Diacetyl and the Aroma of Butter

Some textbooks mistakenly attribute butter's aroma solely to diacetyl, a compound with a pair of ketone groups. Diacetyl does indeed have a buttery smell, but gas chromatography olfactometry reveals a more complete profile of the smell of butter. Complimenting diacetyl in sour cream butter are a pair of other key compounds, also formed by lactic acid-... Continue Reading →

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