A chemical compound also known as acetoin, containing both acetyl and methyl groups attached to a carbon backbone.
From acetyl- + methyl- + carbinol (an older term for alcohol containing a carbon center). This compound name reflects 19th-century chemical nomenclature combining component names.
Acetylmethylcarbinol (acetoin) is a flavoring chemical that smells buttery, and food scientists actually use tiny amounts of it to make popcorn, candy, and beverages taste better—showing how synthetic chemicals can mimic natural flavors!
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