A compound with a sweet, buttery aroma, acetoin is often used to impart creamy, milky notes to fragrances. It adds warmth and richness to the scent profile, mimicking the comforting aroma of freshly baked goods or creamy desserts.
Employed in gourmand and oriental fragrances to add depth, warmth, and a creamy, buttery character.
IUPAC Name: 3-hydroxybutan-2-oneCAS Number: 513-86-0
Molecular Formula: C4H8O2
Molecular Weight: 88.11 g/mol
Boiling Point: 148 °C at 760 mm Hg
Melting Point: 15 °C (59 °F)
Class: Ketone
Use/s: Scent
Synonyms
1: acetoin 2: 3-hydroxy-2-butanone 3: 3-hydroxybutan-2-one 4: acetylmethylcarbinol 5: Dimethylketol 6: Acetyl methyl carbinol 7: 2,3-Butanolone 8: 2-Hydroxy-3-butanone
Chemist Says
Acetyl methyl carbinol appears as a light-yellow colored liquid that can form a crystalline solid when it dimerizes. Slightly denser than water. Hence sinks in water. Used to make other chemicals.
Scent: Buttery
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.
1: Sweet, Buttery, Creamy
2: Buttery, Creamy, Sweet
3: Buttery, Creamy
4: Buttery odor
5: Buttery, with a slightly fruity and honey-like character
Flammable
Irritant