diacetyl

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di·a·ce·tyl

, diacetal (dī-as'ĕ-til, dī-as'ĕ-tăl),
A yellow liquid, (CH3CO)2, having the pungent odor of quinone and carrying the aromas of coffee, vinegar, butter, and other foods; a byproduct of carbohydrate degradation.
References in periodicals archive ?
25 pyrrolidinedione Collagen & 2,3-butanedione 14 -157.
2,3-Butanedione monoxime increase sensitivity to Nikkomycin Z in the budding yeast S.
Akubuiro (1993) worked on MEK degradation mechanism on activated carbon and proposed a hydroperoxide to be a first intermediate product from ambient oxygen, prior to the appearance of 2,3-butanedione, before acetaldehyde and acetic acid.

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