acetoin

A Dictionary of Food and Nutrition

acetoin A precursor of the compound diacetyl, one of the constituents of the flavour of butter. Acetoin and diacetyl are produced by bacteria during the ripening of butter.

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© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.

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	Acetoin Metabolism in Bacteria ; Acetoin is an important physiological metabolite excreted by many microorganisms. The excretion of acetoin, which can be diagnosed by the Voges Proskauer test and...ratio, and storaging carbon. The well-known anabolism of acetoin involves α-acetolactate synthase and α-acetolactate... Read more
	Genetically-engineered yeast to shorten beer making process ; ...unpleasant buttery taste, but eventually changes it into acetoin. Acetoin has no effect on beer flavor. To minimize this problem...yeast cells to convert alpha-acetolactate directly into acetoin without forming unpleasantly-flavored diacetyl. Subsequent... Read more
	Genetically-engineered yeast to shorten beer-making process ; ...unpleasant buttery taste, but eventually changes it into acetoin. Acetoin has no effect on beer flavor. To minimize this problem...yeast cells to convert alpha-acetolactate directly into acetoin without forming unpleasantly -flavored diacetyl. Subsequent... Read more
	Popcorn workers at risk.(Risk Reporter) ; ...bronchitis. Investigators determined that the likely culprit of the increased disease levels was exposure to the chemical compound diacetyl, a component of the dust and vapors from the butter flavoring used in making microwave popcorn. Diacetyl, which is naturally... Read more
	Wine expressions evolve with the culture.(FoodPlus) ; ...to the wine. Our sensation of flavor is triggered by volatile chemical compounds found in commonplace and vinous forms. Compound diacetyl, for instance, gives butter its flavor; it's also produced in wine during fermentation. Methoxpyrazine gives both Cabernet... Read more
	Food Flavour and Safety, Molecular Analysis and Design. ; ...compounds in model systems for the Maillard reaction -- reactions of aldehydes with ammonium sulphide in the presence or absence of acetoin; Natural and synthetic compounds for flavour quality maintenance; Role of proteins and peptides in meat flavour; Modern statistics... Read more
	Bacterial Volatiles Induce Systemic Resistance in Arabidopsis1 ; ...3-butanediol was found to trigger ISR and transgenic lines of B. subtilis that emitted reduced levels of 2,3-butanediol and acetoin conferred reduced Arabidopsis protection to pathogen infection compared with seedlings exposed to VOCs from wild-type bacterial... Read more
	Emissions from Cooking Microwave Popcorn ; ...sizes. The compounds measured during popping and opening included butter flavoring components such as diacetyl, butyric acid, acetoin, propylene glycol, 2-nonanone, and triacetin and bag components such as p-xylene and perfluorinated alcohol 8:2 telomer. The... Read more
	Old heaps full of energy; ANSWERS TO CORRESPONDENTS. ; ...chemical compounds when burned. An indication of their diversity can be found by listing the first ten: Acetanisole; Acetic Acid; Acetoin; Acetophenone; 6-Acetoxydihydrotheaspirane; 2-Acetyl-3-Ethylpyrazine; 2-Acetyl-5-Methylfuran; Acetylpyrazine, 2-Acetylpyridine... Read more
	More lung damage linked to butter flavoring.(news SCAN) ; ...liquids into huge blenders. Cal-OSHA and NIOSH are working with flavoring companies to install ventilation systems and other controls to minimize exposure to diacetyl and at least two other suspect flavoring chemicals, acetaldehyde and acetoin. Read more

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