
PubMed:Construction and characterization of three lactate dehydrogenase-negative Enterococcus faecalis V583 mutants.
PubMed:Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
PubMed:Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography.
PubMed:A cross-sectional study of lung function and respiratory symptoms among chemical workers producing diacetyl for food flavourings.
PubMed:Asthma arising in flavoring-exposed food production workers.
PubMed:Emissions from cooking microwave popcorn.
PubMed:Methylglyoxal and other carbohydrate metabolites induce lanthanum-sensitive Ca2+ transients and inhibit growth in E. coli.
PubMed:Mutation of the oxaloacetate decarboxylase gene of Lactococcus lactis subsp. lactis impairs the growth during citrate metabolism.
PubMed:Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism.
PubMed:Citrate metabolism by Enterococcus faecium and Enterococcus durans isolated from goat's and ewe's milk: influence of glucose and lactose.
PubMed:Bronchiolitis obliterans syndrome in chemical workers producing diacetyl for food flavorings.
PubMed:Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems.
PubMed:Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
PubMed:Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.
PubMed:Characterisation of lactic acid bacteria isolated from fermented milk "laban".
PubMed:[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:Method for the simultaneous assay of diacetyl and acetoin in the presence of alpha-acetolactate: application in determining the kinetic parameters for the decomposition of alpha-acetolactate.
PubMed:The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
PubMed:Characterization of respiratory exposures at a microwave popcorn plant with cases of bronchiolitis obliterans.
PubMed:Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.
PubMed:The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
PubMed:Genetic organization and expression of citrate permease in lactic acid bacteria.
PubMed:Purification of antilisterial bacteriocins.
PubMed:Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
PubMed:Method development for the determination of diacetyl and acetoin at a microwave popcorn plant.
PubMed:Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.
PubMed:Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
PubMed:Diacetyl of lactic acid bacteria from milk and fermented foods in Thailand.
PubMed:Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:Growth and metabolism of selected strains of probiotic bacteria in milk.
PubMed:The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance.
PubMed:IS981-mediated adaptive evolution recovers lactate production by ldhB transcription activation in a lactate dehydrogenase-deficient strain of Lactococcus lactis.
PubMed:Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
PubMed:Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins.
PubMed:Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
PubMed:Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.).
PubMed:Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
PubMed:Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.
PubMed:Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
PubMed:Metabolic engineering of lactic acid bacteria, the combined approach: kinetic modelling, metabolic control and experimental analysis.
PubMed:Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:Solvent desorption dynamic headspace sampling of fermented dairy product volatiles.
PubMed:Influence of aeration on the physiological activity of flor yeasts.
PubMed:Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.
PubMed:Metabolic behavior of Lactococcus lactis MG1363 in microaerobic continuous cultivation at a low dilution rate.
PubMed:Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability.
PubMed:Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
PubMed:Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
PubMed:Improved performances and control of beer fermentation using encapsulated alpha-acetolactate decarboxylase and modeling.
PubMed:Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.
PubMed:Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
PubMed:Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:Cloning, DNA sequence analysis, and deletion of a gene encoding diacetyl-acetoin reductase from Lactococcus lactis.
PubMed:Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
PubMed:Pyruvate flux distribution in NADH-oxidase-overproducing Lactococcus lactis strain as a function of culture conditions.
PubMed:Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture.
PubMed:Cofactor engineering: a novel approach to metabolic engineering in Lactococcus lactis by controlled expression of NADH oxidase.
PubMed:Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
PubMed:Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (northwest Spain).
PubMed:Diacetyl formation by lactic bacteria.
PubMed:Behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various lactobacilli.
PubMed:Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium.
PubMed:Growth and Energy Generation by Lactococcus lactis subsp. lactis biovar diacetylactis during Citrate Metabolism.
PubMed:Analysis of sensory and physicochemical data on commercial tomato purée with pattern recognition techniques.
PubMed:Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
PubMed:Acetoin production in Saccharomyces cerevisiae wine yeasts.
PubMed:Conversion of Pyruvate to Acetoin Helps To Maintain pH Homeostasis in Lactobacillus plantarum.
PubMed:Purification, characterization and some properties of diacetyl(acetoin) reductase from Enterobacter aerogenes.
PubMed:Enzyme Activities Affecting End Product Distribution by Lactobacillus plantarum in Response to Changes in pH and O(2).
PubMed:Microencapsulated enzyme systems for the acceleration of cheese ripening.
PubMed:Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures.
PubMed:Enterotoxigenicity of Staphylococcus intermedius of canine origin.
PubMed:High-Efficiency Conversion of Pyruvate to Acetoin by Lactobacillus plantarum during pH-Controlled and Fed-Batch Fermentations.
PubMed:Desmutagenic effect of alpha-dicarbonyl and alpha-hydroxycarbonyl compounds against mutagenic heterocyclic amines.
PubMed:Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air.
PubMed:[Enterotoxigenicity and biochemical features of strains of Staphylococcus aureus of different origins ].
PubMed:Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres.
PubMed:Glycerol utilization by Brochothrix thermosphacta.
PubMed:Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures.
PubMed:[Effect of thiamine on the activity of the pyruvate dehydrogenase complex in rat liver following stimulation of lipogenesis].
PubMed:End Products of Glucose Fermentation by Brochothrix thermosphacta.
PubMed:Microbial production of 2,3-butylene glycol from cheese whey.
PubMed:Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta.
PubMed:Identification of pathogenic staphylococci isolated from animals and foods derived from animals.
PubMed:Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media.
PubMed:Characters of Lactobacillus coryniformis, isolated from an Iraqi cheese.
PubMed:Degradation of organic acids by dairy lactic acid bacteria.
PubMed:[The quantitative composition of natural and technologically changed aromas of plants. II. Aroma compounds in oranges and their changes during juice processing (author's transl)].
PubMed:Development and use of single "polytropic" diagnostic tubes for the approximate taxonomic grouping of bacteria isolated from foods, water and medicinal preparations.
PubMed:Enzymatic determination of butane-2,3-diol in wines.
PubMed:Deoxyribonucleic acid base composition and biochemical properties of certain coagulase-negative enterotoxigenic cocci.
PubMed:Microfermentation series for identification of single colonies of Enterobacteriaceae.
PubMed:Short-term toxicity of acetoin (acetylmethylcarbinol) in rats.
PubMed:Diacetyl and acetoin production by Lactobacillus casei.
PubMed:[Influence of the type of the raw product and the storage conditions on the diacetyl level (diacetyl and acetoin) in tomato juice].
PubMed:Enumeration of Bacillus cereus in foods.
PubMed:Bacterial production of diacetyl and acetoin in wine.
Synonyms   Articles   Notes   Search   Top
click on the picture(s) below to
interact with the 3D model
Picture of molecule
Similar Items: note
acetoin acetate
acetoin butyrate
acetoin propylene glycol acetal
Soluble in:
 alcohol
 propylene glycol
 water, 1000000 mg/L @ 20 °C (exp)
Insoluble in:
 fixed oils
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2015 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy