FoodTCM

3-hydroxy-2-butanone; acetoin

Name(s)	3-hydroxy-2-butanone; acetoin
Scientific name(s)	3-hydroxy-2-butanone; 3-hydroxybutan-2-one; acetylmethylcarbinol; acetyl methyl carbinol; dimethylketol; 2-butanone, 3-hydroxy-
Formula	C4H8O2
Molecular mass	88.106
IUPAC name	3-hydroxybutan-2-one
INCHI	InChI=1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
SMILE	CC(O)C(C)=O
CAS ID	513-86-0
PubChem ID	179
DrugBank ID	Not available
CHEBI ID	15688

Description	Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Flavouring ingredient. [DFC]_x000D_ _x000D_ 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].

Description

Constituent of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Flavouring ingredient. [DFC]_x000D_ _x000D_ 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].