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Acetoin

Known as: Acetylmethylcarbinol, 3H-2B butanone, Acetoin [Chemical/Ingredient] 
A product of fermentation. It is a component of the butanediol cycle in microorganisms. In mammals it is oxidized to carbon dioxide.
National Institutes of Health

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Highly Cited
2016
Highly Cited
2016
Background: There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s… Expand
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Highly Cited
2010
Highly Cited
2010
Majority of plant growth promoting rhizobacteria (PGPR) confer plant immunity against a wide range of foliar diseases by… Expand
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Highly Cited
2010
Highly Cited
2010
Due to state-of-art analytical techniques, non-invasive exhaled volatile organic compounds (VOCs) analysis has become a potential… Expand
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Highly Cited
2007
Highly Cited
2007
The nutritional requirements for acetoin production by Bacillus subtilis CICC 10025 were optimized statistically in shake flask… Expand
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Highly Cited
2004
Highly Cited
2004
Plant growth-promoting rhizobacteria, in association with plant roots, can trigger induced systemic resistance (ISR). Considering… Expand
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Highly Cited
2004
Highly Cited
2004
ABSTRACT A facultatively anaerobic, acid-resistant bacterium, designated strain FRCl, was isolated from a low-pH, nitrate- and U… Expand
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Highly Cited
2001
Highly Cited
2001
Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, orotic, piruvic, lactic, ossalic, and hippuric), some free… Expand
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Highly Cited
1996
Highly Cited
1996
The flavor of alcoholic beverages is produced by a very large number of compounds (50). Among these, acetoin is important because… Expand
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Highly Cited
1996
Highly Cited
1996
Low fat ground beef patties (10-11% fat), formulated with 10% water, 0.5% salt and 1-4% whey protein concentrate (WPC), were… Expand
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Highly Cited
1993
Highly Cited
1993
Acetoin is a major extracellular product of Bacillus subtilis grown on glucose and other fermentable carbon sources. The enzymes… Expand
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