acetoin
[ uh-set-oh-in ]
/ əˈsɛt oʊ ɪn /
noun Chemistry.
a yellowish, pleasant-smelling liquid, C4H8O2, obtained from various carbohydrates, as glucose, by fermentation: used chiefly in the manufacture of flavors and essences.
Also called
acetylmethylcarbinol,
dimethylketol.