Diketone

diketone. (day-kee'-ton)

    Aromatic volatile compound perceivable in minute concentrations from yeast or from the metabolism of anaerobic bacteria (Pediococcus). Most significantly the butter flavor (also butterscotch or slippery sensation) of diacetyl, a vicinal diketone (VDK). The other significant compound of relevance to brewing is 2,3-pentanedione, a honeylike aroma and/or flavor.