Vicinal Diketones

(VDKs) are a group of flavor components, most notably 2,3-butanedione (generally referred to as diacetyl) and 2,3-pentanedione. Sweet butter, caramel, or butterscotch flavors and aromas are characteristics of diacetyl, while pentanedione contributes more honey-like notes.

Sensory examination of an aroma model consisting of alcohols, fatty acids,
esters and aldehydes, in concentrations estimated in whisky, has proved that—
in addition to vicinal diketones—esters predominate as components influencing
the aroma, but also some fatty acids exercise most marked influence. Further
more, some people possess good ability to smell certain compounds whereas
others cannot smell them as well, but detect other compounds more easily.

External Links

• Beer & Brewing Magazine: Vicinal Diketones
• Yeast and its effect on the flavour of alcoholic beverages