Acetyl methyl carbinol (acetoin) smells intensely buttery and creamy, like fresh butter or cultured dairy with a slightly sour, yogurt-like edge. In dilution it takes on a soft, sweet lactonic character reminiscent of milk and cream, and can lend a natural buttered facet to gourmand or dairy accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 30.
Pale yellowish liquid (depolymerized), or white microcryst. powder (polymer.) or white amorphous powder (polymer.).
Poorly soluble in hydro carbons.
Intensely creamy-fatty-buttery, penetrating odor, yet milder and less “quinone”-like than
All forms are miscible with water, alcohol, Propylene glycol, Glycerine and common flavor materials. Poorly soluble in hydro-carbons. Dimer forms return to liquid monomer by simple solution, heat, distillation, etc.
Flavor is perceptible at concentrations near 1 ppm, down to 0.2 ppm according to individual sensitivity. Used extensively in baked goods (up to 30 ppm), in Butter, Butterscotch, Caramel, Cheese, Coffee, Coconut, Creamsoda, Fruit-flavors (Raspberry in particular), Strawberry, Nut, Rum, Vanilla, Walnut, and in many alcoholic beverages.
Produced from Diacetyl by partial reduction, or by oxidation of 2,3-Butanediol with Sorbose bacterium or by bacterial fermentation of sugar, also by fungi (Aspergillus or Penicillium).