a yellowish, pleasant-smelling liquid, C4H8O2, obtained from various carbohydrates, as glucose, by fermentation: used chiefly in the manufacture of flavors and essences.
Main Entry: acet·o·in Pronunciation: &-'set-&-w&n Function: noun : a colorless liquid hydroxy ketoneC4H8O2 formed from various carbohydrates by fermentation called also acetylmethylcarbinol