Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors

Sep 30th, 2022

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Acetoin (FEMA# 2008, CAS# 513-86-0), also known as acetyl methyl carbinol, is found very widely in nature and is an interesting raw material in its own right. In recent years, it has received additional attention as a very effective alternative to diacetyl.

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For flavor profiles that are specifically designed to replicate toasted cheese the level of tetramethyl pyrazine needs to be increased to around 100 ppm.

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One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

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