Acetoin

ALDRICH/W200808 - primarily dimer, ≥95%, FG

Synonym: 3-Hydroxy-2-butanone; Acetylmethylcarbinol

CAS Number: 513-86-0
Empirical Formula (Hill Notation): C₄H₈O₂
Molecular Weight: 88.11
EC Number: 208-174-1
MDL Number: MFCD00004521
Linear Formula: CH₃COCH(OH)CH₃
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W200808-1KG-K	1 kg	$145.00 1/EA	Add To Favorites
45-W200808-5KG-K	5 kg	$462.00 1/EA	Add To Favorites
45-W200808-25KG-K	25 kg	$1590.00 1/EA	Add To Favorites
45-W200808-SAMPLE-K		$0.00 1/EA CALL FOR PRICE	Add To Favorites

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
application(s)	flavors and fragrances
assay	≥95%
biological source	synthetic
bp	148 °C (lit.)
density	1.013 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
InChI	1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
InChI key	ROWKJAVDOGWPAT-UHFFFAOYSA-N
mp	15 °C (monomer)
	90 °C (dimer) (lit.)
organoleptic	butter; creamy; cheesy
Quality Level	400
refractive index	n20/D 1.417 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
	FDA 21 CFR 117
	FDA 21 CFR 182.60
SMILES string	CC(O)C(C)=O
solubility	acetone: soluble(lit.)
	water: soluble(lit.)
storage temp.	2-8°C

Application:	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 ).
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.
General description:	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.
Legal Information:	Additional information may be required prior to purchase of this material
Packaging:	1 kg in poly bottle
Packaging:	5, 25 kg in poly drum

Symbol	GHS02,GHS05
Signal word	Danger
Hazard statements	H226 - H318
Precautionary statements	P210 - P233 - P240 - P241 - P280 - P305 + P351 + P338
Hazard Codes	F,Xi
Risk Statements	11-36/38
Safety Statements	26
RIDADR	UN1325 - class 4.1 - PG 3 - Flammable solids, organic, n.o.s., H
WGK Germany	WGK 1
Flash Point(F)	118.4 °F - closed cup
Flash Point(C)	48 °C - closed cup

Purity	≥95%
bp	148 °C (lit.)
mp	15 °C (monomer); 90 °C (dimer) (lit.)
Density	1.013 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.417 (lit.)
Storage Temp.	2-8°C
FEMA Number	2008
UNSPSC	12164502

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