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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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.
Vape liquids contain propylene glycol, nicotine, and flavoring chemicals such as diacetyl, cinnamaldehyde, acetoin, maltol, and pentanedione.
In biochemical tests the bacterial isolates were positive for the citrate utilization, H2S production, urea hydrolysis, deaminase, acetoin production and hydrolysis of gelatin.
The following biochemical tests were performed: saline mannitol agar, catalase, coagulase, pyr (pyrrolidonyl-beta-naphthylamide) and acetoin. Subsequently, the samples were analyzed by mass spectrometry at the Special Bacteriology Service of the National Institute of Infectious Diseases (Dr.
Wine, bread, yoghurt, cream, etc., are known to exude a pleasant aroma--such as ethanol, acetaldehyde, acetoin, diacetyl, acetate - and/or specific rheological features after fermentation (1).
The rebalanced pathway significantly enhances acetoin production by disruption of acetoin reductase gene and moderate-expression of a new water-forming NADH oxidase in Bacillus subtilis.
Biochemical examinations analyzed catalase, oxidase, coagulase, and urease production, carbohydrate fermentation (mannitol, sucrose, and trehalose), arginine production, Voges Proskauer (for acetoin production), and response to polymyxin B.
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.
A from pyruvic acid oxidation product of glucose, they can form the acetylmethylcarbinol (acetoin).