Acetoin

File:Acetoin.png

Acetoin

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

Acetoin is a chiral molecule, meaning it has a non-superimposable mirror image. The compound exists in two enantiomeric 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.

Production

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

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 plastics, resins, and pharmaceuticals. In addition, acetoin serves as a building block in the synthesis of other compounds in the chemical industry.

Health Effects

While generally recognized as safe by the 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.

See Also

• Butanone
• Diacetyl
• Fermentation
• Food chemistry

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