| FEMA | 2008 |
| CAS | 513-86-0 |
| EINECS | 208-174-1 |
| JECFA Food Flavoring | 405 |
| CoE Number | 749 |
| Organoleptic Notes |
|
| Odor | buttery sweet, buttery, creamy, dairy, milky, fatty, |
| Flavor | creamy creamy, dairy, sweet, oily, milky, buttery, yogurt, |
| Material Notes | a product of fermentation. it is a component of the butanediol cycle in microorganisms. in mammals it is oxidized to carbon dioxide. Constit. of beer, wine, fresh or cooked apple, fresh or cooked leak, corn, honey, cocoa, butter, cheeses, roasted coffee and other foodstuffs. Flavouring ingredient. [DFC] Acetoin is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor. Acetoin is used as an external energy store by a number of fermentive bacteria. Acetoin, along with diacetyl, is one of the compounds giving butter its characteristic flavor. Acetoin is used as a food flavoring (in baked goods) and a fragrance. It can be found in apples, butter, yogurt, asparagus, black currants, blackberry, wheat, broccoli, brussels sprouts, cantaloupe. [Wikipedia] |