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acetoin

Chemical Structure

General Material Information

Preferred name acetoin
Trivial Name Acetoin
Short Description 3-hydroxy-2-butanone
Formula C4 H8 O2
CAS Number 513-86-0
Deleted CAS Number 52217-02-4
FEMA Number 2008
Flavis Number 7.051
ECHA Number 208-174-1
FDA UNII BG4D34CO2H
Nikkaji Number J2.623I
Beilstein Number 0385636
MDL MFCD00004521
COE Number 749
xLogP3-AA -0.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 405 acetoin
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 513-86-0 ; ACETOIN
Synonyms
  • 1-hydroxyethyl methyl ketone
  • 2-acetoin
  • 2-butanol-3-one
  • 2-butanone, 3-hydroxy-
  • 2-hydroxy-3-butanone
  • 2-hydroxy-3-oxobutane
  • 2,3-butanolone
  • 3-hydroxy-2-butanone
  • 3-hydroxybutan-2-one
  • acethoin
  • acetoin (acetyl methyl carbinol)
  • acetoin (natural)
  • acetoin 85% in water
  • acetoin 98/100% FCC
  • acetoin liquid natural
  • acetoin liquid synthetic
  • acetoin natural
  • acetoin powder
  • acetoin powder 98/100% FCC
  • acetoin powder natural
  • acetoin powder synthetic
  • acetoin synth (3 hydroxy 2 butanone)
  • acetoin, natural
  • acetoin, natural (congealed liquid)
  • acetoin, natural (powder)
  • acetoin, synthetic (congealed liquid) FCC
  • acetoin, synthetic powder FCC
  • acetoin,dimer
  • acetoin,dimer natural
  • acetyl methyl carbinol
  • acetyl methyl carbinol natural
  • acetylmethylcarbinol
  • butan-2-one, 3-hydroxy-
  • dimethyl ketol
  • dimethylketol
  • gamma- hydroxy-beta-oxobutane
  • helio-bouquet
  • methyl acetyl carbinol
  • nat. acetyl methyl carbinol(acetoin)
  • acetoin (3-hydroxybutan-2-one)
  • γ-Hydroxy-β-oxobutane
  • Methanol, acetylmethyl-
  • 3-Hydroxybutanone
  • 3-Oxo-2-butanol
  • (±)-3-Hydroxybutan-2-one
  • (±)-Acetoin
  • DL-Acetoin
  • NSC 7609
  • 3-Hydroxyl-2-butanone
  • Acetoine
  • MeSH ID: D000093

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

3-hydroxybutan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:513-86-0
Pubchem (cid):179
Pubchem (sid):134978397
Flavornet:513-86-0
Pherobase:View
Publications by PubMed
Reduction of the Off-Flavor Volatile Generated by the Yogurt Starter Culture Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in Soymilk.
Engineering Bacillus subtilis for acetoin production from glucose and xylose mixtures.
An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.
New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Volatile flavor compounds in yogurt: a review.
Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Volatile flavor components of rice cakes.
Comparative Assessment of Factors Involved in Acetoin Synthesis by Bacillus subtilis 168.
An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.
New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors.
Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
Genetic organization and expression of citrate permease in lactic acid bacteria.
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Citrate metabolism by Enterococcus faecalis FAIR-E 229.
Volatile flavor components of rice cakes.
Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis.
Diacetyl formation by lactic bacteria.
Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: Evidence for Plasmid-Linked Citrate Utilization.
[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].
Optimisation of ultrasound-assisted reverse micelles dispersive liquid-liquid micro-extraction by Box-Behnken design for determination of acetoin in butter followed by high performance liquid chromatography.
2,3-Butanediol production from cellobiose by engineered Saccharomyces cerevisiae.
Drosophila adult and larval pheromones modulate larval food choice.
Enhancement of acetoin production in Candida glabrata by in silico-aided metabolic engineering.
Characterizing and authenticating Montilla-Moriles PDO vinegars using near infrared reflectance spectroscopy (NIRS) technology.
Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
Engineering of carboligase activity reaction in Candida glabrata for acetoin production.
Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
Optimization of fermentation medium for acetoin production by Bacillus subtilis SF4-3 using statistical methods.
2,3-butanediol production from starch by engineered Klebsiella pneumoniae G31-A.
NAD-dependent lactate dehydrogenase catalyses the first step in respiratory utilization of lactate by Lactococcus lactis.
A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method.
Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro.
Moderate expression of the transcriptional regulator ALsR enhances acetoin production by Bacillus subtilis.
Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.
Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto.
A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tank.
Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.
Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine.
How does Listeria monocytogenes combat acid conditions?
Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS.
Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.
Precursor supply strategy for tetramethylpyrazine production by bacillus subtilis on solid-state fermentation of wheat bran.
New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria.
Impact of perceptive interactions on red wine fruity aroma.
Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum.
Streptococcus danieliae sp. nov., a novel bacterium isolated from the caecum of a mouse.
Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
A 2,3-butanediol dehydrogenase from Paenibacillus polymyxa ZJ-9 for mainly producing R,R-2,3-butanediol: purification, characterization and cloning.
Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
Simultaneous production of isopropanol, butanol, ethanol and 2,3-butanediol by Clostridium acetobutylicum ATCC 824 engineered strains.
Removal of pathogenic factors from 2,3-butanediol-producing Klebsiella species by inactivating virulence-related wabG gene.
Metabolic engineering of Bacillus subtilis for enhanced production of acetoin.
Cloning, expression and characterization of meso-2,3-butanediol dehydrogenase from Klebsiella pneumoniae.
Aroma chemical composition of red wines from different price categories and its relationship to quality.
Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C.
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
Identification of chemical markers for the sensory shelf-life of saveloy.
Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.
The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production.
Mechanism of citrate metabolism by an oxaloacetate decarboxylase-deficient mutant of Lactococcus lactis IL1403.
Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects.
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.
Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
Integrated regulation of acetoin fermentation by quorum sensing and pH in Serratia plymuthica RVH1.
Transcriptome, proteome, and metabolite analyses of a lactate dehydrogenase-negative mutant of Enterococcus faecalis V583.
Identification and measurement of diacetyl substitutes in dry bakery mix production.
Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.
Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.
Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal pH control strategy.
Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
Construction and characterization of three lactate dehydrogenase-negative Enterococcus faecalis V583 mutants.
Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography.
A cross-sectional study of lung function and respiratory symptoms among chemical workers producing diacetyl for food flavourings.
Asthma arising in flavoring-exposed food production workers.
Emissions from cooking microwave popcorn.
Methylglyoxal and other carbohydrate metabolites induce lanthanum-sensitive Ca2+ transients and inhibit growth in E. coli.
Mutation of the oxaloacetate decarboxylase gene of Lactococcus lactis subsp. lactis impairs the growth during citrate metabolism.
Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism.
Citrate metabolism by Enterococcus faecium and Enterococcus durans isolated from goat's and ewe's milk: influence of glucose and lactose.
Bronchiolitis obliterans syndrome in chemical workers producing diacetyl for food flavorings.
Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems.
Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.
Characterisation of lactic acid bacteria isolated from fermented milk "laban".
[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
Method for the simultaneous assay of diacetyl and acetoin in the presence of alpha-acetolactate: application in determining the kinetic parameters for the decomposition of alpha-acetolactate.
The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
Characterization of respiratory exposures at a microwave popcorn plant with cases of bronchiolitis obliterans.
Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.
The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
Genetic organization and expression of citrate permease in lactic acid bacteria.
Purification of antilisterial bacteriocins.
Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
Method development for the determination of diacetyl and acetoin at a microwave popcorn plant.
Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.
Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
Diacetyl of lactic acid bacteria from milk and fermented foods in Thailand.
Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Growth and metabolism of selected strains of probiotic bacteria in milk.
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance.
IS981-mediated adaptive evolution recovers lactate production by ldhB transcription activation in a lactate dehydrogenase-deficient strain of Lactococcus lactis.
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins.
Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.).
Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.
Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
Metabolic engineering of lactic acid bacteria, the combined approach: kinetic modelling, metabolic control and experimental analysis.
Citrate metabolism by Enterococcus faecalis FAIR-E 229.
Solvent desorption dynamic headspace sampling of fermented dairy product volatiles.
Influence of aeration on the physiological activity of flor yeasts.
Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.
Metabolic behavior of Lactococcus lactis MG1363 in microaerobic continuous cultivation at a low dilution rate.
Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability.
Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
Improved performances and control of beer fermentation using encapsulated alpha-acetolactate decarboxylase and modeling.
Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.
Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Cloning, DNA sequence analysis, and deletion of a gene encoding diacetyl-acetoin reductase from Lactococcus lactis.
Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
Pyruvate flux distribution in NADH-oxidase-overproducing Lactococcus lactis strain as a function of culture conditions.
Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture.
Cofactor engineering: a novel approach to metabolic engineering in Lactococcus lactis by controlled expression of NADH oxidase.
Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (northwest Spain).
Diacetyl formation by lactic bacteria.
Behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various lactobacilli.
Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium.
Growth and Energy Generation by Lactococcus lactis subsp. lactis biovar diacetylactis during Citrate Metabolism.
Analysis of sensory and physicochemical data on commercial tomato purée with pattern recognition techniques.
Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
Acetoin production in Saccharomyces cerevisiae wine yeasts.
Conversion of Pyruvate to Acetoin Helps To Maintain pH Homeostasis in Lactobacillus plantarum.
Purification, characterization and some properties of diacetyl(acetoin) reductase from Enterobacter aerogenes.
Enzyme Activities Affecting End Product Distribution by Lactobacillus plantarum in Response to Changes in pH and O(2).
Microencapsulated enzyme systems for the acceleration of cheese ripening.
Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures.
Enterotoxigenicity of Staphylococcus intermedius of canine origin.
High-Efficiency Conversion of Pyruvate to Acetoin by Lactobacillus plantarum during pH-Controlled and Fed-Batch Fermentations.
Desmutagenic effect of alpha-dicarbonyl and alpha-hydroxycarbonyl compounds against mutagenic heterocyclic amines.
Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air.
[Enterotoxigenicity and biochemical features of strains of Staphylococcus aureus of different origins ].
Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres.
Glycerol utilization by Brochothrix thermosphacta.
Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures.
[Effect of thiamine on the activity of the pyruvate dehydrogenase complex in rat liver following stimulation of lipogenesis].
End Products of Glucose Fermentation by Brochothrix thermosphacta.
Microbial production of 2,3-butylene glycol from cheese whey.
Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta.
Identification of pathogenic staphylococci isolated from animals and foods derived from animals.
Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media.
Characters of Lactobacillus coryniformis, isolated from an Iraqi cheese.
Degradation of organic acids by dairy lactic acid bacteria.
[The quantitative composition of natural and technologically changed aromas of plants. II. Aroma compounds in oranges and their changes during juice processing (author's transl)].
Development and use of single "polytropic" diagnostic tubes for the approximate taxonomic grouping of bacteria isolated from foods, water and medicinal preparations.
Enzymatic determination of butane-2,3-diol in wines.
Deoxyribonucleic acid base composition and biochemical properties of certain coagulase-negative enterotoxigenic cocci.
Microfermentation series for identification of single colonies of Enterobacteriaceae.
Short-term toxicity of acetoin (acetylmethylcarbinol) in rats.
Diacetyl and acetoin production by Lactobacillus casei.
[Influence of the type of the raw product and the storage conditions on the diacetyl level (diacetyl and acetoin) in tomato juice].
Enumeration of Bacillus cereus in foods.
Bacterial production of diacetyl and acetoin in wine.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
KEGG (GenomeNet):C00466
HMDB (The Human Metabolome Database):HMDB03243
FooDB:FDB011799
Export Tariff Code:2914.40.9000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grades: technical, fcc (as acetoin).

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 88.106163024902
Specific gravity @ 25 °C
Pounds per Gallon 8.279 to 8.479
Refractive Index 1.417 to 1.422 @ 20 °C
Melting Point 90 to 91°C @ 760 mm Hg
Boiling Point 147 to 148°C @ 760 mm Hg
Vapor Pressure 2.69 mmHg @ 25 °C
Vapor Density 3
Flash Point TCC Value 45 °C TCC
logP (o/w) -0.36
Shelf life 12 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
alcohol Yes
propylene glycol Yes
water, 1000000 mg/L @ 20 °C (exp) Yes
fixed oils No

Organoleptic Properties

Odor Type: Buttery
sweet, buttery, creamy, dairy, milky, fatty
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 28 hour(s) at 100.00 %
Luebke, William tgsc, (2017) At 1.00 % in dipropylene glycol. sweet buttery creamy dairy milky fatty
Flavor Type: Creamy
creamy, dairy, sweet, oily, milky, buttery, yogurt
Luebke, William tgsc, (2017) Creamy dairy sweet oily milky buttery

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
GHS Label elements, including precautionary statements
Pictogramflame.jpgexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H228 - Flammable solid
H315 - Causes skin irritation
H319 - Causes serious eye irritation
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P264 - Wash skin thouroughly after handling.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
(Moreno, 1977d)

oral-rat LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for acetoin usage levels up to:
0.0300 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 2300.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -32.00000
beverages(nonalcoholic): -7.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.8000050.00000
fish products: --
frozen dairy: -3.30000
fruit ices: -3.30000
gelatins / puddings: 0.6000021.00000
granulated sugar: --
gravies: --
hard candy: -18.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -7.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Safety and efficacy of secondary aliphatic saturated or unsaturated alcohols, ketones, ketals and esters with a second secondary or tertiary oxygenated functional group belonging to chemical group 10 when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):513-86-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :179
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2621
WGK Germany:1
3-hydroxybutan-2-one
Chemidplus:0000513860
EPA/NOAA CAMEO:hazardous materials
RTECS:EL8790000 for cas# 513-86-0