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Butter-Vanilla flavor, a combination of butter flavor and vanilla flavor

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.

[1] Pavia; et al. (February 2, 2010). Introduction to Organic Laboratory Techniques. p. 186. ISBN 978-1439049327.

[2] Merriam-Webster Medical Dictionary > bronchiolitis obliterans Retrieved on August, 2010

[pmid17288497-3] 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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 {{redirect|Butter flavor|natural butter flavor|butter}}
+[[File:Butter-Vanille-Aroma.JPG|thumb|180px|Butter-Vanilla flavor, a combination of butter flavor and vanilla flavor]]
-'''Artificial butter flavoring''' may contain [[diacetyl]], [[acetylpropionyl]], or [[acetoin]], three natural compounds in [[butter]] that contribute to its characteristic [[flavor]]. Because of this, manufacturers of [[margarine]]s or similar [[Vegetable fats and oils|oil]]-based products typically add diacetyl, acetylpropionyl and acetoin (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>
 Chronic industrial exposure to diacetyl fumes, such as in the [[microwave popcorn]] production industry, has been associated with [[Bronchiolitis obliterans#Diacetyl .28popcorn worker.27s lung.29|bronchiolitis obliterans]], a rare and life-threatening form of non-reversible obstructive [[lung]] disease in which the [[bronchiole]]s (small airway branches) are compressed and narrowed by [[fibrosis]] (scar tissue) and/or [[inflammation]].<ref>[http://www.merriam-webster.com/medical/bronchiolitis%20obliterans Merriam-Webster Medical Dictionary > bronchiolitis obliterans] Retrieved on August, 2010</ref><ref name="pmid17288497">{{cite journal |vauthors=Harber P, Saechao K, Boomus C |title=Diacetyl-induced lung disease |journal=Toxicol Rev |volume=25 |issue=4 |pages=261–272 |year=2006 |pmid=17288497 |doi=10.2165/00139709-200625040-00006|s2cid=42169510 }}</ref>