Definitions for "Diacetyl"
An aromatic compound most often described as buttery, or butterscotch. There are very few styles of beer in which this is considered an acceptable flavour.
IS A CHEMICAL WHICH IS PRODUCED AND THEN REDUCED DURING NORMAL FERMENTATION. DIACETYL SMELL LIKE BUTTER OR BUTTERSCOTCH.
Primary flavor component in butter starter cultures produced by lactic acid bacteria. An antioxidant used to decrease oxidative rancidity of fat or oil. Provides buttery odor and flavor, which can become as strong as popcorn butter in high concentration, and may take on a rancid taint. Diacetyl is formed from metabolites of pyruvate.
Yellowish green liquid used as a carrier of aroma of buttter and as catalyst for the manufacture of fake nails.