| diacetyl t. |
(for urea): the solution to be tested is mixed with concentrated hydrochloric acid and diacetyl monoxime, a more stable precursor of diacetyl; condensation of diacetyl and urea forms the yellow chromogen diazine, particularly at an elevated temperature (usually 45 °C).
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| diacetyl |
A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor.
출처: www.zooass.com/bar/glossary/
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