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 ?
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.
Yet, he and Turner note, earlier studies showed that as bananas ripen, concentrations of 1-hexanol increase by 777 percent and 2,3-butanedione by 14,900 percent.
We have reported that sensitivity to NZ is also enhanced in a dose-dependent manner by co-treatment with the compound 2,3-Butanedione monoxime (BDM) (22), a disruptor of the cortical cytoskeleton in mammalian and fungal cells (23).
During adsorbed MEK oxidation by ozonated air, only two sub-products were detected: 2,3-butanedione and acetic acid.

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