acetoin
3-hydroxy-2-butanone, hydroxybutanone
CAS 513-86-0 - MW 88.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | [701] | 718 | [809] | 1287 |
| Ethyl ester RI | [315] | 314 | [340] | 659 |
| [interpolated] | ||||
Percepts: butter, cream
References:
OV101
DB5 Moio, Etievant, Langlois, Dekimpe & Addeo 1994; Journal of Dairy Research, 61, 385-394. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701
C20M Jorgensen, U., M. Hanson, et al. (2000). J. Agric. Food Chem. 48(6): 2376-2383. [CPWax 52CB].Ferreira, V., M. Aznar, et al. (2001). J. of Agric. and Food Chem. 49(10): 4818-4824. [DBWax].Aznar, M., R. Lopez, et al. (2001). J. of Agric. and Food Chem. 49(6): 2924-2929. [DBWax].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004