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 ?
Occupational Safety and Health Administration issue an interim rule protecting workers from on-the-job exposure to diacetyl, an artificial flavoring used in popcorn, and set a permanent rule within two years.
The [alpha]-furan oximino acetaldehyde can be hydrolyzed by proton acid into diacetyl, in this reaction the diacetyl was oxidized by sodium nitrite into carboxylic acid.
More than 8,000 workers are employed in the flavorings production industry and may be exposed to the dangers of diacetyl and other similar chemicals.
During the development of a spectrophotometric determination of urea with diacetyl monoxime, Douglas and Bremner (1970a) showed that addition of 5 [micro]g/g of silver sulfate, mercuric chloride, or phenylmercuric acetate (Fig.
INCI name: caprylic/capric triglyceride (and) diacetyl boldine
Influence of diacetyl and certain related compounds on growth and enterotoxin A production by Staphylococcus aureus (S.
It has been demonstrated that exposure to certain volatile chemical attractants, diacetyl and benzaldehyde, alters the normal response to environmental temperature changes.
One of the significant provisions of the Plan and related Disclosure Statement is the conclusion that, in order to resolve certain asserted diacetyl liabilities, Chemtura's Canadian subsidiary, Chemtura Canada Co.
2,3- Pentanedione and diacetyl are designated as "generally recognized as safe" by the U.
The buttery aroma, earlier reported for Ekitiribita [6] may be attributed to diacetyl and 2,3 pentanedione, which were present in amounts close to their odour thresholds of 0.
An improvement in determination of urea using diacetyl monoxyme method with or without deproteinization.
A variety of antimicrobial compounds are produced by propionibacteria; these compounds include propionic acid, acetic acid and diacetyl in addition to the antimicrobial peptides [7].