Record Information
Version1.0
StatusDetected and Quantified
Creation Date2021-11-18 00:05:48 UTC
Update Date2024-09-28 05:05:58 UTC
Metabolite IDMMDBc0030375
Metabolite Identification
Common NameDiacetyl
DescriptionDiacetyl is a natural by-product of secondary or malolactic fermentation. It is also a product of butanoate metabolism. It is a vicinal diketone (two C=O groups, side-by-side) with the molecular formula C4H6O2. It has a buttery aroma. Beer sometimes undergoes a diacetyl rest, which entails waiting two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle. The makers of some wines, such as chardonnay, deliberately promote the production of diacetyl because of the feel and flavors it imparts.
Structure
Synonyms
ValueSource
2,3-ButadioneChEBI
2,3-ButandioneChEBI
2,3-ButanedioneChEBI
2,3-DiketobutaneChEBI
2,3-DioxobutaneChEBI
BiacetylChEBI
Dimethyl glyoxalChEBI
DimethylglyoxalChEBI
2,3 ButanedioneMeSH
DiketobutaneMeSH
DimethyldiketoneMeSH
AcetoacetaldehydeHMDB
ButadioneHMDB
Butan-2,3-dioneHMDB
Butane-2,3-dioneHMDB
ButanedioneHMDB
Dimethyl diketoneHMDB
DiacetylChEBI
Molecular FormulaC4H6O2
Average Mass86.0892
Monoisotopic Mass86.036779436
IUPAC Namebutane-2,3-dione
Traditional Namediacetyl
CAS Registry Number431-03-8
SMILES
CC(=O)C(C)=O
InChI Identifier
InChI=1S/C4H6O2/c1-3(5)4(2)6/h1-2H3
InChI KeyQSJXEFYPDANLFS-UHFFFAOYSA-N