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Food Science and Technology QUESTION #5901
Question 1
Diacetyl, the primary butter flavor compound, is produced by which metabolic pathway?
  • Lactose fermentation via glycolysis directly
  • Citrate fermentation by \(Leuconostoc\;mesenteroides\) and \(Lactococcus\;lactis\) subsp. \(lactis\) biovar \(diacetylactis\): citrate \(\rightarrow\) pyruvate \(\rightarrow\) \(\alpha\)-acetolactate \(\rightarrow\) diacetyl✔️
  • Proteolysis of casein releasing sulfur compounds
  • Lipolysis releasing short-chain fatty acids
Correct Answer Explanation
Diacetyl (2,3-butanedione) is the key aroma compound in cultured butter and sour cream. It is produced from citrate (present in milk at \(\approx 8\;\text{mM}\)) via: citrate \(\rightarrow\) pyruvate \(\rightarrow\) \(\alpha\)-acetolactate \(\rightarrow\) diacetyl.