diacetyl

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diacetyl

[dī′as·əd·əl]
(organic chemistry)
CH3COCOCH3 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 methyl ethyl ketone or by a special fermentation of glucose; used as an aroma carrier in food manufacturing. Also known as biacetyl.
A prefix indicating two acetyl groups.
References in periodicals archive ?
The fermentation compounds 2,3-butanedione and 1-propanol were in significantly higher concentrations in the bread that had been fermented with the four baker's yeasts that had the shortest fermentation times.
Bronchial Fibrosis in Rats Exposed to 2,3-Butanedione and 2,3-Pentanedione Vapors [oral presentation].
20]) and authentic compounds including acetaldehyde, trans-2-decenal, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal, heptanal, (E), 2-heptenal, 2-methylthiazole, benzaldehyde, octanal, benzeneacetaldehyde, nonanal, decanal, (E,E), 2,4-decadienal, ethanol, 1-propanol, 2-furanmethanol, 1-hexanol, 1-octen-3-ol, fufural, tetradecanal, 1-octanol, acetone, 2-propanone, 2,3-butanedione, 2-butanone, 2-heptanone, 3-octanone, dimethyldisulfide, pyrazine, methylpyrazine, 2,3-dimethylpyrazine etc.
Here the receptor is collagen protein and the ligands are 2,3-butanedione dioxime,1-bromo-2,5-pyrrolidinedione, 2-ethyl-1,2-diphenyl-1-butanol, 5-methyl-2-phenyl-2,4-dihydro-3H-pyrazol-3-one and 7-amino-4-methyl[1,8]naphthyridin-2-ol are docked and the docked complex is saved in PDB extension.

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