Diacetyl

Diacetyl

Primary flavour component in butter starter cultures produced by lactic acid bacteria. An antioxidant used to decrease oxidative rancidity of fat or oil. Provides buttery odour and flavor, which can become as strong as popcorn butter in high concentration, and may take on a rancid taint. Diacetyl is formed from metabolites of pyruvate.

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Part of Speech: noun
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Industry/Domain: Dairy products
Category: Butter
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diacetyl

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diacetyl

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diacetyl

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Carrier of aroma of butter, vinegar, coffee, and other foods.

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An enzyme that catalyzes the conversion of acetoin to diacetyl in the presence of NAD.

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