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W200808 Sigma-Aldrich

Acetoin

≥96%, FCC, FG

Synonym: 3-Hydroxy-2-butanone, Acetylmethylcarbinol

  • CAS Number 513-86-0

  • Linear Formula CH3COCH(OH)CH3

  • Molecular Weight 88.11

  •  FEMA Number 2008

  •  Beilstein/REAXYS Number 385636

  •  EC Number 208-174-1

  •  Council of Europe no. 749

  •  MDL number MFCD00004521

  •  PubChem Substance ID 24900795

  •  Flavis number 7.051

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Properties

Related Categories A - D, A-B, A-D, Alphabetical Listings, Certified Food Grade Products,
Quality Level   FOOD SAFE ELITE
biological source   synthetic
grade   FG
  Halal
  Kosher
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  FCC
  FDA 21 CFR (117)
  FDA 21 CFR (182.60)
  EU Regulation 1334/2008 & 178/2002
InChI Key   ROWKJAVDOGWPAT-UHFFFAOYSA-N
assay   ≥96%
refractive index   n20/D 1.417 (lit.)
bp   148 °C(lit.)
mp   15 °C (monomer)
  90 °C (dimer) (lit.)
solubility   acetone: soluble(lit.)
  water: soluble(lit.)
density   1.013 g/mL at 25 °C (lit.)
Agency/Method   meets purity specifications of JECFA
Documentation   see Safety & Documentation for available documents
Organoleptic   butter; creamy; cheesy
food allergen   no known allergens
fragrance allergen   no known allergens
storage temp.   2-8°C

Description

General description

Acetoin is a volatile compound widely employed as flavour and fragrance compound in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. Acetoin is the main extracellular product of Bacilus subtilis grown on glucose and other fermentable carbon sources. It contributes to the aroma and flavor associated with alcoholic beverages. Production of acetoin by wine yeast fermentation has been reported. Acetoin is naturally present in buttery foods such as beer, butter and cheese. Determination of diacetyl and acetoin to evaluate the workplace exposures at a popcorn processing facility has been reported.

Acetoin is an acyloin derivative. In the presence of light and moisture it transforms into a white colored solid dimer. It is formed by the reduction of diacetyl. It has been synthesized from acetaldehyde.

Packaging

1 kg in poly bottle

5, 25 kg in poly drum

Other Notes

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Legal Information

Additional information may be required prior to purchase of this material

Safety & Documentation

Safety Information

Symbol 
Signal word 
Warning
Hazard statements 
Precautionary statements 
RIDADR 
UN1325 - class 4.1 - PG 3 - Flammable solids, organic, n.o.s., HI: all
WGK Germany 
1
RTECS 
EL8790000

New Product Offerings
Protocols & Articles

Articles

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 μm DVB/Carboxen/PDMS Fiber

From our library of Articles, Sigma-Aldrich presents GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 μm DVB/Carboxen/PDMS Fiber
Keywords: Chromatography, Gas chromatography, Mass spectrometry, Purification, Size-exclusion chromatography, Solid phase microextractions

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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