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

Chemistry; Organic chemistry

1. CH 3 COCOCH 3 A yellowish-green liquid with a boiling point of 88_C; has a strong odor that resembles quinone; occurs naturally in bay oil and butter and is produced from ...

diacetyl

Dairy products; Butter

Primary flavor component in butter starter cultures produced by lactic acid bacteria. An antioxidant used to decrease oxidative rancidity of fat or oil. Provides buttery odor and ...

diacetyl

Medical; Health care; Medicine

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

diacetyl reductase

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

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