Diacetyl (butter aroma)

Description

Diacetyl is the main ingredient of the typical butter aroma. It occurs naturally in apples, beans, butter, artichokes, black currants, blueberries, blue cheese and wheat.

With some controlled processes of microorganisms, diacetyl accrues as by-product. A variety of funguses and bacteria found in lactic acid also form diacetyl. Diacetyl can develop in the course of production of beer and wine. In this case, it is undesirable due to its buttery "off" flavour.

Application

Diacetyl is declared as aroma or butter aroma and is used in different products such as:

• margarine
• baking goods; as well as
• components in composite aromas

Gene technology

Diacetyl may be produced technically in a variety of different ways.

• Diacetyl is generally won from citric acid or glucose with the aid of non genetically modified lactic-acid bacteria. Genetically modified applications are possible for the following:
  glucose: from GM maize; application of enzymes that are produced with the aid of GM micro-organisms.
  citric acid: production is possible with the aid of GM microorganisms possible; nutrients of GM plants.
• A technique has been developed in order to win diacetyl with help of GM microorganisms. No information is available about the commercial use of this procedure.

Labelling: diacetyl is not directly won from GM plant raw material. However, the microorganisms employed may have obtained nutrients (substrates) of GM plants. Even in this case, the additive remains unlabelled.

Diacetyl also remains not subject to labelling when produced with the aid of GM microrganisms. Additives that are produced in closed systems with the aid of GM microorganisms are not subject to a labelling requirement provided that the respective additive is purified and does not contain any microorganisms.