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Merck
모든 사진(3)

주요 문서

W200832

Sigma-Aldrich

Acetoin

greener alternative

natural, ≥95%, FG

동의어(들):

3-Hydroxy-2-butanone, Acetylmethylcarbinol

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About This Item

Linear Formula:
CH3COCH(OH)CH3
CAS Number:
Molecular Weight:
88.11
FEMA Number:
2008
Beilstein:
385636
EC Number:
유럽평의회 번호:
749
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
7.051
NACRES:
NA.21
감각 수용성의:
butter; creamy
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
식품 알레르기항원:
no known allergens

Grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines

규정 준수

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

분석

≥95%

환경친화적 대안 제품 특성

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.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

환경친화적 대안 카테고리

감각 수용성의

butter; creamy

저장 온도

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

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

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”.

애플리케이션


  • 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).

법적 정보

Additional information may be required prior to purchase of this material

픽토그램

FlameCorrosion

신호어

Danger

유해 및 위험 성명서

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point (°F)

118.4 °F - closed cup

Flash Point (°C)

48 °C - closed cup

개인 보호 장비

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


가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number

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이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

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)
Zhen Liu et al.
Bioresource technology, 102(22), 10741-10744 (2011-09-29)
Production of highly pure (2S,3S)-2,3-butanediol ((2S,3S)-2,3-BD) and (3S)-acetoin ((3S)-AC) in high concentrations is desirable but difficult to achieve. In the present study, glucose was first transformed to a mixture of (2S,3S)-2,3-BD and meso-2,3-BD by resting cells of Klebsiella pneumoniae CICC
Pieter Moons et al.
Applied and environmental microbiology, 77(10), 3422-3427 (2011-03-29)
During fermentation of sugars, a number of bacterial species are able to switch from mixed acid production to acetoin and 2,3-butanediol production in order to avoid lethal acidification of their environment, although the regulation of this switch is only poorly

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