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	Diacetyl
		The main volatile organic chemical (VOC) found in the workplace atmospheres was diacetyl, which was used in a mixture of heated soybean oil, salt and flavorings to impart a butter flavoring to the popcorn.
		During NIOSH’s investigation of the facility, diacetyl was chosen as a marker compound for VOC exposure.
		The MMWR publication reported that the geometric mean air concentration of diacetyl was 18 ppm in the room where the mixing tank was located, 1.3 ppm in the packaging area, and 0.02 in other areas of the plant.
	www.osha.gov /dts/sltc/methods/partial/t-pv2118/t-pv2118.html (2297 words)

	NationMaster - Encyclopedia: Diacetyl
		The main volatile organic chemical (VOC) found in the workplace atmospheres was diacetyl, which was used in a mixture of heated soybean oil, salt and flavorings to impart a butter flavoring to the popcorn.
		The presence of diacetyl is usually indicated by a buttery or butterscotch tone.
		Diacetyl levels were always higher by at least a factor of 4 relative to yeast propagated with the Siebel procedure, and in one example the level was 10 times higher.
	www.nationmaster.com /encyclopedia/Diacetyl (704 words)

	Diacetyl ban in California? at Angry Toxicologist
		The synthetic diacetyl is cheaper and we also used boat loads of that, but chemically they are the same.
		Ashley, under the FDA diacetyl when used in food must be accompanied by a GRAS (Generally Recognized as Safe) statement only; it would be potentially illegal to use the pure chemical MSDS which says Harmful and then use it in food.
		I used to rationalize that because diacetyl occurs naturally (in milk for instance), that it was okay.
	angrytoxicologist.com /?p=28 (1955 words)

	BT - Diacetyl: Formation, Reduction, and Control
		Diacetyl and 2,3-pentanedione are important contributors to beer flavor and aroma.
		The presence of diacetyl is usually indicated by a buttery or butterscotch tone.
		Diacetyl levels were always higher by at least a factor of 4 relative to yeast propagated with the Siebel procedure, and in one example the level was 10 times higher.
	www.brewingtechniques.com /library/backissues/issue1.2/fix.html (2861 words)

	MBAA TQ - A practical brewer's view of diacetyl. (Site not responding. Last check: )
		Diacetyl is formed during the early stages of fermentation and more active yeast action will minimize formation and encourage the later reduction by yeast alcohol dehydrogenase so it is advisable to maintain full yeast rate and to increase pitching temperature which can be safely done when the bacterial content is low.
		Slow separation of yeast in deep vessels gives time for the reduction of diacetyl and this may be encouraged by arresting fermentation about a degree S.G. above final attenuation and holding the temperature before cooling.
		The addition of valine or of foreign reductases to suppress diacetyl is not commercially practicable but if necessary yeast activity may be stimulated by the addition of nutrilites in a "yeast food".
	www.mbaa.com /TechQuarterly/Abstracts/1970/tq70ab20.htm (231 words)

	BYO - Diacetyl & Barley 101: Mr. Wizard
		Diacetyl is naturally found in all beers during fermentation and some beers can contain perceptible levels of diacetyl after aging.
		Diacetyl, also known as 2,3 butanedione, is produced outside of the yeast cell when the compound alpha-acetolactate is oxidized by metal ions or dissolved oxygen.
		Diacetyl is one of those compounds some people really like in small doses because it adds to the complexity of some beer (and wine) styles.
	www.byo.com /mrwizard/846.html (2168 words)

	Diacetyl, Downstream Products, Our Products, Illovo Sugar
		As the flash point of diacetyl is only 12ºC, it must be handled with the same precautions as petrol (gasoline).
		It is recommended that when handling diacetyl, eye protection should be worn, the environment should be well ventilated and respirators should be used.
		If diacetyl splashes in eyes they should be washed with copious amounts of water and refer to a physician as soon as possible.
	www.illovo.co.za /marketing/diacetyl.htm (196 words)

	The Non-Toxic Times Newsletter - Seventh Generation
		Diacetyl was widely accepted as safe and effective until dozens of workers at a microwave popcorn manufacturing plant in Jasper, Missouri, inexplicably developed a rare disease called bronchiolitis obliterans, which, as its Latin name suggests, is a condition that completely destroys the lungs.
		Indeed, investigations showed that diacetyl creates toxic fumes when heated and that the highest incidences of bronchiolitis obliterans found in the popcorn factories occurred among workers in quality control areas, where the finished product was constantly being test-microwaved and sampled.
		Although the butter-flavored varieties are the only types that pose a threat of diacetyl exposure, other research has found that the perfluorochemicals used in popcorn pouch linings to prevent oil leakage can leach into popcorn as it cooks and get ingested.
	www.seventhgeneration.com /making_difference/newsletter_article.php?article=501&issue=77 (1013 words)

	Beer Me! — Down With Diacetyl!
		Diacetyl, formally a “vicinal diketone” known as 2,3-butanedione, is a natural by-product of fermentation.
		As I said, diacetyl is also a natural by-product of the fermentation of wort by brewing yeast.
		The end result is that the diacetyl is no longer in your beer, and the by-products of the cleanup effort have flavor thresholds so high they're not worth worrying about.
	beerme.com /diacetyl.php (631 words)

	diacetyl_article
		It is easy for the novice beer evaluator to confuse the buttery flavor of diacetyl with the caramel flavor of certain malts and the toffee-like character of beers that have gone stale.
		One reason so many brewers scorn diacetyl is that it is impossible to control the amount that will end up in the consumer’s glass of beer; it tends to increase with age.
		This compound is converted to diacetyl as the beer ages.
	www.evansale.com /diacetyl_article.html (1281 words)

	BYO - Diacetyl & Barley 101: Mr. Wizard
		Diacetyl is naturally found in all beers during fermentation and some beers can contain perceptible levels of diacetyl after aging.
		Diacetyl, also known as 2,3 butanedione, is produced outside of the yeast cell when the compound alpha-acetolactate is oxidized by metal ions or dissolved oxygen.
		Diacetyl is one of those compounds some people really like in small doses because it adds to the complexity of some beer (and wine) styles.
	byo.com /mrwizard/846.html (2186 words)

	Some 411 on Diacetyl - Beer Talk - Beer Advocate
		A little diacetyl may be acceptable in some styles but a lot just turns the beer into a buttery mess.
		Diacetyl is consumed by the yeast at the end of fermentation after the sugars are gone and converted into acetoin (flavorless) and butanediol (musty woody flavor, but very mild).
		Diacetyl can be quite pleasant in a brew, but it can quickly become an objectional flavour if the levels get too high.
	beeradvocate.com /forum/read/837783 (991 words)

	News \| Gainesville.com \| The Gainesville Sun \| Gainesville, Fla. (Site not responding. Last check: )
		Diacetyl (IUPAC systematic name: butanedione or 2,3-butanedione) is a natural by-product of secondary or malolactic fermentation.
		Beer sometimes undergoes a diacetyl rest, which entails elevating temperature slightly for two or three days after fermentation is complete, to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle.
		Links to studies on the health effects of diacetyl, and to a variety of related documents including the recent OSHA petition and the scientists' letter of support may be found here.
	www.gainesville.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=diacetyl (455 words)

	Diacetyl Rest: The Brewers' Handbook
		This procedure is known as a diacetyl rest.
		The diacetyl rest reinvigorates the yeast culture so that it metabolizes those byproducts – such as diacetyl and 2,3-pentanedione – that are excreted early in the fermentation, thereby removing them from solution.
		Employing a diacetyl rest is particularly important when producing beers with high adjunct fraction due to the high levels of diacetyl produced (9).
	www.beer-brewing.com /apex/beer_fermentations/diacetyl_rest.htm (197 words)

	JS Online: Struggling for air
		Doctors and scientists say the suspected culprit is a flavoring chemical called diacetyl, which is found naturally in low concentrations in many foods such as butter, but is artificially produced in plants across the country.
		In 2001, diacetyl was linked to a severe lung disease called bronchiolitis obliterans in workers at a microwave popcorn plant in Missouri.
		Diacetyl attacks, inflames and virtually obliterates the bronchioles, the lung's tiniest airways.
	www.jsonline.com /story/index.aspx?id=521615 (2076 words)

	Beer Me! — Down With Diacetyl!
		Diacetyl, formally a “vicinal diketone” known as 2,3-butanedione, is a natural by-product of fermentation.
		As I said, diacetyl is also a natural by-product of the fermentation of wort by brewing yeast.
		The end result is that the diacetyl is no longer in your beer, and the by-products of the cleanup effort have flavor thresholds so high they're not worth worrying about.
	www.beerme.com /diacetyl.shtml (631 words)

	Chemical Sampling Information: Diacetyl
		A cause-effect relationship between diacetyl and bronchiolitis obliterans is difficult to assess because of mean diacetyl exposure levels ranging over four orders of magnitude for workplaces with affected individuals.
		Diacetyl is known to react with the amino acid arginine in proteins (Riordan, 1979) and inhibits enzymes that are important for protecting cells from oxidative damage, such as superoxide dismutase (Borders et al., 1985) and glutathione reductase (Boggaram and Mannervik, 1982) and glyoxalase I (Lupidi et al., 2001).
		Diacetyl is metabolized to acetoin by diacetyl reductase, an ubiquitous enzyme that is uncompetitively inhibited by butyric acid (Nakagawa et al., 2002).
	www.osha.gov /dts/chemicalsampling/data/CH_231710.html (576 words)

	How to Brew - By John Palmer - Yeast Starters and Diacetyl Rests
		Some brewers pitch their yeast when the wort is warmer and slowly lower the temperature of the whole fermenter gradually over the course of several days until they have reached the optimum temperature for their yeast strain.
		Some amount of diacetyl is considered good in other styles such as dark ales and stouts, but is considered a flaw in lagers.
		To remove any diacetyl that may be present after primary fermentation, a diacetyl rest may be used.
	www.howtobrew.com /section1/chapter10-4.html (465 words)

	ProBrewer Interactive - PH/diacetyl (Site not responding. Last check: )
		Some yeast strains are noted for producing higher diacetyl levels under normal conditions (mostly English ale strains such as Ringwood) but these beers usually have what most would consider normal pH's.
		Diacetyl is a bi-product of the iso-leucene/ valine biosynthetic pathway, and happens in every fermentation.
		Let your yeast attenuate, and don't knock down fermentation temp until the diacetyl is gone.
	www.probrewer.com /vbulletin/printthread.php?t=2439 (149 words)

	Diacetyl: No Emergency Standard, But Discussions Continue - Cal-OSHA Reporter
		Labor groups urging the Cal/OSH Standards Board to enact an emergency regulation to prevent worker exposures to the so-called "popcorn lung" disease were disappointed that the board declined to take that step at its Jan. 18 meeting in Costa Mesa.
		The California Labor Federation and United Food and Commercial Workers' had petitioned the board to issue an emergency temporary standard on exposure to diacetyl, the flavorings chemical identified as a prime culprit in a spate of serious lung illnesses among workers in California's flavorings industry.
		He suggested diacetyl is a health threat on the order of beryllium.
	www.cal-osha.com /articles/COR06-20070120-000.htm.aspx (483 words)

	UFCW \| Popcorn Chronological History
		Diacetyl is an artificial flavoring used to impart the taste of butter in popcorn, pastries, frozen foods, and candy.
		There is strong evidence that bronchiolitis obliterans is caused by exposure to diacetyl.
		Diacetyl and other flavoring chemicals have been linked to nearly 200 cases of lung disease among factory workers who make or use the chemicals. It has killed at least three (Baltimore Sun, 2006).
	www.ufcw.org /press_room/backgrounder.cfm (482 words)

	OSHA Launches Diacetyl Program
		The issue of diacetyl came to light when two unions – the United Food and Commercial Workers Union (UFCW) and the International Brotherhood of Teamsters – petitioned OSHA to pass an emergency temporary standard to protect workers from exposure to diacetyl.
		The state agency reportedly is working with labor unions and industry representatives on a regulation that would require employers to install chemical vapor controls in flavoring plants and, perhaps, food processing plants and bakeries that use the artificial flavorings.
		California lawmakers are proposing a bill that would ban diacetyl in the workplace by 2010.
	www.occupationalhazards.com /News/Article/54818/OSHA_Launches_Diacetyl_Program.aspx (442 words)

	SKAPP :: Case Studies in Science Policy :: Diacetyl Press Release July 06
		The letter was sent in strong support for a petition submitted to OSHA by the United Food and Commercial Workers Union (UFCW) and the International Brotherhood of Teamsters.
		More than two years have passed since the Environmental Protection Agency (EPA) completed a study on the chemicals released when consumers pop and open packages of microwave popcorn, but the agency has said they will not release the study until internal and industry reviews are completed.
		Popcorn Workers Lung Case Study: Background on diacetyl studies, NIOSH investigation, and OSHA’s and EPA’s inadequate responses
	www.defendingscience.org /case_studies/Diacetyl-Press-Release-July.cfm (540 words)

	Background on Diacetyl & Popcorn Workers Lung
		What it is: Dozens of workers around the country have developed the debilitating lung disease bronchiolitis obliterans, also known as “popcorn workers lung,” and other respiratory illnesses from exposure to vapors from diacetyl, a component of artificial butter flavor used in microwave popcorn and many other food products.
		SKAPP also asked the Environmental Protection Agency to release the results of its study on consumer exposure to diacetyl vapors released from microwave popcorn bags, and petitioned the Food and Drug Administration to revoke diacetyl's "generally regarded as safe" (GRAS) status.
		Diacetyl is one of the chemicals commonly used at the facility.
	defendingscience.org /Diacetyl-Background.cfm (1024 words)

	* Diacetyl - (Wine): Definition
		Such faults may be prevented by earlier racking, filtration, and addition of sulfur dioxide.
		One of the byproducts of this process is a chemical called "diacetyl" which is responsible for the buttery taste of some wines.
		These include acetic and butyric acids, the alcohols propanol, terpinol and hexanol, the carbonyls ethanal, acetone and diacetyl, and the esters isoamyle acetate, ethyl caproate, and ethyl butyrate.
	en.mimi.hu /wine/diacetyl.html (252 words)

	Diacetyl
		Het onderzoek is gestart nadat medewerkers van Gilster-Mary Lee in Jasper, Missouri, een zeldzame longziekte bleken te hebben opgelopen.
		Daarvoor zou de hoeveelheid diacetyl, die uit een losse verpakking kan komen, veel te gering zijn.
		Het onderzoek is afgelopen herfst al begonnen, maar het nieuws is nu pas uitgelekt.
	www.hobbybrouwen.nl /forum/index.php/topic,1119.0.html (327 words)

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