Acetoin
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| Names | |
|---|---|
| Preferred IUPAC name
3-Hydroxybutan-2-one | |
| Other names
3-Hydroxybutanone
Acetyl methyl carbinol | |
| Identifiers | |
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3D model (JSmol)
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| Properties | |
| C4H8O2 | |
| Molar mass | 88.106 g·mol−1 |
| Appearance | colorless liquid |
| Odor | bland, yogurt-like |
| Density | 1.012 g/cm3 |
| Melting point | 15 °C (59 °F; 288 K) |
| Boiling point | 148 °C (298 °F; 421 K) |
| 1000 g/L (20 °C) | |
| Solubility in other solvents | Soluble in alcohol Slightly soluble in ether, petroleum ether Miscible in propylene glycol Insoluble in vegetable oil |
| log P | −0.36 |
| Acidity (pKa) | 13.72 |
Chiral rotation ([α]D)
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−39.4 |
Refractive index (nD)
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1.4171 |
| Hazards | |
| Flash point | 41 °C (106 °F; 314 K) |
| Lethal dose or concentration (LD, LC): | |
LD50 (median dose)
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> 5000 mg/kg (rat, oral) |
| Safety data sheet (SDS) | MSDS |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Template:Chembox Footer/trackingTemplate:Short description
Acetoin, also known as 3-hydroxybutanone or acetyl methyl carbinol, is an organic compound with the formula CH3CH(OH)C(O)CH3. It is a colorless liquid with a pleasant, buttery odor. It is chiral. The form produced by bacteria is (R)-acetoin.[1]
Production in bacteria
Acetoin is a neutral, four-carbon molecule used as an external energy store by a number of fermentative bacteria. It is produced by the decarboxylation of alpha-acetolactate, a common precursor in the biosynthesis of branched-chain amino acids. Owing to its neutral nature, production and excretion of acetoin during exponential growth prevents over-acidification of the cytoplasm and the surrounding medium that would result from accumulation of acidic metabolic products, such as acetic acid and citric acid. Once superior carbon sources are exhausted, and the culture enters stationary phase, acetoin can be used to maintain the culture density.[2] The conversion of acetoin into acetyl-CoA is catalysed by the acetoin dehydrogenase complex, following a mechanism largely analogous to the pyruvate dehydrogenase complex; however, as acetoin is not a 2-oxoacid, it does not undergo decarboxylation by the E1 enzyme; instead, a molecule of acetaldehyde is released.[3] In some bacteria, acetoin can also be reduced to 2,3-butanediol by acetoin reductase/2,3-butanediol dehydrogenase.
The Voges–Proskauer test is a commonly used microbiological test for acetoin production.[4]
Uses
Food ingredients
Acetoin, along with diacetyl, is one of the compounds that gives butter its characteristic flavor. Because of this, manufacturers of partially hydrogenated oils typically add artificial butter flavor – acetoin and diacetyl – (along with beta carotene for the yellow color) to the final product.[5]
Acetoin can be found in apples, yogurt, asparagus, blackcurrants, blackberries, wheat, broccoli, brussels sprouts, cantaloupes, and maple syrup.[6][7]
Acetoin is used as a food flavoring (in baked goods) and as a fragrance. The aroma is described as sweet, buttery, creamy, dairy, milky, and fatty.[8]
Electronic cigarettes
It is used in liquids for electronic cigarettes to give a buttery or caramel flavor.[9]
See also
References
- ^ Albert Gossauer: Struktur und Reaktivität der Biomoleküle, Verlag Helvetica Chimica Acta, Zürich, 2006, Seite 285, Template:ISBN.
- ^ Page Module:Citation/CS1/styles.css has no content.Xiao, Z.; Xu, P. (2007). "Acetoin metabolism in bacteria". Crit Rev Microbiol. 33 (2): 127–140. doi:10.1080/10408410701364604. PMID 17558661. S2CID 46151943.
- ^ Page Module:Citation/CS1/styles.css has no content.Oppermann, F.B.; Steinbuchel, A. (1994). "Identification and molecular characterization of the aco genes encoding the Pelobacter carbinolicus acetoin dehydrogenase enzyme system". J. Bacteriol. 176 (2): 469–485. doi:10.1128/jb.176.2.469-485.1994. PMC 205071. PMID 8110297.
- ^ Page Module:Citation/CS1/styles.css has no content.Speckman, R.A.; Collins, E.B. (1982). "Specificity of the Westerfeld adaptation of the Voges-Proskauer test". Appl Environ Microbiol. 44 (1): 40–43. Bibcode:1982ApEnM..44...40S. doi:10.1128/aem.44.1.40-43.1982. PMC 241965. PMID 6751225.
- ^ Pavia et al., Introduction to Organic Laboratory Techniques, 4th ed., Template:ISBN
- ^ Page Module:Citation/CS1/styles.css has no content."Sampling and Analytical Methods: Acetoin, Diacetyl, 1012". Archived from the original on 2018-06-04.
- ^ Page Module:Citation/CS1/styles.css has no content."Evaluation of Natural Acetyl Methyl Carbinol|Flavorist". www.fks.com. Archived from the original on 2023-03-06. Retrieved 2020-08-23.
- ^ Page Module:Citation/CS1/styles.css has no content."acetoin". Scents and Flavors. Scents and Flavors. Retrieved 26 March 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Committee on the Review of the Health Effects of Electronic Nicotine Delivery Systems, National Academies of Sciences (2018). "Chapter 5: Toxicology of E-Cigarette Constituents". In Eaton, David L.; Kwan, Leslie Y.; Stratton, Kathleen (eds.). Public Health Consequences of E-Cigarettes. National Academies Press. p. 175. ISBN 9780309468343. PMID 29894118.
