Artificial butter flavoring: Difference between revisions
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[[File:Butter-Vanille-Aroma.JPG|thumb|180px|Butter-Vanilla flavor, a combination of butter flavor and vanilla flavor]] |
[[File:Butter-Vanille-Aroma.JPG|thumb|180px|Butter-Vanilla flavor, a combination of butter flavor and vanilla flavor]] |
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'''Artificial butter flavoring''' is a [[flavoring]] used to give a food the [[taste]] and [[Sense of smell|smell]] of [[butter]]. It may contain [[diacetyl]], [[acetylpropionyl]], or [[acetoin]], three natural compounds in butter that contribute to its characteristic taste and smell. Manufacturers of [[margarine]]s or similar [[Vegetable fats and oils|oil]]-based products typically add it (along with [[beta carotene]] for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.<ref>{{cite book |author = Pavia | title = Introduction to Organic Laboratory Techniques |url=https://books.google.com/books?id=-AVfDSu-Z7oC&pg=PA186 |page=186 |display-authors=etal | isbn = 978-1439049327 | date = 2010-02-02 }}</ref> |
'''Artificial butter flavoring''' is a [[flavoring]] used to give a food the [[taste]] and [[Sense of smell|smell]] of [[butter]]. It may contain [[diacetyl]], [[acetylpropionyl]], or [[acetoin]], three natural compounds in butter that contribute to its characteristic taste and smell. Manufacturers of [[margarine]]s or similar [[Vegetable fats and oils|oil]]-based products typically add it (along with [[beta carotene]] for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.<ref>{{cite book |author = Pavia | title = Introduction to Organic Laboratory Techniques |url=https://books.google.com/books?id=-AVfDSu-Z7oC&pg=PA186 |page=186 |display-authors=etal | isbn = 978-1439049327 | date = 2010-02-02 }}</ref> |
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Revision as of 14:10, 18 April 2022
Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell. Manufacturers of margarines or similar oil-based products typically add it (along with beta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.[1]
Chronic industrial exposure to diacetyl fumes, such as in the microwave popcorn production industry, has been associated with bronchiolitis obliterans, a rare and life-threatening form of non-reversible obstructive lung disease in which the bronchioles (small airway branches) are compressed and narrowed by fibrosis (scar tissue) and/or inflammation.[2][3]
References
- ^ Pavia; et al. (February 2, 2010). Introduction to Organic Laboratory Techniques. p. 186. ISBN 978-1439049327.
- ^ Merriam-Webster Medical Dictionary > bronchiolitis obliterans Retrieved on August, 2010
- ^ Harber P, Saechao K, Boomus C (2006). "Diacetyl-induced lung disease". Toxicol Rev. 25 (4): 261–272. doi:10.2165/00139709-200625040-00006. PMID 17288497. S2CID 42169510.
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