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 ?
By 2007, popcorn lung bodily injury lawsuits pertaining to industrial diacetyl exposures had already been pending throughout the United States for several years and there had been concerns about the true scope and universe of diacetyl bodily injury risks.
Buttery flavors are made from diacetyl, which became notorious for causing obliterative bronchiolitis, or popcorn lung, in people who worked in popcorn factories that used it as a flavoring.
The Western District reversed the ruling, however, finding a question of fact as to whether the cause of the man's lung condition was capable of ascertainment when the scientific community was only beginning to connect his disease and diacetyl.
Wine, bread, yoghurt, cream, etc., are known to exude a pleasant aroma--such as ethanol, acetaldehyde, acetoin, diacetyl, acetate - and/or specific rheological features after fermentation (1).
Urea Estimation was Done by Diacetyl Monoxime-Thiosemicarbazide Method [11]
The widely used flavours in e-cigarettes are - menthol (mint), acetylpyridine (burnt flavour), vanillin (vanilla), cinnamaldehyde (cinnamon), eugenol (clove), diacetyl (butter), dimethylpyrazine (strawberry), isoamyl acetate (banana) and eucalyptol (spicy cooling).
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.
The brewing process at Deschutes includes many phases and transitions, such as filling, fermentation, free rise, cooling, diacetyl rest and maturing in tanks, to name a few.
Chemical reaction Microwave popcorn brands suffered a heavy PR blow a decade ago when news reports surfaced of plant workers contracting lung ailments after working with diacetyl, the goopy yellow chemical that provides that oh-so-important buttery flavor.
It is a split-second combination of a specific olfactory receptor in your nose smelling the buttered popcorn chemical, called diacetyl, which causes the nervous system to activate a cell that travels a pre-determined pathway directly to your brain.