diacetyl

简明释义

英[ˌdaɪəˈsiːtəl]美[daɪəˈsitɪl]

n. 二乙酰

英英释义

单词用法

同义词

反义词

例句

1.The contents of diacetyl and acetoin in wine increased significantly and the average was twice as much as that in controlled wine.

双乙酰，乙偶姻含量有大幅度增加，其含量比对照酒高一倍。

2.During beer fermentation, the fermentation rate of yeast, the consumption rate of total sugar, the producing and reducing rates of alcohol and diacetyl were decreased as the pressure was increased.

压力也导致酵母的发酵速度、耗糖率、乙醇生成量、双乙酰的生成和还原速率下降。

3.Higher content of diacetyl in beer has great effects on beer flavors due to its low threshold.

双乙酰在啤酒中含量高，阈值低，对啤酒风味影响很大。

4.Based on the analyses of the formation mechanism of diacetyl and 2, 3-pentanedione, corresponding technical measures can be taken to improve the flavor of beer.

通过对双乙酰和2,3 -戊二酮的形成机理的分析，采取相应的工艺措施，以提高啤酒的风味。

5.Objective: To screen a stable, high diacetyl-producing strain and analyse its fermentation kinetics.

目的：筛选出稳定的高产丁二酮突变菌株，并对其进行发酵动力学分析。

6.The organism Lactococcus lactis subsp, diacetilactis converts milk citrate to diacetyl, which gives a special buttery flavor to the finished product.

乳链球菌丁二酮亚种能将乳中的柠檬酸盐转化成丁二酮，该物质会使终产品具有一种特殊的奶油香味。

7.The diacetyl fluorescein was synthesized through the acylation reaction with industry fluorescein.

用工业级荧光素，经过酰化反应合成双乙酰荧光素。

8.Diacetyl is an important matter affecting the flavor of beer.

双乙酰是影响啤酒风味的重要物质。

9.The flavoring industry often uses diacetyl to create buttery tastes in popcorn.

调味品行业常常使用二乙酰来制造爆米花中的黄油味。

10.Exposure to high levels of diacetyl has been linked to respiratory issues in workers.

接触高浓度的二乙酰与工人的呼吸问题有关。

11.Some e-cigarette liquids contain diacetyl, which can pose health risks when inhaled.

一些电子烟液体含有二乙酰，吸入时可能会带来健康风险。

12.In the production of certain dairy products, diacetyl is naturally formed during fermentation.

在某些乳制品的生产中，发酵过程中自然形成二乙酰。

13.Regulations have been put in place to limit diacetyl exposure in food manufacturing environments.

已经制定法规以限制食品制造环境中二乙酰的暴露。

作文

Diacetyl is a naturally occurring compound that is widely recognized for its distinctive buttery flavor. This compound, which is a diketone, is commonly found in various foods and beverages, particularly in butter, popcorn, and some dairy products. The chemical formula of diacetyl (二乙酰) is C4H6O2, and it plays a significant role in the food industry as a flavoring agent. Its unique taste and aroma make it a popular choice for enhancing the sensory experience of many products. However, while diacetyl contributes to the delightful flavors we enjoy, it also raises health concerns that cannot be overlooked. In recent years, studies have shown that inhalation of diacetyl can lead to serious respiratory issues, particularly in workers who are exposed to high levels of this compound in environments such as popcorn manufacturing plants. The condition known as 'popcorn lung' or bronchiolitis obliterans is a severe lung disease that has been linked to prolonged exposure to diacetyl vapors. This alarming discovery has prompted regulatory bodies to take action, leading to stricter guidelines regarding the use of diacetyl in food products and occupational settings. Despite these health risks, the demand for diacetyl remains significant due to its effectiveness as a flavor enhancer. Food manufacturers often seek alternatives that can replicate the buttery flavor without the associated health hazards. Some have turned to synthetic flavoring agents or natural substitutes, but none have yet matched the distinctiveness of diacetyl. This ongoing search for safe alternatives highlights the challenge faced by the food industry in balancing flavor enhancement with consumer safety. Moreover, the debate surrounding diacetyl extends beyond just its use in food products. It raises important questions about the nature of food safety regulations and the responsibility of manufacturers to ensure the well-being of their consumers. As awareness of the potential dangers of diacetyl grows, both consumers and producers must navigate the complexities of flavoring agents and their impacts on health. In conclusion, diacetyl serves as a prime example of how a compound can be both beneficial and detrimental. Its ability to enhance flavor has made it a staple in the food industry, yet its associated health risks cannot be ignored. As research continues and regulations evolve, it is crucial for consumers to stay informed about the ingredients in their food and for manufacturers to prioritize safety alongside flavor. The future of diacetyl in our diets may depend on the industry's commitment to innovation and the development of safer alternatives that do not compromise on taste.

二乙酰是一种广泛认可的天然化合物，以其独特的黄油风味而闻名。这种化合物是一种二酮，通常存在于各种食品和饮料中，尤其是黄油、爆米花和一些乳制品中。二乙酰（diacetyl）的化学式为C4H6O2，它在食品工业中作为调味剂发挥着重要作用。其独特的味道和香气使其成为增强许多产品感官体验的热门选择。然而，虽然二乙酰有助于我们享受美味，但它也引发了不容忽视的健康问题。 近年来，研究表明，吸入二乙酰可能导致严重的呼吸问题，特别是在那些暴露于高浓度这种化合物的工作环境中的工人，如爆米花生产厂。与长期接触二乙酰蒸气相关的病症被称为“爆米花肺”或细支气管炎，这是一种严重的肺部疾病。这一令人震惊的发现促使监管机构采取行动，导致对食品产品和职业环境中使用二乙酰的更严格指导方针。 尽管存在这些健康风险，但由于其作为风味增强剂的有效性，对二乙酰的需求仍然很大。食品制造商常常寻找可以复制黄油风味而没有相关健康危害的替代品。有些转向合成调味剂或天然替代品，但至今没有一种能与二乙酰的独特性相匹敌。这种对安全替代品的持续探索突显了食品行业在平衡风味增强与消费者安全之间面临的挑战。 此外，围绕二乙酰的辩论不仅仅局限于其在食品产品中的使用。它提出了关于食品安全法规性质的重要问题，以及制造商确保消费者福祉的责任。随着对二乙酰潜在危险的认识不断提高，消费者和生产者都必须应对调味剂及其对健康影响的复杂性。 总之，二乙酰是一个很好的例子，说明一种化合物既可以是有益的，也可以是有害的。它增强风味的能力使其成为食品工业的主力军，但其相关的健康风险也不能被忽视。随着研究的继续和法规的演变，消费者保持对食品成分的知情权至关重要，而制造商则需优先考虑安全与风味并重。二乙酰在我们饮食中的未来可能取决于行业对创新的承诺以及开发不妥协于口味的更安全替代品。