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Diacetyl, also called butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a volatile, yellow/green liquid with an intensely buttery flavour. [1] It contributes to beer and wine and has a slick or slippery texture at low levels and a butterscotch flavour at higher levels. It is a natural by-product from the conversion of glucose to ethanol by yeast during fermentation in beer, and it is also found naturally in low concentrations in coffee, vinegar, dairy, honey, and fruits. [2] Diacetyl has been used as a marker of exposure to flavouring vapours in investigations evaluating lung disease in microwave popcorn manufacturing facilities. Acetoin, 2,3-pentanedione, 2,3 hexanedione and 2,3 heptanedione are all structurally related to diacetyl and have been suggested as possible substitutes for diacetyl. [1,2]
