Acetanisole
is an approved food additive. It is found naturally in castoreum,
the glandular secretion of the beaver. It
has a sweet smell and tastes like cherry and vanilla and is used in
nuts, spices and boiled sweets. It is also used in cigarettes
Acetic acid
(CH
3COOH), also known as ethanoic acid, is an organic acid that gives vinegar its sour taste and pungent smell. It is a weak acid, in that it is only a partially dissociated acid in an aqueous solution. Pure, water-free
acetic acid (
glacial acetic acid) is a colorless liquid that absorbs water from the environment (hygroscopy),
and freezes at 16.5oC (62 oF)
to a colorless crystalline solid. The
pure acid and its concentrated solutions are dangerously corrosive.
Acetic acid is one of the simplest carboxylic acids. It is an important chemical reagent and industrial chemical, used in the production of polyethylene terephthalate mainly
used in soft drink bottles; cellulose acetate, mainly for photographic film; and polyvinyl acetate for wood glue,
as well as synthetic fibers and fabrics. In households, diluted acetic
acid is often used in deescaling agents. In the food industry, acetic acid is used under the food additive code E260 as an acidity regulator and as a condiment.
The global demand of acetic acid is around 6.5 million tons per
year (Mt/a), of which approximately 1.5 Mt/a is met by recycling; the
remainder is manufactured from petrochemical feedstocks or from biological sources. Dilute acetic acid produced by
natural fermentation is called vinegar.
Acetoin
Acetoin is a neutral, four carbon molecule used as an external energy
store by a number of fermentive bacteria. Acetoin is produced by the
decarboxylation of alpha-acetolactate,
a common precursor in the biosynthesis of branched chain amino acids.
Owing to its neutral nature, production and excretion of acetoin during
exponential growth prevents over acidification of the cytoplasm and the
surrounding media that would result from accumulation of acidic
metabolic products such as acetate and citrate.
Once superior carbon sources are exhausted, and the culture enters
stationary phase, acetoin can be utilised in order to maintain the
culture density
.
The conversion of acetoin into aceetyl-CoA is catalysed by the acetoin dehydrogenase complex,
following a mechanism largely analogous to the pyruyate dehydrogenase complex;
however, as acetoin is not a 2-oxoacid it does not undergo
decarboxylation by the E1 enzyme, instead a molecule of acetaldehyde is released
.
In some bacteria acetoin can also be reduced to 2,3-butanediol by acetoin
reductase/2,3-butanediol dehydrogenase.
Acetophenone
Commercially significant
resins are produced from treatment of acetophenone
with
formaldehyde and base. The resulting polymers
are conventionally described with the formula [(C
6H
5C(O)CH]
x(CH
2)
x}
n,
resulting from
aldol condensation. These materials are components of
coatings
and
inks.
Modified acetophenone-formaldehyde resins are produced by the
hydrogenation of the aforementioned ketone-containing resins. The
resulting
polyol
can be further crosslinked with
diisocyanates.
[1]
These modified resins are again found in coatings, inks, as well as
adhesives.
6-Acetoxydihydrotheaspirane
is not reported found in nature. Its appearance is partly-liquid,
partly-crystalline. It is not soluble in water, but is soluble in fats.
It reportedly has been used in baked goods, instant coffee, condiments,
relishes and gravies and cigarettes. Its functions in foods is unknown. Its flavor and/or function in is unknown.
Apple
Juice Concentrate, Extract, and Skins
Apricot
Extract and Juice Concentrate