Determine the necessary mass, volume, or concentration for preparing a solution.
analytical standard, monopolymer Analytical standard for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at 2-8°C,Protected from light,Argon charged Ships Wet ice,FedEx DG Service Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 58 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Canonical Smiles | CC(C(=O)C)O |
|---|---|
| IUPAC Name | 3-hydroxybutan-2-one |
| InChIKey | ROWKJAVDOGWPAT-UHFFFAOYSA-N |
| INCHI | 1S/C4H8O2/c1-3(5)4(2)6/h3,5H,1-2H3 |
| 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= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →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 |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Jun 15, 2026 | A109411 | |
| Certificate of Analysis | Jun 15, 2026 | A109411 | |
| Certificate of Analysis | Jan 20, 2026 | A109411 | |
| Certificate of Analysis | Dec 12, 2025 | A109411 | |
| Certificate of Analysis | Dec 12, 2025 | A109411 | |
| Certificate of Analysis | Apr 09, 2025 | A109411 | |
| Certificate of Analysis | Jun 25, 2024 | A109411 | |
| Certificate of Analysis | Jun 25, 2024 | A109411 | |
| Certificate of Analysis | Oct 20, 2022 | A109411 |
| 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 |
| 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, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 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, [PMID:37934576] [10.1021/acs.jafc.3c05921] |
| 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). [PMID:37850640] [10.1093/nar/gkad859] |
| 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, [PMID:37516048] [10.1016/j.foodchem.2023.136909] |
| 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, [PMID:37418966] [10.1016/j.jhazmat.2023.131994] |
| 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). [PMID:37268988] [10.1186/s13068-023-02344-w] |
| 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, [PMID:] [10.1016/j.foodcont.2023.109838] |
| 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, [PMID:37015178] [10.1016/j.compbiomed.2023.106833] |
| 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, [PMID:] [10.1155/2023/6114525] |
| 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, [PMID:36866058] [10.3389/fnut.2023.1072159] |
| 11. Jianheng Guo, Yue Xu, Sunyan Liang, Zhengkun Zhou, Chunmei Zhang, Kui Li, Xue Peng, Sheng Qin, Ke Xing. (2023) Antifungal activity of volatile compounds from Bacillus tequilensis XK29 against Botrytis cinerea causing gray mold on cherry tomatoes. POSTHARVEST BIOLOGY AND TECHNOLOGY, [PMID:] [10.1016/j.postharvbio.2022.112239] |
| 12. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 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). [PMID:] [10.3390/agronomy12092203] |
| 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). [PMID:] [10.3390/en15124242] |
| 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): [PMID:35665438] [10.1128/spectrum.00358-22] |
| 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, [PMID:] [10.1016/j.fbio.2022.101697] |
| 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, [PMID:35413762] [10.1016/j.foodchem.2022.132611] |
| 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, [PMID:35030462] [10.1016/j.foodchem.2022.132073] |
| 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, [PMID:34705454] [10.1021/acs.jafc.1c04585] |
| 20. Chengyi Xie, Liancheng Gu, Qidi Wu, Lei Li, Chenlu Wang, Jiancheng Yu, Keqi Tang. (2020) Effective Chiral Discrimination of Amino Acids through Oligosaccharide Incorporation by Trapped Ion Mobility Spectrometry. ANALYTICAL CHEMISTRY, [PMID:33226780] [10.1021/acs.analchem.0c03461] |
| 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, [PMID:] [10.1021/acscatal.0c02375] |
| 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, [PMID:] [10.1016/j.procbio.2020.08.018] |
| 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, [PMID:] [10.1016/j.seppur.2020.116584] |
| 24. Xiafen Hu, Xiaoxia Wang, Tingting Zhou, Xiangfeng Chu, Changsheng Xie, Dawen Zeng. (2019) Insight into highly selective dimethyl trisulfide detection based on WO3 nanorod bundles with exposed (002) facets. SENSORS AND ACTUATORS B-CHEMICAL, [PMID:] [10.1016/j.snb.2019.127538] |
| 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). [PMID:30830499] [10.1007/s11306-019-1492-7] |
| 26. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 27. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 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, [PMID:21722910] [10.1016/j.chroma.2011.05.099] |
| 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, [PMID:] [10.1017/wsc.2024.73] |
| 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, [PMID:39617118] [10.1016/j.abb.2024.110248] |
| 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, [PMID:38981383] [10.1016/j.foodchem.2024.140335] |
| 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). [PMID:39272497] [10.3390/foods13172731] |
| 33. Yajian Wu, Runhu Xin, Miao Liang, Wei Guan, Rui Wang, Zhiwei Miao, Yuping Liu. (2024) Characterization of the key odorants in Amomum tsao-ko cobs by sensory directed flavor analysis. MICROCHEMICAL JOURNAL, [PMID:] [10.1016/j.microc.2024.111034] |
| 34. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2024) Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. FOOD CHEMISTRY, [PMID:39186890] [10.1016/j.foodchem.2024.140954] |
| 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). [PMID:39020066] [10.1038/s41598-024-67379-x] |
| 36. Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu. (2025) Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS. FOOD CHEMISTRY, [PMID:40138836] [10.1016/j.foodchem.2025.143881] |
| 37. Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2024) Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking. FOOD RESEARCH INTERNATIONAL, [PMID:38823846] [10.1016/j.foodres.2024.114506] |
| 38. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang. (2024) Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, [PMID:39253161] [10.1016/j.heliyon.2024.e36382] |
| 39. Shen Yu, Xue-Yong Li, Wen-Jie Si, Ye-Wang Zhang. (2024) Enhanced Stabilization Effect of Cofactor Thiamine Pyrophosphate in the Covalent Immobilization of Formolase. Catalysts, 14 (12): (911). [PMID:] [10.3390/catal14120911] |
| 40. Xueli Yang, Renyuan Chen, Junhai Wu, Fangqiang Yu, Fengmei Liao, Xiaobo Li, Ye Wang, Cheng Zhao, Hanren Zhang, Xinying Wu. (2025) Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu. Food Chemistry-X, [PMID:40115495] [10.1016/j.fochx.2025.102331] |
| 41. Ziqian Gao, Ning Zhu, Minhui Yang, Xingshuai Cui, Changze Han, Xiaopeng Guo, Feifan Leng, Ziyi Cheng, Wen Luo, Yonggang Wang. (2025) Integrating transcriptome, metabolome and microbiome to explore the interaction mechanism between secondary metabolites and root-associated bacteria of Codonopsis pilosula. INDUSTRIAL CROPS AND PRODUCTS, [PMID:] [10.1016/j.indcrop.2025.120790] |
| 42. Yanting Xu, Jing Zhuang, Shuo Wang, Jianying Dai, Zhi-Long Xiu. (2024) Integration of 2,3-butanediol production and extraction of active components from Chinese herbs by Bacillus licheniformis and evaluation of fermentation products in vitro. PROCESS BIOCHEMISTRY, [PMID:] [10.1016/j.procbio.2024.11.022] |
| 43. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2025) Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models. Food Chemistry-X, [PMID:40083855] [10.1016/j.fochx.2025.102291] |
| 44. Siyue Liu, Jinge Xie, Wenqi Luan, Chen Liu, Xiwen Chen, Defu Chen. (2024) Papiliotrema flavescens, a plant growth-promoting fungus, alters root system architecture and induces systemic resistance through its volatile organic compounds in Arabidopsis. PLANT PHYSIOLOGY AND BIOCHEMISTRY, [PMID:38430787] [10.1016/j.plaphy.2024.108474] |
| 45. Bingxi Feng, Zizheng Wang, Youyou Feng, Ping Li, Yongheng Zhu, Yonghui Deng, Limin Wu, Qin Yue, Jing Wei. (2024) Single-Atom Au-Functionalized Mesoporous SnO2 Nanospheres for Ultrasensitive Detection of Listeria monocytogenes Biomarker at Low Temperatures. ACS Nano, [PMID:39149962] [10.1021/acsnano.4c03566] |
| 46. Xilin Huang, Xuli Gao, Junbao Huang, Yani Luo, Wei Tao, Mingyu Guo, Yongyuan Liu, Jing Wu, Yu Chen, Yan Liu. (2024) Study on the effects of bdhA knockout on coproduction of menaquinone-7 and nattokinase by Bacillus subtilis based on RNA-Seq analysis. PROCESS BIOCHEMISTRY, [PMID:] [10.1016/j.procbio.2024.05.017] |
| 47. SunHongzheng , HanLongsen , GuoYueshuai , AnHuiqing , WangBing , ZhangXiangzheng , LiJiashuo , JiangYingtong , WangYue , SunGuangyi , ZhuShuai , TangShoubin , GeJuan , ChenMinjian , GuoXuejiang , WangQiang. (2024) The global phosphorylation landscape of mouse oocytes during meiotic maturation. EMBO JOURNAL, [PMID:39256562] [10.1038/s44318-024-00222-1] |
| 48. Yishun Yao, Meigui Huang, Qiuhong Liao, Xiaomin Wang, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2024) Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics. FOOD CHEMISTRY, [PMID:39423535] [10.1016/j.foodchem.2024.141629] |
| 49. Xueyan Li, Zeyi Wu, Xiangyu Song, Denghua Li, Jiajia Liu, Jiatao Zhang. (2024) WO3 Nanoplates Decorated with Au and SnO2 Nanoparticles for Real-Time Detection of Foodborne Pathogens. Nanomaterials, 14 (8): (719). [PMID:38668213] [10.3390/nano14080719] |
| 50. Feng Wen, Yongjun Wu, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Cen Li, Li Ran, Yuzhang Zhu. (2025) Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact of fadA and bkdB genes on the aroma characteristics of Bacillus subtilis BJ3-2 fermented soybeans. RSC Advances, 15 (30): (24437). [PMID:40656573] [10.1039/d5ra02302e] |
| 51. Yixuan LUO, Huiting LAI, Shuhua LIN, Qi TANG, Juhua ZHANG, Wei LIU. (2025) Screening and characterization of acetoin-producing lactic acid bacteria and their effect on the flavor quality of soy sauce. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2025.118323] |
| 52. Li Ran, Yongjun Wu, Jing Jin, Lincheng Zhang, Cen Li, Shuoqiu Tong, Feng Wen, ZhongHui Mou. (2025) l-Threonine Catabolism Driven Flavor Formation: A Key Pathway for Soy Sauce-Like Aroma in Bacillus subtilis Fermentation. JOURNAL OF FOOD SCIENCE, 90 (8): (e70466). [PMID:40754703] [10.1111/1750-3841.70466] |
| 53. Shuxing Zhou, Chunlin Li, Li Li, Feng Xie, Karyne M. Rogers, Yuwei Yuan, Jun Huang. (2025) Differentiating volatile compounds in soy sauce that regulate the attractiveness of flesh flies (Parasarcophaga dux). FOOD CHEMISTRY, [PMID:41027210] [10.1016/j.foodchem.2025.146504] |
| 54. Junyi Wang, Yan Gao, Jing Wang, Ning Zhang, Jinyuan Sun, Hehe Li, Haitao Chen. (2025) Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level. FOOD CHEMISTRY, [PMID:41101109] [10.1016/j.foodchem.2025.146723] |
| 55. Xiaoqian Liu, Fang Yuan, Bei Zhou, Wen Huang, Zhinan Mei, Salam A. Ibrahim, Ying Liu, Xi Feng. (2025) Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.107905] |
| 56. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng. (2025) Reveal the flavor quality changes of soy sauce during shelf life through metabolomics. FOOD CHEMISTRY, [PMID:41443118] [10.1016/j.foodchem.2025.147650] |
| 57. Haiqian Yang, Wei Liu, Jiwei Niu, Biao Geng, Pengfei Qiu, Hongshun Li, Junping Bao, Xin Pu, Yong Li, Xiaojing Jia, Yingxiang Sun, Yejun Han. (2026) Integrated metagenomic–metabolomic insights into plant–microbe interactions mediated by Bacillus volatile compounds. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, [PMID:] [10.1128/aem.02523-25] |
| 58. Weijia Bao, Jiaheng Li, Yingming Zhang, Yingxing Li, Ziyuan Chen, Menghui Sun, Anqi Chen, Xiaosan Wang, Yanfang Sun. (2026) Lipase screening for preparation of flavor-enhanced anhydrous milk fat via lipase-catalyzed hydrolysis. INTERNATIONAL DAIRY JOURNAL, [PMID:] [10.1016/j.idairyj.2026.106638] |
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