Acetoin

Manufactured by Maclin Biochemical Technology

Sourced in China

Acetoin is a colorless, crystalline organic compound with a chemical formula of CH3COCH3. It is a ketone commonly used as a flavoring agent and in the production of various chemicals.

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Lab products found in correlation

3 protocols using acetoin

Volatile Compounds Analysis Protocol

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Diethyl ether, sodium bicarbonate, hydrochloric acid, and sodium sulfate were obtained from Sinopharm Chemical Reagent Co. Ltd. (Shanghai, China). Serial n-alkanes (C7-C40) were purchased from O2si Smart Solutions (North Charleston, SC). The standards butanoic acid (99%), furaneol (98%), acetic acid (99%), acetoin (98%), methional (99%), 2-heptanone (98%), and homofuraneol (98%) were purchased from Macklin Biochemical Co. Ltd. (Shanghai, China) . Hexanoic acid (99%), ethyl caprylate (98%), ethyl caprate (99%), hexanal (98%), furfural (98%), 2-nonanone (99%), (E)-2-nonenal (99%), ethyl hexanoate (98%), phenethyl alcohol (99%), ethyl butanoate (99%), 2,3-butanedione (98%), nonanal (99%), octanoic acid (99%), limonene (95%), methanethiol (2,000 μg/mL in toluene), octanal (99%), 2-undecanone (99%), and dimethyl trisulfide (98%) were obtained from Sigma-Aldrich AccuStandard (Beijing, China).

Wang B., Wang J., Xu L.Y., Zhang J.H., Ai N.S, & Cao Y.P. (2020). Characterization of the key odorants in kurut with aroma recombination and omission studies. Journal of dairy science, 103(5).

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Volatile Compound Identification Standards

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Standards were purchased for volatile compound identification. 2-Pentylfuran and trans-3-octen-2-one were provided by Sigma Aldrich (St. Louis, MO, USA). Other compounds, including hexanal, benzaldehyde, octanal, nonanal, heptanal, 3-methylbutanal, propanol, pentanol, hexanol, ethanol, 1-octen-3-ol, 3-methyl-1-butanol, 2-methylpropanol, phenethyl alcohol, acetoin, 6-methyl-5-hepten-2-one, 2,3-butanedione, acetic acid, octanoic acid, pentanoic acid, hexanoic acid, γ-undecalactone, ethyl acetate, hexyl acetate, were provided by Macklin (Shanghai, China).

Liu T., Shi Y., Li Y., Yi H., Gong P., Lin K., Zhang Z, & Zhang L. (2022). The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription. Foods, 11(15), 2373.

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Extraction and Preservation of Coconut Water Samples

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Sodium chloride (99.5 %), 2-methyl-3-heptanone (99 %), 1-heptanol (99.99 %), ethyl acetate (99.99 %), ethyl caproate (99.99 %), ethyl octanoate (99.5 %), isovaleraldehyde (99.99 %), octanal (99.99 %), 1-nonanal (99.99 %), 2,3-butanedione (99.99 %), acetoin (99.99 %), ethanol (99.99 %), 1-propanol (99.5 %) and acetaldehyde (99.99 %) were obtained from Macklin Biochemical Co. Ltd. 2-Acetyl-1-pyrroline (10 %w/w in Toluene) and n-alkane (C7-C40) were purchased from Sigma–Aldrich Chemical Co. (St. Louis, U.S.A.). Wenye No. 4 was an aromatic coconut with a maturity period of approximately 8 months harvested from the coconut germplasm repository of the Ministry of Agriculture and Rural Affairs in Wenchang, China. THD were harvested from the Thailand Aromatic Green Dwarf from Samut Sakhon Province, Thailand, with a ripeness of 7–8 months. Twenty coconuts of each variety were picked randomly at the planting site in January 2022. The coconuts were transported to the laboratory immediately after harvesting. Fresh coconut water was extracted, filtered and encapsulated in 50 mL centrifuge tubes immediately under sterile conditions. Packed samples were prefrozen at −20 ℃ for 24 h and then stored at −80 ℃ to maintain the original properties.

Li Z., Wang T., Jiang H., Wang W.T., Lan T., Xu L., Yun Y.H, & Zhang W. (2024). Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis. Food Chemistry: X, 21, 101141.

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