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acetoin

   Also found in: Wikipedia 0.02 sec.
acetoin [ə′sed·ə·wən]
(organic chemistry)
CH3COCHOHCH3A slightly yellow liquid, melting point 15°C, used as an aroma carrier in the preparation of flavors and essences; produced by fermentation or from diacetyl by partial reduction with zinc and acid.


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2]S; activities of beta-galactosidase, tryptophane desaminase, gelatinase, arginine dihydrolase, lysine decarboxylase, and ornithine decorboxylase; formation of acetoin from pyruvate and oxidase (MacDonell et al.
Computer aided design of experiments (CADE) was used to assess the impact of 10 tp 50 percent increases above normal levels of isoleucine, valine, leucine and threonine on the production of VDKs and acetoin in 15 degree P wort fermentations.
Positive reactions were obtained for acetoin production and citrate assimilation.
 
 
 
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