PubChem CID · CC0
acetoin
Cooking relevance
3-hydroxybutan-2-one (acetoin, PubChem CID 179) is a minor volatile organic compound that can form during fermentation and heating of carbohydrates and proteins. Its presence is typically masked by dominant flavor compounds in most culinary contexts.
- aroma
- buttery · slightly sweet · fermented note
- culinary role
- trace volatile in fermented and heated foods
- mass spectra
- 1 verified
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
aldehydo-D-ribose 5-phosphate + acetoin = 1-deoxy-D-altro-heptulose 7-phosphate + acetaldehyde
acetoin + NAD(+) + CoA = acetaldehyde + acetyl-CoA + NADH + H(+)
acetoin + NADP(+) = diacetyl + NADPH + H(+)
2 acetaldehyde = acetoin
acetaldehyde + pyruvate + H(+) = acetoin + CO2
Foods containing this compound
Source
Compound data linked to PubChem CID 179, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 179
