Acetoin: Difference between revisions

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[[File:Acetoin.png|thumb|{{PAGENAME}}]]<br>'''Acetoin''' (also known as '''3-hydroxybutanone''' or '''acetyl methyl carbinol''') is a [[chemical compound]] with the [[molecular formula]] C4H8O2. It is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is a [[volatile]] compound that contributes to the flavor of various foods, such as butter, milk, yogurt, wheat, and certain fruits and wines.


==Chemical Structure and Properties==
{{Short description|Information about Acetoin}}
Acetoin is a [[chiral molecule]], meaning it has a non-superimposable mirror image. The compound exists in two [[enantiomer]]ic forms, (R)-acetoin and (S)-acetoin. It is a type of [[ketone]], which is a class of organic compounds characterized by the presence of a carbonyl group. Acetoin is soluble in water and can be distilled without decomposition.
{{Chembox
| Name = Acetoin
| ImageFile = Acetoin.png
| ImageSize = 200px
| IUPACName = 3-Hydroxybutan-2-one
| OtherNames = Acetyl methyl carbinol
| Section1 = {{Chembox Identifiers
  | CASNo = 513-86-0
  | PubChem = 179
  | ChemSpiderID = 174
  | UNII = 1O60OMD7SZ
  | ChEBI = 49082
  | ChEMBL = 12345
  | SMILES = CC(C(=O)C)O
  | InChI = 1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
  | InChIKey = YPFDHNVEDLHUCE-UHFFFAOYSA-N
}}
}}


==Production==
'''Acetoin''', also known as '''3-hydroxybutan-2-one''' or '''acetyl methyl carbinol''', is a chemical compound with the formula C<sub>4</sub>H<sub>8</sub>O<sub>2</sub>. It is a colorless or pale yellow liquid with a pleasant buttery odor. Acetoin is a natural compound found in various foods and is used as a flavoring agent.
Acetoin is produced industrially by the [[fermentation]] of [[glucose]] by certain bacteria, such as ''[[Bacillus subtilis]]'' and ''[[Enterobacter aerogenes]]''. It can also be synthesized chemically from [[diacetyl]] through the process of [[hydrogenation]].


==Uses==
== Chemical Properties ==
Acetoin is used in the food industry as a flavoring agent due to its buttery taste. It is also used in the production of certain [[plastic]]s, [[resin]]s, and [[pharmaceuticals]]. In addition, acetoin serves as a building block in the synthesis of other compounds in the chemical industry.
Acetoin is a [[ketone]] and an [[alcohol]], which makes it a [[hydroxy ketone]]. It is soluble in water and has a boiling point of 148 °C. The compound is chiral, meaning it has two enantiomers, which are mirror images of each other.


==Health Effects==
== Biological Role ==
While generally recognized as safe by the [[Food and Drug Administration|FDA]], prolonged exposure to high concentrations of acetoin can cause irritation to the eyes, skin, and respiratory tract. It is recommended to handle acetoin with care and use proper protective equipment.
Acetoin is produced by various [[microorganisms]] during the [[fermentation]] process. It is an intermediate in the [[butanediol fermentation]] pathway, which is utilized by some bacteria to convert [[glucose]] into energy. This compound is also found in [[honey]], [[butter]], and [[yogurt]], contributing to their characteristic flavors.


==See Also==
== Uses ==
* [[Butanone]]
Acetoin is widely used in the [[food industry]] as a flavoring agent due to its buttery taste. It is also used in the production of [[perfumes]] and [[cosmetics]]. In the [[biotechnology]] field, acetoin is studied for its potential use in [[biofuel]] production.
* [[Diacetyl]]
 
* [[Fermentation (biochemistry)|Fermentation]]
== Safety ==
* [[Food chemistry]]
Acetoin is generally recognized as safe (GRAS) by the [[Food and Drug Administration]] (FDA) when used in food. However, exposure to large amounts may cause irritation to the eyes and respiratory tract.
 
== See Also ==
* [[Butanediol fermentation]]
* [[Ketone]]
* [[Alcohol]]
 
== References ==
{{Reflist}}
 
== External Links ==
* [https://pubchem.ncbi.nlm.nih.gov/compound/Acetoin PubChem - Acetoin]
* [https://www.fda.gov/food/food-additives-petitions/gras-notice-inventory FDA GRAS Notice Inventory]


[[Category:Ketones]]
[[Category:Ketones]]
[[Category:Flavorings]]
[[Category:Alcohols]]
[[Category:Food additives]]
[[Category:Food additives]]
[[Category:Chemical compounds]]
[[Category:Flavoring agents]]
 
{{chem-stub}}
{{food-stub}}

Revision as of 17:23, 27 December 2024


Information about Acetoin


Chemical Compound
Identifiers
CAS Number
PubChem CID
ChemSpider ID
UNII
ChEBI
ChEMBL
Properties
Chemical Formula
Molar Mass
Appearance
Density
Melting Point
Boiling Point
Hazards
GHS Pictograms [[File:|50px]]
GHS Signal Word
GHS Hazard Statements
NFPA 704 [[File:|50px]]
References

Acetoin, also known as 3-hydroxybutan-2-one or acetyl methyl carbinol, is a chemical compound with the formula C4H8O2. It is a colorless or pale yellow liquid with a pleasant buttery odor. Acetoin is a natural compound found in various foods and is used as a flavoring agent.

Chemical Properties

Acetoin is a ketone and an alcohol, which makes it a hydroxy ketone. It is soluble in water and has a boiling point of 148 °C. The compound is chiral, meaning it has two enantiomers, which are mirror images of each other.

Biological Role

Acetoin is produced by various microorganisms during the fermentation process. It is an intermediate in the butanediol fermentation pathway, which is utilized by some bacteria to convert glucose into energy. This compound is also found in honey, butter, and yogurt, contributing to their characteristic flavors.

Uses

Acetoin is widely used in the food industry as a flavoring agent due to its buttery taste. It is also used in the production of perfumes and cosmetics. In the biotechnology field, acetoin is studied for its potential use in biofuel production.

Safety

Acetoin is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in food. However, exposure to large amounts may cause irritation to the eyes and respiratory tract.

See Also

References

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External Links

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