The study of 2,3-butanedione began with Pasteur s work in the 1870 s. The compound is found naturally in all beers during their fermentation process, as it is produced by yeast. Under normal circumstances the compound will be metabolized into chemicals with no flavor impact on beer. In 1939, 2,3-butandione was linked to the taste and smell of butter. Now, synthetic 2,3-butanedione is added to margarine as a butter flavor.
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Common molecules
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Obtained courtesy of the Cambridge Structural Database
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