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 …

A method to determine the most abundant α‐dicarbonyl compounds in wine was developed
by reaction with 2, 3‐diaminobenzene. Products such as quinoxaline derivatives were …

Diacetyl (DC) is responsible for a buttery aroma in many fermented foods and beverages.
The addition of sulphites is a well-known practice in wine making; the formation of DC …

On se réfère à la mesure conventionnelle de la couleur par l'emploi de la méthode de la
Commission Intemationale de l'Éclairage (CIE), on décrit la détermination des coordonnées …

This protocol describes a method for enumerating yeasts of the species Brettanomyces
bruxellensis in wine in bulk or bottled wines, using real-time qPCR (quantitative polymerase …

This document sets out guidelines for the implementation of internal quality control (IQC) in
analytical laboratories. IQC is one of a number of concerted measures that analytical …

Method validation is one of the measures universally recognised as a necessary part of a
comprehensive system of quality assurance in analytical chemistry. In the past ISO, IUPAC …

摘要2, 3 一丁二酮又名双乙酰, 是一种具有奶油香味的重要香料, 天然存在于奶油和发酵饮料中.
作为一种重要的合成风味物质, 2, 3 一丁二酮广泛应用于奶油味微波爆米花, 巧克力, 糖果 …