acetoin


Also found in: Encyclopedia, Wikipedia.

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
Mentioned in ?
References in periodicals archive ?
It was ultimately dropped from the final lure formulation, which contains acetoin, methionol, acetic acid, and ethanol.
Acetoin was mixed 1:1 with water and loaded as 2 mL per vial.
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.
The key ketones identified in Obushera were diacetyl, acetoin and 2,3 pentanedione and their evolution followed a similar trend during fermentation (Table 5).
2]S production, urease, tryptophan deaminase, indole production, acetoin production (Voges - Proskauer), and gelatinase.
They are well known for production of various antimicrobial compounds such as bacteriocin, organic acids, diacetly, acetoin, reuterin [1, 2] during fermentation.
Certain carbonyl/flavoring compounds, such as acetate, diacetyl, acetoin and 2,3 butanediol, and C[O.
The isolates did not utilize citrate; did not produce arginine decarboxylase, hydrogen sulfide, urease, tryptophan deaminase, acetoin, or gelatinase; and did not ferment inositol, L-rhamnose, D-sucrose, D-melibiose, or amygdalin.
2010) point out the occurrence of 2,3-butanediol acetate and acetoin acetate in both wine (Canas et al.
indole production; Ino, fermentation of inositol; LDC, lysine decarboxylase; Man, fermentation of mannitol; Nit, nitrate reduction; ODC, ornithine decarboxylase; ONPG, beta- galactosidase; Ox, cytochrome oxydase production; rRha, fermentation of rhamose; Sac, fermentation of saccharose; Sor, fermentation of sorbitol; TDA, tryptophane desaminase; Ure, urease production; VP, acetoin production.
2) mirror to a certain extent the higher or increased persistence and perception of nutty, popcorn, and yeast-like odor notes from palm wine (mainly represented by 2-acetyl 1-pyrroline, acetoin, and 2/3-methylbutanol).