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diacetyl |
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diacetyl [dī′as·əd·əl] (organic chemistry) CH3COCOCH3A 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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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The California Occupational Safety and Health Administration is holding a meeting in Oakland on Thursday to consider imposing an exposure limit to diacetyl, the chemical in question. During studies of how two compounds -- methyl amine, a somewhat fishy-smelling gas at room temperature, and diacetyl, which smells like butter -- react to form new flavor chemicals, Thomas H. Low-temperature processing, in which researchers add diacetyl to foods as a starter distillate. |
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