acetoin


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ac·et·o·in

(as-et'-ō-in),
A condensation product of two molecules of acetaldehyde.

acetoin

(a-set'o-in) [L. acetum, vinegar + -in]
The substance formed when glucose is fermented by Enterobacter aerogenes.
CAS # 513-86-0
Synonym: 3-hydroxybutanone
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References in periodicals archive ?
One gram of 1,4-DMB (Acros Organics, Bridgewater, New Jersey) and acetoin (TCI America, Portland Oregon) was dissolved in 1 to 2 mL acetone before application to the sponge.
Acetoin and 2,3-pentanedione were found in 46 and 23 of the flavors tested, respectively.
2]S production; URE, urease; TDA, tryptophan deaminase; IND, indole production; VP, acetoin production; GEL, gelatinase; GLU, glucose; MAN, mannitol; INO, inositol; SOR, sorbitol; RHA, rhamnose; SAC, saccharose; MEL, melibiose; AMY, amygdalin; ARA, arabinose.
Not only is the degradation of citric acid by wine LAB a source of energy, it results in the formation of acetic acid, lipids, acetoin, butanediol and diacetyl.
Of 20 total Chardonnay and rice-vinegar chemicals the team evaluated, acetoin and methionol triggered the strongest responses in SWD when combined with acetic acid and ethanol.
Acetoin and phenylacetylcarbinol formation by the pyruvate decarboxylase of Zymomonas mobilis and Saccharomyces carlsbergensis.
Heat treatment and controlled fermentation processes created good environment for production of preferred aromatic flavours in laboratory made Omashikwa from citrate such as diacetyl, acetoin and acetate [12,13].
60 Biochemical parameters Organoleptic parameters Option, Diacetyl Acetoin, No mg% mg% 1 0.
1986) Formation of 1-deoxy-ketoses by pyruvate dehydrogenase and acetoin dehydrogenase.
They are well known for production of various antimicrobial compounds such as bacteriocin, organic acids, diacetly, acetoin, reuterin [1, 2] during fermentation.
They were submitted to the simplified identification key, which consisted of hemolysis detection in ovine blood agar, trehalose, manitol and maltose fermentation, as well as acetoin production (VP), selected on the basis of the identification keys proposed by Holt et al.