acetoin


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acetoin

[ə′sed·ə·wən]
(organic chemistry)
CH3COCHOHCH3 A 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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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.
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].
a) Chemical blend 1 consisted of acetic acid, ethanol, acetoin, grape butyrate, methionol, isoamyl lactate, 3-phenylethanol, and diethyl succinate.
Black Note's e-liquid is lab-certified to be free from a list of harmful chemicals such as Diacetyl, Acetoin, Acrolein, Ethylene Glycol, and more.
To confirm additional changes in biotype attributes in the variant Kolkata isolates during 2003-2014, we used the Voges-Proskauer test to determine production of acetylmethyl carbinol and found that the tested strains produced acetoin and were positive for chicken erythrocytes agglutination.
Tests for citrate (CIT), acetoin production (VP) and gelatinase utilization (GEL) were performed by filling both the well and cupule of the test strips.
Identification and quantification was based on external calibration with standard solutions of acetaldehyde, 2-pentanone, 2-butanone, ethylacetate (Fluka, Buchs SG, Switzerland); ethanol (Arcus, Oslo, Norway); 2-methyl-1-propanol, 2-methyl-1-butanol, 2-methyl-1-butanal, 3-methyl-1-butanol, 2-methyl-1-butanol, 2-methyl-1-propanol, 3-methyl-1-butanal, 3-methyl-1-butanol, 2-methyl-1-butanol, 2-methyl-1-propanal, diacetyl, 2-propanol, 1- butanol, 2-butanol, acetoin, iso-butylacetate, acetone, 2,3-pentanedione, ethylacetate, acetone, isobutyl acetate and ethyl butyrate (Merck KGaA, Darmstadt, Germany).
Now, Key characters are used for species and subspecies identification include colony morphology, oxygen requirements, coagulase, clumping factor, heat-stable nuclease, hemolysins, catalase, oxidase, alkaline phosphatase, urease, ornithine decarboxylase, pyrrolidonyl arylamidase, [beta]- galactosidase, acetoin production, nitrate reduction, esculin hydrolysis and aerobic acid production from a variety of carbohydrates including D-trehalose, Dmannitol, D-mannose, D-turanose, D-xylose, D-cellobiose, L-arabinose, maltose, -lactose, sucrose, and raffinose, and intrinsic resistance to novobiocin and polymyxin B [7].
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.
Interestingly, this wine yeast does not produce such undesirable compounds as acetoin and the acetate level is particularly low.
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.