W200832

Acetoin

natural, ≥95%, FG

• Sinônimo(s): 3-Hydroxy-2-butanone, Acetylmethylcarbinol
• Fórmula linear: CH₃COCH(OH)CH₃
• Número CAS: 513-86-0
• Peso molecular: 88.11
• Número FEMA: 2008
• Beilstein: 385636
• Número CE: 208-174-1
• Conselho da Europa nº: 749
• Número MDL: MFCD00004521
• Código UNSPSC: 12164502
• ID de substância PubChem: 24900796
• Número de Flavis: 7.051
• NACRES: NA.21

Propriedades

• grau: FG; Fragrance grade; Halal; Kosher; natural
• Nível de qualidade: 400
• Agency: follows IFRA guidelines
• conformidade reg.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Ensaio: ≥95%
• características do produto alternativo mais ecológico: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refração: n20/D 1.417 (lit.)
• pb: 148 °C (lit.)
• pf: 15 °C (monomer); 90 °C (dimer) (lit.)
• densidade: 1.013 g/mL at 25 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• alérgeno de fragrância: no known allergens
• categoria alternativa mais ecológica: Aligned
• Organoléptico: butter; creamy
• temperatura de armazenamento: 2-8°C
• cadeia de caracteres SMILES: CC(O)C(C)=O
• InChI: 1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
• chave InChI: ROWKJAVDOGWPAT-UHFFFAOYSA-N

Descrição

Descrição geral

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”.

Aplicação

• 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).

Informações legais

Additional information may be required prior to purchase of this material

Informações de segurança

• Pictogramas: GHS02,GHS05
• Palavra indicadora: Danger
• Frases de perigo: H226,H318
• Declarações de precaução: P210 - P233 - P240 - P241 - P280 - P305 + P351 + P338
• Classificações de perigo: Eye Dam. 1 - Flam. Liq. 3
• Código de classe de armazenamento: 3 - Flammable liquids
• Classe de risco de água (WGK): WGK 1
• Ponto de fulgor (°F): 118.4 °F - closed cup
• Ponto de fulgor (°C): 48 °C - closed cup
• Equipamento de proteção individual: Eyeshields, Gloves, type P3 (EN 143) respirator cartridges