Not Just an Aroma Compound: Expanding Perspectives on Diacetyl in Food Systems and Human Health [PDF]
MoleculesDiacetyl has been a known key volatile compound for almost one century, a metabolite naturally produced by different microorganisms during fermentation processes, with traditional applications in food products preparations.
Emília Maria França Lima +9 more
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Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria) [PDF]
BioTechnologiaBackground This study aimed to isolate, characterize, and identify lactic acid bacteria (LAB) and yeasts with technological qualities from spontaneously fermented cereal gruels traditionally known as ogi .
Praise Temilade Ozabor +4 more
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A polymorphic inframe deletion in the ODR-10 extracellular loop 2 abolishes diacetyl sensing [PDF]
microPublication BiologyTheC. elegans wild strain DL226 carries a 30 bp inframe deletion in theodr-10 gene coding for the diacetyl olfactory receptor. DL226 animals are defective for attraction to diacetyl but not to pyrrole, an unrelated odorant also sensed by AWA neurons ...
Aatira Mehraj +4 more
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A colorimetric/SERS dual-channel sensor based on multifunctional Co3O4@Ag NFs with photocatalytic signal amplification for ultrasensitive detection of diacetyl in food [PDF]
Food Chemistry: XDiacetyl is a flavoring agent commonly used to enhance food aroma. However, excessive levels can pose health risks, making rapid and sensitive detection crucial for food safety.
Xiaoyu Yang +7 more
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Diacetyl-induced bronchiolitis obliterans involves ubiquitin C upregulation and fibrosis-related gene activation in rats [PDF]
Frontiers in PharmacologyIntroductionBronchiolitis obliterans (BO) is an irreversible, chronic obstructive pulmonary disease with inflammation and fibrosis causing bronchiolar narrowing.
Hailian Wang +5 more
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Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl
Frontiers in Nutrition, 2022 Broccoli (Brassica oleracea L. var. Italic) is rich in nutrition. However, it is susceptible to yellowing after harvest, leading to nutritional and economic losses.
Xiaotong Li +4 more
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Metabolic engineering of Candida glabrata for diacetyl production. [PDF]
PLoS ONE, 2014 In this study, Candida glabrata, an efficient pyruvate-producing strain, was metabolically engineered for the production of the food ingredient diacetyl.
Xiang Gao, Nan Xu, Shubo Li, Liming Liu
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Suppression of microbial metabolic pathways inhibits the generation of the human body odor component diacetyl by Staphylococcus spp. [PDF]
PLoS ONE, 2014 Diacetyl (2,3-butanedione) is a key contributor to unpleasant odors emanating from the axillae, feet, and head regions. To investigate the mechanism of diacetyl generation on human skin, resident skin bacteria were tested for the ability to produce ...
Takeshi Hara +2 more
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Journal of Dairy Science, 2022 : Diacetyl and acetoin are key aroma components of fermented milk but are produced in low concentrations by starter cultures. In this study, we expressed NADH oxidase, acetolactate synthase, and inactivated acetolactate decarboxylase in ...
Huaixiang Tian +8 more
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Determina tion of diacetyl and 2,3-pentanedione in beer by gc/ms using solid-phase extraction columns [PDF]
Acta Periodica Technologica, 2002 A new GC/MS method for the determination of diacetyl and 2,3-pentanedione was investigated. Diacetyl and 2,3-pentanedione were derivatized with 1,2-diaminobenzene to form 2,3-dimetylquinoxaline and 2-ethyl-3-methylquinoxaline. respectively.
Pejin Jelena D. +4 more
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