2,3-butanedione

300 µg

“Diacetyl, like butter, or butter popcorn”

Soft drinks flavour standard used to train professional tasters to recognize and scale the intensity of diacetyl character. Butanedione is produced by contaminant lactic acid bacteria during production of soft drinks. The compound can sometimes result from the activities of yeasts. Butanedione imparts a sweet, butter-like note to soft drinks and at higher levels will be perceived as an off-flavour.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
300 µg
Threshold
100 µg / l in soft drinks
Origins
Produced by contaminant lactic acid bacteria (Lactobacillus, Pediococcus, Leuconostoc). Some yeasts produce a precursor of this compound which can give rise to 2,3-butanedione formation during product storage.
Importance
Imparts a sweet, butter-like note. Can be indicative of microbiological spoilage by lactic acid bacteria or alcoholic yeasts.
CAS registry number
431-03-8
Other names
  • diacetyl
  • biacetyl
  • 2,3-butane dione
  • butane-2,3-dione
  • 2,3-diketobutane
  • dimethyl diketone
  • dimethyl glyoxal
  • 2,3-dioxobutane
Remarks
Associated with formation of lactic and acetic acids when produced by contaminant lactic acid bacteria, and acetaldehyde when formed by contaminant alcoholic yeasts.
Threshold distribution
Graph
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