Acetoin (acetylmethylcarbinol, 3-hydroxy-2-butanone) - a substance that is the simplest representative of acyloins . Acetoin is a colorless or yellow liquid with a strong buttery creamy odor. May exist in the form of a monomer or dimer. A commercial product used in industry is most often a dimer. It is one of the products of butanediol fermentation (genera Escherichia, Erulinia, Serrata). Contained in butter, wine, coffee. It is used in the manufacture of food flavorings.
| Acetoin | |
|---|---|
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| Are common | |
| Systematic name | 3-hydroxy-2-butanone |
| Chem. formula | C 4 H 8 O 2 |
| Physical properties | |
| condition | liquid / solid |
| Molar mass | 88 g / mol |
| Classification | |
| Reg. CAS number | 513-86-0 |
| PubChem | |
| Reg. EINECS number | |
| Smiles | |
| Inchi | |
| RTECS | |
| Chebi | |
| ChemSpider | |
Literature
Voitkevich S. A. 1.67 // 865 fragrances for perfumes and household chemicals. - M .: Food Industry, 1994.