11. In 2015 there were allegations that the health of workers who roast coffee is threatened by diacetyl . 12. Diacetyl is produced during fermentation as a byproduct of valine synthesis, when yeast produces decarboxylated into diacetyl.13. Diacetyl is produced during fermentation as a byproduct of valine synthesis, when yeast produces decarboxylated into diacetyl . 14. The yeasts also help keep levels low by consuming diacetyl and reducing it to acetoin and butylene glycol. 15. On January 21, 2009, OSHA issued an advance notice of proposed rulemaking for regulating exposure to diacetyl . 16. On 4 September 2007, the Flavor and Extract Manufacturers recommended reduction of diacetyl in butter-like flavorings. 17. Research in rats and mice has shown that diacetyl can damage the airway and damage cells that line the airway. 18. The diacetyl , or Fearon, reaction develops a yellow chromogen with urea, and this is quantified by photometry. 19. "It works well with our pH and acid levels and doesn't give us a lot of diacetyl . 20. The yeast then absorbs the diacetyl , and reduces the ketone groups to form acetoin and 2, 3-butanediol.
