EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

diacetyl
2,3-butanedione

Supplier Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:butane-2,3-dione
CAS Number: 431-03-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:207-069-8
FDA UNII:K324J5K4HM
Nikkaji Web:J2.586K
Beilstein Number:0605398
MDL:MFCD00008756
CoE Number:752
XlogP3:-1.30 (est)
Molecular Weight:86.09022000
Formula:C4 H6 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1278 Diacetyl View - review
JECFA Food Flavoring:408 diacetyl
FLAVIS Number:07.052 (Old)
DG SANTE Food Flavourings:07.052 diacetyl
FEMA Number:2370 diacetyl
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):431-03-8 ; DIACETYL
FDA Regulation:
FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1278 Diacetyl.
 
Physical Properties:
Appearance:yellow to yellow green clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.97900 to 0.98500 @ 25.00 °C.
Pounds per Gallon - (est).: 8.146 to 8.196
Refractive Index:1.39300 to 1.39700 @ 20.00 °C.
Melting Point: -2.40 °C. @ 760.00 mm Hg
Boiling Point: 87.00 to 88.00 °C. @ 760.00 mm Hg
PH Number:3.20
Vapor Pressure:56.800000 mmHg @ 25.00 °C.
Vapor Density:2.9 ( Air = 1 )
Flash Point: 45.00 °F. TCC ( 7.22 °C. )
logP (o/w): -1.340
Soluble in:
 alcohol
 fixed oils
 glycerin
 propylene glycol
 water, 200000 mg/L @ 15 °C (exp)
Insoluble in:
 paraffin oil
 
Organoleptic Properties:
Odor Type: buttery
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:44 hour(s) at 10.00 % in dipropylene glycol
buttery sweet creamy pungent caramellic
Odor Description:at 1.00 % in propylene glycol. strong butter sweet creamy pungent caramel
sweet creamy buttery pungent pungent caramellic
Odor Description:Sweet, creamy, buttery, pungent, with a pungent caramellic nuance
Mosciano, Gerard P&F 16, No. 6, 43, (1991)
Flavor Type: buttery
sweet buttery creamy milky
Taste Description: at 50.00 ppm. Sweet, buttery, creamy, milky
Mosciano, Gerard P&F 16, No. 6, 43, (1991)
Odor and/or flavor descriptions from others (if found).
Moellhausen
DIACETYL
Odor Description:creamy, fat, vanilla
Taste Description:strong, butter in dilution
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Ambles Nature et Chimie
DIACETYL NAT
Anhui Haibei
Diacetyl natural
Odor: Strong butter sweet creamy pungent caramel
Apple Flavor & Fragrance
Diacetyl Natural
Apple Flavor & Fragrance
Diacetyl
80%
Apple Flavor & Fragrance
Diacetyl
98%
Augustus Oils
Diacetyl Natural
Services
Augustus Oils
Diacetyl
Axxence Aromatic
DIACETYL Natural
Kosher
Sustainability
Beijing Lys Chemicals
2,3-Butanedione
Beijing Lys Chemicals
Diacetyl (natural)
BeYonde
Diacetyl
Charkit Chemical
DIACETYL DO150
De Monchy Aromatics
diacetyl natural
Odor: sweet, creamy, strong, butter, pungent, caramel
De Monchy Aromatics
Diacetyl
Diffusions Aromatiques
DIACETYL NATUREL
Diffusions Aromatiques
DIACETYL
ECSA Chemicals
Diacetyl
Company Profile
Elan Inc.
DIACETYL
Kosher
Ernesto Ventós
DIACETYL NATURAL
Ernesto Ventós
DIACETYL
Excellentia International
Diacetyl Natural
FCI SAS
DIACETYL NATURAL EU
Flavor: Cream, butter
FCI SAS
DIACETYL
Flavor: Cream, butter
Fleurchem
diacetyl natural
Fleurchem
diacetyl
Frey + Lau
Diacetyl
Odor: Buttery, creamy
Indukern F&F
DIACETYL NATURAL
Odor: BUTTER, POWERFUL, FATTY
Indukern F&F
DIACETYL
Odor: BUTTER, POWERFUL, FATTY
Inoue Perfumery
DIACETYL
Jinan Enlighten Chemical Technology(Wutong Aroma )
Diacetyl, Kosherk
Kingchem Laboratories
DIACETYL (2, 3 Butanedione)
Odor: Milk, cheese. Butter upon dilution
Kingchem Laboratories
DIACETYL, 98%+
Kingchem Laboratories
DIACETYL, NATURAL, 99%+
Kingchem Laboratories
DIACETYL, NATURAL
Kunshan Sainty
Diacetyl, Kosher
Kunshan Sainty
Diacetyl, Natural
Lluch Essence
DIACETYL NATURAL (NO EU)
Lluch Essence
DIACETYL NATURAL
Lluch Essence
DIACETYL SYNTH.
M&U International
Diacetyl, Kosher
M&U International
Nat. Diacetyl, Kosher
Moellhausen
DIACETYL Natural
Odor: creamy, fat, vanilla;
Flavor: strong, butter in dilution
Moellhausen
DIACETYL
Odor: creamy, fat, vanilla
Flavor: strong, butter in dilution
Nagar Haveli Perfumes & Aromatics
Diacetyl
Odor: Strong butter sweet creamy pungent caramel
Nagar Haveli Perfumes & Aromatics
Diacetyl
Natural
Odor: Strong butter sweet creamy pungent caramel
O'Laughlin Industries
DIACETYL FCC
PerfumersWorld
Diacetyl 1 one % in DPG
PerfumersWorld
Diacetyl
Odor: strong butter sweet creamy pungent caramel buttery fatty-oily vanilla cream
Use: Blends-well-with - Artificial Essential Oils
Phoenix Aromas & Essential Oils
Diacetyl Natural
Phoenix Aromas & Essential Oils
Diacetyl
Prodasynth
DIACETYL
(> 97%)
Odor: SWEET, PUNGENT, BUTTERY, POWERFUL
Reincke & Fichtner
Diacetyl natural
Reincke & Fichtner
Diacetyl
Robertet
Diacethyl naturel
Sigma-Aldrich: Aldrich
For experimental / research use only.
2,3-Butanedione 97%
SRS Aromatics
DIACETYL FCC
Sunaux International
Diacetyl
Sunaux International
nat.Diacetyl
SysKem Chemie
2,3-butane dione
TCI AMERICA
For experimental / research use only.
Diacetyl >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2.3-Butanedione
WholeChem
2,3-Butanedione
WholeChem
Diacetyl, Natural
Wujiang CIYUN Flavor & Fragrance
2,3-Butanedione ≥ 98.0%, Natural
Wujiang CIYUN Flavor & Fragrance
2,3-Butanedione ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 11 - Highly flammable.
R 20/22 - Harmful by inhalation and if swallowed.
R 38 - Irritating to skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 39 - Wear eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
gavage-rat LD50 [sex: M,F] M:3400, F:3000 mg/kg
(Colley et al., 1969)

gavage-rat LD50 1580 mg/kg
(Jenner et al., 1964)

gavage-guinea pig LD50 990 mg/kg
(Jenner et al., 1964)

oral-guinea pig LD50 990 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: COMA BEHAVIORAL: ATAXIA
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

intraperitoneal-rat LD50 400 mg/kg
BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD VASCULAR: REGIONAL OR GENERAL ARTERIOLAR OR VENOUS DILATION
Food and Cosmetics Toxicology. Vol. 7, Pg. 571, 1969.

oral-rat LD50 1580 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 765, 1979.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for diacetyl usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2200.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -44.00000
beverages(nonalcoholic): -2.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -35.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: -11.00000
fish products: --
frozen dairy: -5.90000
fruit ices: -5.90000
gelatins / puddings: -19.00000
granulated sugar: --
gravies: --
hard candy: -21.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10
View page or View pdf

Evaluation of a scientific publication associating diacetyl with enhancement of ▀-amyloid-induced neurotoxicity
View page or View pdf

Safety and efficacy of secondary aliphatic saturated or unsaturated alcohols, ketones, ketals and esters with a second secondary or tertiary oxygenated functional group belonging to chemical group 10 when used as flavourings for all animal species
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):431-03-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :650
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2346
WGK Germany:2
butane-2,3-dione
Chemidplus:0000431038
EPA/NOAA CAMEO:hazardous materials
RTECS:431-03-8
 
References:
 butane-2,3-dione
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:431-03-8
Pubchem (cid):650
Pubchem (sid):134974156
Flavornet:431-03-8
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
KEGG (GenomeNet):C00741
HMDB (The Human Metabolome Database):HMDB03407
FooDB:FDB011930
YMDB (Yeast Metabolome Database):YMDB00367
Export Tariff Code:2914.19.0000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•grades: technical; flavor grade; fcc
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
balsamic
cinnamyl benzoate
FL/FR
bready
coffee furanone
FL/FR
buttery
acetoin
FL/FR
acetoin dimer
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
butyl octanoate
FL/FR
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
levulinic acid
FL/FR
strawberry furanone acetate
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl valeric acid
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
delta-
undecalactone
FL/FR
coumarinic
epsilon-
decalactone
FL/FR
creamy
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
cyclotene propionate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
waxy lactone
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
butter esters
FL/FR
butyl undecylenate
FL/FR
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
benzyl lactate
FL/FR
jasmin pyranone
FL/FR
linalyl butyrate
FL/FR
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
ethyl lactate
FL/FR
farnesyl acetone
FL/FR
methyl (Z)-5-octenoate
FL/FR
octyl butyrate
FL/FR
prenyl isobutyrate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
vanilla carboxylate
FL/FR
green
iso
butyl benzyl carbinol
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
ivy dioxolane
FR
mushroom
3-
octen-2-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
soapy
ethyl undecanoate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
mint lactone
FL/FR
tropical
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
vegetable
methional
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl palmitate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
benzyl lactate
FL/FR
butyl octanoate
FL/FR
2-
butyl thiophene
FL
cinnamyl benzoate
FL/FR
cyclotene propionate
FL/FR
6-
decenoic acid
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ortho-
dimethyl hydroquinone
FL/FR
delta-2-
dodecenolactone
FL/FR
farnesyl acetone
FL/FR
3-(
methyl thio) hexanal
FL
4,5-
octane dione
FL
prenyl isobutyrate
FL/FR
sodium 4-methyl-2-oxovalerate
FL
acidic
acidic
iso
butyric acid
FL/FR
levulinic acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
alliaceous
3-
tetrahydrothiophenone
FL
amber
iso
butyl benzyl carbinol
FL/FR
balsamic
vanillylidene acetone
FL/FR
brown
2-oxo
butyric acid
FL/FR
buttery
butter cream frosting flavor
FL
butyl laevo-lactate
FL/FR
butyroin
FL
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
cabbage
methyl 2-thiofuroate
FL
caramellic
3-
methyl butyl 2-furyl butyrate
FL
strawberry furanone acetate
FL/FR
chocolate
chocolate butter cream flavor
FL
coconut
delta-
decalactone
FL/FR
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl ethyl carbinol
FL
acetyl isobutyryl
FL/FR
6-
amyl-alpha-pyrone
FL/FR
butter esters
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
5,5-
dibutyl dihydrofuran-2(3H)-one
FL
divanillin
FL
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
jasmin pyranone
FL/FR
mint lactone
FL/FR
delta-
nonalactone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
waxy lactone
FL/FR
dairy
acetoin dimer
FL/FR
butyl lactate
FL/FR
methyl (Z)-5-octenoate
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
diacetyl trimer
FL
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
octadien-1-ol
FL
2-
tridecanone
FL/FR
(E,E)-2,4-
undecadienal
FL
floral
linalyl butyrate
FL/FR
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
gamma-
decalactone
FL/FR
ethyl lactate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
vanilla carboxylate
FL/FR
green
heptanal 2,3-butane diol acetal
FL
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
lactonic
gamma-
octalactone
FL/FR
milky
gamma-
butyrolactone
FL/FR
dextro,laevo-3-(
methyl thio) butanone
FL
mushroom
3-
octen-2-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
nutty
coffee furanone
FL/FR
2-
ethyl pyrazine
FL/FR
sour
butyric acid
FL/FR
spicy
benzylidene acetone
FL
sweet
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
waxy
allyl nonanoate
FL/FR
butyl undecylenate
FL/FR
epsilon-
decalactone
FL/FR
ethyl palmitate
FL/FR
ethyl undecanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl 2-furoate
FL
octyl butyrate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FL/FRangelica
FRazalea
FLbanana
FRbayberry
FLbeer
FLbutter
FLbutterscotch
FLcaramel
FL/FRcaraway seed
FRchampaca
FLcheese cheddar cheese
FLcheese swiss cheese
FLchicory root
FRcitronella
FRclary sage oil replacer
FLcoffee
FLcranberry
FLcream
FLcustard
FRcypress oil replacer
FLdairy
FRgardenia
FRgeranium
FLjasmin
FRlavandin
FRlavender
FRlilac
FRmagnolia
FRnarcissus
FRnutmeg
FRorris
FRpatchouli oil replacer
FRsandalwood
FL/FRsavin
FLstrawberry
FLsugar brown sugar
FLtomato
FRtulip
FRvetiver
FLvinegar
FRylang ylang
FLyogurt
 
Occurrence (nature, food, other):note
 bilberry fruit
Search Trop Picture
 blackberry fruit
Search PMC Picture
 butter
Search PMC Picture
 cabbage leaf
Search Trop Picture
 cacao plant
Search Trop Picture
 caraway seed
Search Trop Picture
 celery leaf
Search Trop Picture
 celery seed
Search Trop Picture
 celery shoot
Search Trop Picture
 cheese @ 605.00 ± 354 µg%
Data GC Search PMC Picture
 cheese cheddar cheese
Search PMC Picture
 chicory root
Search Trop Picture
 citronella oil java
Search Trop Picture
 coffee
Search PMC Picture
 cranberry fruit
Search Trop Picture
 currant fruit
Search Picture
 geranium oil
Search Trop Picture
 grape
Search Trop Picture
 guava fruit
Search Trop Picture
 honey buckwheat honey
PbMd Search PMC Picture
 kohlrabi stem
Search Trop Picture
 lavandin oil
Search Trop Picture
 lavender oil
Search Trop Picture
 lavender oil spike spain @ 0.331%
Data GC Search Trop Picture
 lemongrass plant
Search Trop Picture
 milk
Search PMC Picture
 papaya fruit
Search Trop Picture
 pear fruit
Search Trop Picture
 pineapple fruit
Search Trop Picture
 raspberry red raspberry fruit
Search Trop Picture
 sesame seed oil
Search Trop Picture
 spearmint oil
Search Trop Picture
 strawberry wild strawberry fruit
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 tomato fruit
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 vinegar
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 yogurt
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Synonyms:
 biacetyl
2,3-butadione
 butan-2,3-dione
2,3-butandione
2,3-butane dione
 butane-2,3-dione
2,3-butanedione
 diacethyl naturel
nat.diacetyl
 diacetyl (2, 3 butanedione)
 diacetyl (natural)
 diacetyl 99/100% FCC
 diacetyl FCC
 diacetyl natural
2,3-diketobutane
 dimethyl diketone
 dimethyl glyoxal
2,3-dioxobutane
 
 
Notes:
Delute with two parts diacetyl to 1000 parts linalool carrier of aroma of butter, vinegar, coffee, and other foods. Constit. of butter; formed during fermentation. A common constit. of plant oils, prod. of breakdown of carbohydrates. Flavouring additive used in food industry. Also present in apple, orange, plum, okra, walnut, Bourbon vanilla, clary sage, soybean, coffee, honey, rose wine, port wine, cocoa and scallop Beer sometimes undergoes a diacetyl rest, in which its temperature is raised slightly for two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle. The makers of some wines, such as chardonnay, deliberately promote the production of diacetyl because of the feel and flavor it imparts. It is present in many California chardonnays known as "Butter Bombs," although there is a growing trend back toward the more traditional French styles.[citation needed]; Diacetyl (IUPAC systematic name: butanedione or 2,3-butanedione) is a natural byproduct of fermentation. It is a vicinal diketone (two C=O groups, side-by-side) with the molecular formula C4H6O2. Diacetyl occurs naturally in alcoholic beverages and is added to some foods to impart a buttery flavor.; Diacetyl is a natural by-product of secondary or malolactic fermentation. It is a vicinal diketone (two C=O groups, side-by-side) with the molecular formula C4H6O2.; Carrier of aroma of butter, vinegar, coffee, and other foods.; Beer sometimes undergoes a diacetyl rest, which entails waiting two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle. The makers of some wines, such as chardonnay, deliberately promote the production of diacetyl because of the feel and flavors it imparts.
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