Diacetyl (/daɪjəˈsiːtəl/ dy-yuh-SEE-tuhl; IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2...

Diacetyl reductase is the name of two acetoin forming enzymes: Diacetyl reductase ((R)-acetoin forming) Diacetyl reductase ((S)-acetoin forming) This set...

Diacetyl peroxide is the organic peroxide with the formula (CH3CO2)2. It is a white solid or oily liquid with a sharp odor. As with a number of organic...

Heroin, also known as diacetylmorphine and diamorphine among other names, is a morphinan opioid substance synthesized from the dried latex of the Papaver...

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in...

Diacetyl monoxime is a chemical compound described by the formula CH3C(O)C(NOH)CH3. This colourless solid is the monooxime derivative of the diketone butane-2...

fumes workers at plants that use or manufacture flavorings such as diacetyl Diacetyl is a chemical used to produce the artificial butter flavoring in many...

varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by...

the dioxime derivative of the diketone butane-2,3-dione (also known as diacetyl). DmgH2 is used in the analysis of palladium or nickel. Its coordination...

used microbiological test for acetoin production. Acetoin, along with diacetyl, is one of the compounds that gives butter its characteristic flavor. Because...

fermentation introduces a distinctive bitter aroma, while the general absence of diacetyl groups and the presence of esters contribute to a sweeter and fruitier...

production of diacetyl for added buttery or creamy flavours. Producers must be careful that the final product contains approximately 2 ppm diacetyl and that...

to diacetyl fumes, as well as in one case that involved a popcorn consumer. The next day ConAgra Foods announced that it would soon remove diacetyl from...

flavoring used to give a food the taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute...

precursor to many heterocycles, e.g. imidazoles. The principal diketone is diacetyl, also known as 2,3-butanedione, CH3C(O)C(O)CH3. 1,2-Diketones are often...

decomposition of α-acetolactate produces a large amount of diacetyl, beer flavour defects caused by diacetyl can be avoided by boiling the container and cleaning...

sulfur dioxide, volatile acidity, Brettanomyces or "Brett aromas" and diacetyl or buttery aromas. The amount to which these aromas or attributes become...

for the toxic flavoring chemical diacetyl. However, in one flavoring manufacturing facility that substituted diacetyl for acetylpropionyl, abnormal lung...

cheese gets its characteristic odor from many compounds. These include diacetyl (buttery flavoring for popcorn), 3-methylbutanal, methional (degradation...

ketosamines to react further: Produce two water molecules and reductones Diacetyl, pyruvaldehyde, and other short-chain hydrolytic fission products can be...

Diacetyl reductase ((S)-acetoin forming) (EC 1.1.1.304, (S)-acetoin dehydrogenase) is an enzyme with systematic name (S)-acetoin:NAD+ oxidoreductase. This...

and corticosterone to aldosterone. Diacetyl desmolase is added to beer late in the brewing process to remove diacetyl flavor that may have accumulated during...

UDP-N-acetyl-alpha-D-galactosamine:N-acetylgalactosaminyl-alpha-(1->3)-N,N'-diacetyl-alpha-D-bacillosaminyl-diphospho-tritrans,heptacis-undecaprenol...

Diacetyl reductase ((R)-acetoin forming) (EC 1.1.1.303, (R)-acetoin dehydrogenase) is an enzyme with systematic name (R)-acetoin:NAD+ oxidoreductase. This...

Diacetylverrucarol is a natural trichothecene produced by the fungus Myrothecium verrucaria. Chemically, it is an acetate derivative of verrucarol. Trichothecenes...

flavoring agents. One of these formerly common artificial-butter flavorants, diacetyl, has been implicated in causing respiratory illnesses in microwave popcorn...

primary bacterium involved in completing the malolactic fermentation. Diacetyl in wine is produced by lactic acid bacteria, mainly Oe. oeni. In low levels...

causes caramelization. As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Fructose, galactose...

Acetolactate decarboxylase (ALDC) Increase fermentation efficiency by reducing diacetyl formation. Culinary uses Papain Tenderize meat for cooking. Dairy industry...

4-Butynediol Butyrolactones β-Butyrolactone γ-Butyrolactone Crotonic acid Diacetyl, or butanedione Diepoxybutane 1,4-Dioxene Isocrotonic acid Methacrylic...