[dahy-uh-seet-l, -set-l, dahy-as-i-tl]
noun Chemistry.

1870–75; di-1 + acetyl

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Diacetyl is a chemical used to add flavor and aroma to food and other products.
Diacetyl, a ketone with butter-flavor characteristics, was measured as a marker for exposure to flavoring vapors.
Diacetyl rarely taints wine to levels where it becomes undrinkable.
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