acetoin 513-86-0

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 %

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
Vapor Pressure :	2.690000 mm/Hg @ 25.00 °C.
Vapor Density :	3.0 ( Air = 1 )
Flash Point :	113.00 °F. TCC ( 45.00 °C. )
logP (o/w) :	-0.360
Shelf Life :	12.00 month(s) or longer if stored properly.
Storage :	refrigerate in tightly sealed containers.

Safety Information

Most important hazard(s) :	Xi - Irritant
	R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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

Safety in Use Information

Category :	flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU) :	2300.00 (μg/capita/day)
Recommendation for acetoin fragrance 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.

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
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

Articles for the Flavor and Fragrance Industries

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 Hisp�nico 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.