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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The possible food-associated volatile, acetoin, was tested because it is a microbial metabolic product attractive to nitidulids and a component of Lepidoptera frass (Davis et al.
Flavoring chemicals in e-cigarettes: diacetyl, 2, 3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes.
iniae: acetoin production (Voges Proskauer) (Remel, USA), aminopeptidase leucine (LAP) (Remel, USA), arylamidase pyrrolidonyl (PYR) (Remel, USA), starch hydrolysis (Merck, Germany) and esculin hydrolysis (Neogen, Acumedia, USA).
Over acidification during storage is an occasional problem, but lack of flavor caused by reduction of diacetyl to acetoin is a more frequently occurring problem (Walstra et al.
The above behavior suggests the synthesis of other compounds such as non-precipitating levan, cited by Viikari (1984), sorbitol, acetic acid, lactate, acetaldehyde, glycerol, acetoin, di-hydroxy-ketone, mannitol and gluconic acid (Ernandes & Garcia-Cruz, 2011; Madigan, Martinko, Dunlap, & Clark, 2010).
Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes.
Chan School of Public Health tested 51 types of flavored e-cigarettes and liquids sold by leading brands for the flavoring chemicals diacetyl, acetoin and 2,3-pentanedione.
Sugar fermentations showed positive results for glucose, mannose, inositol, sorbitol, rhamnose, melibiose, arabinose, while they were negative for beta-galactosidase (ONPG), urease, tryptophan deaminase, indole production, acetoin production, and gelatin hydrolysis.
G) Arginine dihydrolase production (ADH) Lysine decarboxylase Variable production(LDC) Ornithine decarboxylase Variable production(ODC) Citrate utilization (CIT) -- H2S production(H2S) -- Urease production(URE) -- Tryptophane deaminase -- production (TDA) Indole production(IND) Variable Acetoin production(VP) -- Gelatinase production(CEL) Variable Acid from glucose(GLU) Variable Acid from manitol(MAN) Variable Acid from inositol(INO) -- Acid from Sorbitol(SOR) -- Acid from rhamnose(RHA) -- Acid from sucrose(SAC) -- Acid from melibiose(MEL) -- Acid from amygdalin (AMY) + Acid from arabinose (ARA) -- Cytochrome oxidase (OX) +
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.