![]() ![]() ![]() Currently, most of the commercial acetoin is produced by chemical synthesis from 2,3-butanedione and 2,3-butanediol. It can also be used as a building block for various chemicals such as alkyl pyrazines, diacetyl, and acetyl butanediol. Acetoin (3-hydroxy-2-butanone or acetylmethylcarbinol) is widely used in the food industry as a flavor enhancer, giving a buttery taste. Likewise, the new sustainable development goals of the united nation, goal 3 and 12 stated the need for the good health and well-being of the consumer and to ensure the sustainable production and consumption patterns of food product. that is cost-effective and commercialized. The increasing trend in the consumption of healthy food and the growing demand of natural products by consumers coupled with the price margin between the synthetic and natural flavors have motivated the bioconversion of natural flavors like vanillin, acetoin (AC), etc. ![]()
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