W200832

Sigma-Aldrich

Acetoin

natural, ≥95%, FG

Synonym(s):
3-Hydroxy-2-butanone, Acetylmethylcarbinol
Linear Formula:
CH3COCH(OH)CH3
CAS Number:
Molecular Weight:
88.11
FEMA Number:
2008
Beilstein/REAXYS Number:
385636
EC Number:
Council of Europe no.:
749
MDL number:
PubChem Substance ID:
Flavis number:
7.051
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

follows IFRA guidelines

reg. compliance

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

assay

≥95%

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.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

butter; creamy

food allergen

no known allergens

fragrance allergen

no known allergens

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

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

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.

Packaging

100 g in poly bottle
5 kg in composite drum
1 kg in poly bottle

Other Notes

Download our Flavors and Fragrances Catalog to view our entire product line.

Subscribe to our Newsletter to keep up to date on our latest Flavors and Fragrances offerings.

Legal Information

Additional information may be required prior to purchase of this material

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Precautionary Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 2621 3 / PGIII

WGK Germany

WGK 1

Flash Point(F)

116.6 °F - closed cup

Flash Point(C)

47 °C - closed cup

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...

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service

Social Media

LinkedIn icon
Twitter icon
Facebook Icon
Instagram Icon

MilliporeSigma

Research. Development. Production.

We are a leading supplier to the global Life Science industry with solutions and services for research, biotechnology development and production, and pharmaceutical drug therapy development and production.

© 2021 Merck KGaA, Darmstadt, Germany and/or its affiliates. All Rights Reserved.

Reproduction of any materials from the site is strictly forbidden without permission.