Not drawn yet: a drawing of what it smells like.
Ingredients · Sweet · heart note
Acetoin
Say ituh-SEE-toh-in
Soft creamy butter and yogurt, milder than diacetyl.
- What it is
- A molecule made in a lab.
- Where it comes from
- produced by bacteria in butter and yogurt
- When you smell it
- Heart: the first hours.
- What perfumers do with it
- Gives gentle creamy-buttery roundness to milk, caramel and gourmand accords.
- Worth knowing
- Left in air it slowly oxidises into diacetyl, the sharper butter molecule.
- Also called
- 3-Hydroxy-2-butanone; acetyl methyl carbinol
Not on the label of any of the 232 perfumes read so far.