acetoinn.
/əˈsiːtəʊɪn/, /ˈasɪtəʊɪn/, U.S. /əˈsidoʊɪn/, /ˈæsᵻˌtoʊɪn/ Chemistry.
A pale yellow to colourless liquid which solidifies just below room temperature and which gives butter its characteristic aroma.Systematic name: 3-hydroxybutan-2-one; CH3C(O)CH(OH)CH3.
ΘΚΠ
the world > matter > chemistry > organic chemistry > ketones > [noun] > hydroxyketones
acetoinc1919
c1919 Decennial Index Chem. Abstr. I–X 2015 Acetoin, see 2-Butanone, 3-hydroxy-.
1935 Jrnl. Chem. Soc. 704 Acetoin..is one of the simplest unsaturated optically active compounds.
1976 Ann. Rev. Microbiol. 30 561 If..fumarate is provided as a hydrogen acceptor, acetoin (acetylmethylcarbinol) is excreted.
2000 R. S. Jackson Wine Sci. (ed. 2) vi. 255 Acetoin..has a sugary, butter-like character. Its sensory significance in table wines, in which it occurs at low concentrations, is doubtful.
This entry has been updated (OED Third Edition, September 2009; most recently modified version published online December 2021).
<
n.c1919