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 ?
Flavoring chemicals in e-cigarettes: diacetyl, 2, 3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes.
Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells.
one of these new aspect is the antagonism between Bifidobacteria and pathogens and it is related to the various compounds such as organic acids, diacetyl, hydrogen peroxide and bacteriocins produced by these microorganisms (1, 4 and 18).
It has been reported that the food preservation ability of LAB is due to the production of hydrogen peroxide, diacetyl, organic acids, carbon dioxide, ethanol, antifungal compounds such as phenyllactic acid or fatty acids, bacteriocins and antibiotics such as Reutericyclin (Settanni and Corsetti, 2008).
Pilsner Urquell always had that touch of diacetyl," commented Dr.
Carcinogens and toxins such as diacetyl, acetaldehyde, and other harmful chemicals have been documented in the aerosol from some e-cigarettes (1-3).
Biochemical Assay: Blood urea and creatinine level were estimated by Direct Colorimetric method using Diacetyl Monoxime Reagent and Alkaline Picrate Method as described by McLauchlan DM.
Types of Casualty Catastrophe and Candidates for 'The Next Asbestos' Classic Clash Serial Aggregation Systemic Loss Mont Blanc tunnel accident Diacetyl IPO laddering Deepwater Horizon Parmalat default Source: The CRO Forum
Because LAB have ability to produce different antimicrobial and aroma compounds during the fermentation process such as, organic acids, hydrogen peroxide, diacetyl, bacteriocins and others [8], these bacteria or their metabolites are considered good natural preservatives instead of chemical preservatives [9].