CH32COCOCH3

CH3COCOCH3, also known as butane-2,3-dione or diacetyl, is a naturally occurring organic compound. It is a diketone with the chemical formula C4H6O2. Diacetyl is a volatile yellow liquid with a strong buttery odor. It is a common component of food flavorings, particularly in artificial butter flavorings. It is also produced during the fermentation of various foods and beverages, including butter, cheese, wine, and beer.

In nature, diacetyl is a byproduct of the metabolic processes of certain bacteria, such as Lactococcus lactis, which are used in dairy fermentation. The characteristic buttery flavor of butter and some cheeses is attributed to the presence of diacetyl. In winemaking, diacetyl can contribute to the mouthfeel and aroma, though excessive amounts can be considered a fault. In beer, it is often considered an off-flavor, particularly in lagers, and its presence is typically monitored during the brewing process.

Industrially, diacetyl can be synthesized through various chemical routes, including the oxidation of butanone. Its use as a flavoring agent is widespread, but concerns have been raised regarding potential health risks associated with prolonged inhalation exposure, particularly in occupational settings such as food processing plants. Regulatory bodies have established guidelines and exposure limits to mitigate these risks.