Diacetyl: occurrence, analysis, and toxicity

Abstract

Diacetyl possesses a butter-like flavor and has been widely used as a flavoring agent. It forms from sugars and lipids via various bacteria and heat treatment in various foods and beverages, such as milk. The toxicity of diacetyl, especially when inhaled, has recently attracted the attention not only of consumers but also of regulatory agencies. Even though accurate quantitative analysis of diacetyl is extremely important in evaluating its possible adverse effects, precise quantitative analysis of diacetyl in foods and beverages, as well as in ambient air, is considerably difficult because it is highly reactive and soluble in water. Among the many analytical methods developed for measuring diacetyl, preparation of 2,3-dimethylquinoxaline followed by gas chromatography has been most commonly used in the analysis of various foods, beverages, and air samples. This mini-review summarizes the formation mechanisms, analytical methods, occurrence, and toxicity of diacetyl.

Keywords: diacetyl; inhalation toxicity; lipids; sugars; α-dicarbonyl compounds.