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Category:natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow liquid to solid (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | Yes |
| Specific Gravity: | 0.99500 to 1.01900 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 8.279 to 8.479
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| Refractive Index: | 1.41700 to 1.42200 @ 20.00 °C.
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| Melting Point: | 90.00 to 91.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 147.00 to 148.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 2.690000 mmHg @ 25.00 °C. |
| Vapor Density: | 3.0 ( Air = 1 ) |
| Flash Point: | 113.00 °F. TCC ( 45.00 °C. )
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| logP (o/w): | -0.360 |
| Shelf Life: | 12.00 month(s) or longer if stored properly. |
| Storage: | refrigerate in tightly sealed containers. |
| Soluble in: |
| | alcohol | | | propylene glycol | | | water, 1000000 mg/L @ 20 °C (exp) |
| Insoluble in: |
| | fixed oils |
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less |
| Substantivity:28 hour(s) at 100.00 % |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 10 - Flammable.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-rat LD50 > 5000 mg/kg
(Moreno, 1977d)
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| Dermal Toxicity: |
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | natural substances and extractives |
| Recommendation for (R)-acetoin usage levels up to: | | | not for fragrance use.
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| Recommendation for (R)-acetoin flavor usage levels up to: |
| | not for flavor use.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2300.00 (μg/capita/day) |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (R)- | acethoin | | (R)-2- | acetoin | | (R)- | acetyl methyl carbinol | | (R)- | acetylmethylcarbinol | | (R)-2- | butanol-3-one | | (R)-2,3- | butanolone | | 2- | butanone, 3-hydroxy-, (3R)- | | 2- | butanone, 3-hydroxy-, (R)- | | (R)- | dimethyl ketol | | (R)- | dimethylketol | | (R)- | helio-bouquet | | (R)-3- | hydroxy-2-butanone | | (R)-2- | hydroxy-3-butanone | | (R)-gamma- | hydroxy-beta-oxobutane | | (3R)-3- | hydroxybutan-2-one | | (R)-3- | hydroxybutan-2-one | | (R)-1- | hydroxyethyl methyl ketone | | (R)- | methyl acetyl carbinol |
Articles:
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Constit. of butter and produced by many microorganisms [DFC]
Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is used as a food flavoring (in baked goods) and a fragrance. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. [Wikipedia]
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3D/inchi