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diacetyl

 - 5 dictionary results

di⋅a⋅ce⋅tyl

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

Origin:
1870–75; di- 1 + acetyl

bi⋅a⋅ce⋅tyl

[bahy-uh-seet-l, -set-l, bahy-as-i-tl]
–noun Chemistry.
a yellow, water-soluble liquid, C4H6O2, occurring in butter and in certain essential oils, as bay, and also synthesized: used chiefly to augment the flavor and odor of vinegar, coffee, and other foods.
Also, diacetyl.


Origin:
bi- 1 + acetyl
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Medical Dictionary

Main Entry: bi·ace·tyl
Pronunciation: "bI-&-'sEt-&l, (")bI-'as-&t-&l
Function: noun
: DIACETYL

Main Entry: 1di·ace·tyl
Pronunciation: "dI-&-'sEt-&l, dI-'as-&t-&l
Function: adjective
: containing two acetyl groups

Main Entry: 2diacetyl
Function: noun
: a greenish yellow liquid compound (CH3CO)2 that has an odor like that of quinone, that is chieflyresponsible for the odor of butter and contributes to the aroma of coffee and tobacco, and that is used as a flavoring agent in foods (as margarine) called also biacetyl
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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