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 ?
They discovered that particularly two odours, hexanol and 2,3- butanedione, are strong inhibitors of the CO2-sensitive neurons in the fruit fly.
Contraction uncoupling with butanedione monoxime versus low calcium or high potassium solutions on flow and contractile function of isolated hearts after prolonged hypothermic perfusion.
10:30 SELECTIVE TOXICITY TO HEPG2 AND RAT PRIMARY LIVER CELLS BY 2,3 BUTANEDIONE