/euh set"oh in/ , n. Chem.
a yellowish, pleasant-smelling liquid, C 4 H 8 O 2 , obtained from various carbohydrates, as glucose, by fermentation: used chiefly in the manufacture of flavors and essences. Also called acetylmethylcarbinol, dimethylketol .
[ ACETO- + -IN 2 ]