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Acetoin - analytical standard,monopolymer, high purity , CAS No.513-86-0

In stock
Item Number
A109411
Grouped product items
SKU Size
Availability
Price Qty
A109411-1g
1g
1
$104.90
A109411-5g
5g
1
$399.90
View related series
ketone C3-C7 (3)

Basic Description

Synonyms 3-hydroxy-2-butanone | acetylmethylcarbinol
Specifications & Purity analytical standard, monopolymer
Storage Temp Store at 2-8°C,Protected from light,Argon charged
Shipped In
Wet ice
This product requires cold chain shipping. Ground and other economy services are not available.
Grade analytical standard

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
Superclass Organic oxygen compounds
Class Organooxygen compounds
Subclass Carbonyl compounds
Intermediate Tree Nodes Not available
Direct Parent Acyloins
Alternative Parents Alpha-hydroxy ketones  Secondary alcohols  Organic oxides  Hydrocarbon derivatives  
Molecular Framework Aliphatic acyclic compounds
Substituents Acyloin - Alpha-hydroxy ketone - Secondary alcohol - Ketone - Organic oxide - Hydrocarbon derivative - Alcohol - Aliphatic acyclic compound
Description This compound belongs to the class of organic compounds known as acyloins. These are organic compounds containing an alpha hydroxy ketone. Acyloins are formally derived from reductive coupling of carboxylic acyl groups.
External Descriptors acetoin

Names and Identifiers

IUPAC Name 3-hydroxybutan-2-one
INCHI InChI=1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3
InChIKey ROWKJAVDOGWPAT-UHFFFAOYSA-N
Smiles CC(C(=O)C)O
Isomeric SMILES CC(C(=O)C)O
WGK Germany 1
RTECS EL8790000
UN Number 2621(liquid)1325(solid dimer)
Packing Group III
Molecular Weight 88.11
Beilstein 385636
Reaxy-Rn 385636
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=385636&ln=

Certificates(CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

7 results found

Lot Number Certificate Type Date Item
F2429054 Certificate of Analysis Apr 09, 2025 A109411
B2526456 Certificate of Analysis Feb 20, 2025 A109411
B2525181 Certificate of Analysis Feb 20, 2025 A109411
F2429048 Certificate of Analysis Jun 25, 2024 A109411
F2429050 Certificate of Analysis Jun 25, 2024 A109411
G2305398 Certificate of Analysis Apr 07, 2024 A109411
L2122042 Certificate of Analysis Oct 20, 2022 A109411

Chemical and Physical Properties

Solubility Miscible with water, propylene glycol and alcohol. Slightly miscible with ether, petroleum ether. Immiscible with fatty oils and vegetable oil.
Sensitivity Light sensitive;Air sensitive
Refractive Index 1.417
Flash Point(°F) 118.4 °F
Flash Point(°C) 47°C
Boil Point(°C) 148°C
Melt Point(°C) 15°C
Molecular Weight 88.110 g/mol
XLogP3 -0.300
Hydrogen Bond Donor Count 1
Hydrogen Bond Acceptor Count 2
Rotatable Bond Count 1
Exact Mass 88.0524 Da
Monoisotopic Mass 88.0524 Da
Topological Polar Surface Area 37.300 Ų
Heavy Atom Count 6
Formal Charge 0
Complexity 58.600
Isotope Atom Count 0
Defined Atom Stereocenter Count 0
Undefined Atom Stereocenter Count 1
Defined Bond Stereocenter Count 0
Undefined Bond Stereocenter Count 0
The total count of all stereochemical bonds 0
Covalently-Bonded Unit Count 1

Citations of This Product

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao.  (2023)  Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.  FOOD RESEARCH INTERNATIONAL,    (113756). 
2. Haitao Gao, Jiaxing Yu, Jinyi Chen, Hao Wang, Shaoqi Liang, Zhike Feng, Yucheng Gu, Liyao Dong.  (2023)  Target-Site and Metabolic Resistance Mechanisms to Penoxsulam in Late Watergrass (Echinochloa phyllopogon) in China.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,  71  (46): (17742–17751). 
3. He Hehe, Li Youran, Ma Xufan, Xu Sha, Zhang Liang, Ding Zhongyang, Shi Guiyang.  (2023)  Design of a sorbitol-activated nitrogen metabolism-dependent regulatory system for redirection of carbon metabolism flow in Bacillus licheniformis.  NUCLEIC ACIDS RESEARCH,  51  (21): (11952-11966). 
4. Jing Wang, Lina Qiao, Bing Liu, Junyi Wang, Ruifang Wang, Ning Zhang, Baoguo Sun, Haitao Chen, Yang Yu.  (2023)  Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.  FOOD CHEMISTRY,  429  (136909). 
5. Wang Yue, Yang Genji, Wu Bowen, Mi Yaozu, Zhou Yang, Ma Tian, Zang Hailian, Xi Chuanwu, Cheng Yi, Li Chunyan.  (2023)  Papermaking wastewater treatment coupled to 2,3-butanediol production by engineered psychrotrophic Raoultella terrigena.  JOURNAL OF HAZARDOUS MATERIALS,  458  (131994). 
6. Zhang Hanxiao, Li Yan, Zhuang Jing, Dai Jianying, Xiu Zhi-Long, Quan Chunshan.  (2023)  One-pot synthesis of fuel precursor from acetoin fermentation broth using ionic liquid-based salting-out extraction system.  Biotechnology for Biofuels and Bioproducts,  16  (1): (1-10). 
7. Ziming Xie, Dequan Zeng, Jingwen Wang, Mouming Zhao, Yunzi Feng.  (2023)  Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds.  FOOD CONTROL,  152  (109838). 
8. Jinyi Qian, Yuzhou Wang, Xiner Liu, Zijian Hu, Nan Xu, Yuetong Wang, Tianqiong Shi, Chao Ye.  (2023)  Improving acetoin production through construction of a genome-scale metabolic model.  COMPUTERS IN BIOLOGY AND MEDICINE,  158  (106833). 
9. Chunjing Cai, Zhe Li, Junhua Lu, Ying Wang, Chen Wang, Pengfei Li, Hui Wang, Wu Meng, Jie Chu.  (2023)  Effects of Acetoin on Growth Performance, Digestive Function, Antioxidant Status, and Immune Capacity of Largemouth Bass (Micropterus salmoides).  AQUACULTURE RESEARCH,  2023  (6114525). 
10. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin.  (2023)  Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep.  Frontiers in Nutrition,  10   
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13. Xiangyang Qin, Cheng Yang, Mengmeng Hu, Yunxia Duan, Na Zhang, Jinxin Wang, Hengzhi Wang, Weitang Liu.  (2022)  Molecular Basis of Resistance to Mesosulfuron-Methyl in a Black-Grass (Alopecurus myosuroides Huds.) Population from China.  Agronomy-Basel,  12  (9): (2203). 
14. Xue-Yong Li, Jia-Ying Huang, Qiang Zhou, Yuan-Yuan Xu, Ponnandy Prabhu, Ye-Wang Zhang.  (2022)  Immobilization of Alcohol Dehydrogenase, Acetaldehyde Lyase, and NADH Oxidase for Cascade Enzymatic Conversion of Ethanol to Acetoin.  Energies,  15  (12): (4242). 
15. Jiuyun Sun, Shuhua Li, Chunyang Fan, Kangjia Cui, Hongxiao Tan, Liping Qiao, Laifeng Lu.  (2022)  N-Acetylglucosamine Promotes Tomato Plant Growth by Shaping the Community Structure and Metabolism of the Rhizosphere Microbiome.  Microbiology Spectrum,  10  (3):  
16. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2022)  Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor.  Food Bioscience,  47  (101697). 
17. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang.  (2022)  Changes in lipids and aroma compounds in intramuscular fat from Hu sheep.  FOOD CHEMISTRY,  383  (132611). 
18. Xu-Hui Huang, Yong Luo, Xiao-Hui Zhu, Charfedinne Ayed, Bao-Shang Fu, Xiu-Ping Dong, Ian Fisk, Lei Qin.  (2022)  Dynamic release and perception of key odorants in grilled eel during chewing.  FOOD CHEMISTRY,  378  (132073). 
19. Mingjie Xu, Jianheng Guo, Tengjie Li, Chunmei Zhang, Xue Peng, Ke Xing, Sheng Qin.  (2021)  Antibiotic Effects of Volatiles Produced by Bacillus tequilensis XK29 against the Black Spot Disease Caused by Ceratocystis fimbriata in Postharvest Sweet Potato.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,  69  (44): (13045–13054). 
20. Chengyi Xie, Liancheng Gu, Qidi Wu, Lei Li, Chenlu Wang, Jiancheng Yu, Keqi Tang.  (2021)  Effective Chiral Discrimination of Amino Acids through Oligosaccharide Incorporation by Trapped Ion Mobility Spectrometry.  ANALYTICAL CHEMISTRY,  93  (2): (859–867). 
21. Haiyong Wang, Haosheng Xin, Chiliu Cai, Changhui Zhu, Zhongxun Xiu, Qiying Liu, Yujing Weng, Chenguang Wang, Xinghua Zhang, Shijun Liu, Zifang Peng, Longlong Ma.  (2020)  Selective C3-C4 Keto-Alcohol Production from Cellulose Hydrogenolysis over Ni-WOx/C Catalysts.  ACS Catalysis,  10  (18): (10646–10660). 
22. Jian-Ying Dai, Wen-Tian Guan, Zhi-Long Xiu.  (2020)  Bioconversion of inulin to 2,3-butanediol by a newly isolated Klebsiella pneumoniae producing inulinase.  PROCESS BIOCHEMISTRY,  98  (247). 
23. Yan Li, Jian-Ying Dai, Zhi-Long Xiu.  (2020)  Salting-out extraction of acetoin from fermentation broths using hydroxylammonium ionic liquids as extractants.  SEPARATION AND PURIFICATION TECHNOLOGY,  240  (116584). 
24. Xiafen Hu, Xiaoxia Wang, Tingting Zhou, Xiangfeng Chu, Changsheng Xie, Dawen Zeng.  (2020)  Insight into highly selective dimethyl trisulfide detection based on WO3 nanorod bundles with exposed (002) facets.  SENSORS AND ACTUATORS B-CHEMICAL,  305  (127538). 
25. Yuan Honglun, Xu Yong, Chen Yaozhong, Zhan Yangyang, Wei Xuetuan, Li Lu, Wang Dong, He Penghui, Li Shengqing, Chen Shouwen.  (2019)  Metabolomics analysis reveals global acetoin stress response of Bacillus licheniformis.  Metabolomics,  15  (3): (1-12). 
26. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.  (2015)  Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.  FOOD CHEMISTRY,  167  (220). 
27. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao.  (2014)  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.  FOOD CHEMISTRY,  145  (126). 
28. Rongping Zheng, Hongman Zhang, Jing Zhao, Mingliu Lei, He Huang.  (2011)  Direct and simultaneous determination of representative byproducts in a lignocellulosic hydrolysate of corn stover via gas chromatography–mass spectrometry with a Deans switch.  JOURNAL OF CHROMATOGRAPHY A,  1218  (5319). 
29. Yu Liu, Kerong Shi, Haitao Gao, Shaojing Yin, Liyao Dong, Zhike Feng.  (2024)  A Trp-574-Leu mutation in acetolactate synthase confers imazamox resistance in barnyardgrass (Echinochloa crus-galli) from China.  WEED SCIENCE,    (1-33). 
30. Yan-Fei Liang, Ze-Xin Niu, Zi-Wen Wu, Qing-Yang Zhang, Xin-Yi Zhao, Lei-Lei Chao, Heng Li, Wen-Yun Gao.  (2024)  Catalytic Insights of Acetolactate Synthases from Different Bacteria.  ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS,    (110248). 
31. Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2024)  Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.  FOOD CHEMISTRY,  459  (140335). 
32. Qibo Tan, Yongjun Wu, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Zhaofeng Chen, Li Ran, Lu Huang, Zeyan Zuo.  (2024)  Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2.  Foods,  13  (17): (2731). 
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35. Chu Yajing, Ge Dianlong, Zhou Jijuan, Liu Yue, Zheng Xiangxue, Liu Wenting, Ke Li, Lu Yan, Chu Yannan.  (2024)  Controlling glycolysis to generate characteristic volatile organic compounds of lung cancer cells.  Scientific Reports,  14  (1): (1-11). 
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