| 释义 |
diacetyl
diacetyl (ˌdaɪəˈsiːtəl) na chemical compound with formula C4H6O2, occurring naturally as a by-product of fermentation, and commonly added to margarine and other foods because of its buttery tastediacetyl
diacetyl[dī′as·əd·əl] (organic chemistry) CH3COCOCH3 A yellowish-green liquid with a boiling point of 88°C; has a strong odor that resembles quinone; occurs naturally in bay oil and butter and is produced from methyl ethyl ketone or by a special fermentation of glucose; used as an aroma carrier in food manufacturing. Also known as biacetyl. A prefix indicating two acetyl groups. diacetyl
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. |