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.
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.
Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category. In some ways, acetoin is actually preferable to diacetyl, especially in the area of heat stability.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
For the full article, please check out the Perfumer & Flavorist+ October 2022 issue.
