Acetyllpropanoic acid is the characteristic component of biended soy sauce, which will become blue when reactingwith vanillin in sulphuric acid solution.

• 乙酰丙酸是配制酱油的特有成分,在硫酸溶液中,乙酰丙酸可与香草醛反应而呈现蓝绿色。