Acetoin is a naturally occurring ketol found in butter, yoghurt, wine and fermented foods.
It provides the characteristic buttery, creamy flavour and is biosynthesised by many microorganisms including lactic acid bacteria. Commercially produced by fermentation or synthesis, it is used as a GRAS flavouring agent in food to impart or enhance buttery notes in dairy, bakery, popcorn, confectionery and savoury products.