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Report Discusses Diacetyl, Occurrance and Toxicity

Posted: April 21, 2014

The Journal of Agricultural and Food Chemistry has published an analysis on butter flavoring agent diacetyl, which was reported as one of the most intense volatile compounds, for example, in the aroma of pasteurized AA butter.

The report, entitled "Diacetyl: Occurrence, Analysis and Toxicity: A Review" by Takayuki Shibamoto, summarizes the formation mechanisms, analytical methods, occurrence and toxicity of diacetyl, which has attracted the attention of regulatory agencies surrounding its toxicity when inhaled. Click here to sign up to view the entire report.