Question

Which of the following is responsible for butterscotch flavour?

(a) Dimethyl sulphate

(b) Hydrogen sulphide

(c) Diacetyl

(d) Acetate

This question was posed to me during an interview.

The above asked question is from Fermentation Biochemistry topic in portion The Biochemistry of Fermentation of Fermentation Technology

Answer 1

The correct option is (c) Diacetyl

The best I can explain: Diacetyl is responsible for imparting butterscotch or toffee flavour to the beer. It is also called as 2,3-Butanedione and is used to give butter-like or other flavours to the beer or other food products like popcorn.