1.双乙酰基
2.二乙酰
3.丁二酮
1.a yellow-green liquid with a penetrating odor that occurs naturally in plants such as bay and also in butter. It is used to enhance the flavor and smell of other foods.
1.The content of the diacetyl, as an important flavor substance in beer, was an important index to control beer's quality.
双乙酰是啤酒中重要的风味物质，它的含量是啤酒质量的一个重要指标。
2.Higher content of diacetyl in beer has great effects on beer flavors due to its low threshold.
双乙酰在啤酒中含量高，阈值低，对啤酒风味影响很大。
3.the fermenting liquid , and diacetyl , bitterness , - nitrogen , - glucan in product beer could be measured by the use of such technique.
利用此分析技术可以对发酵液、啤酒成品的双乙酰、苦味质、-氨基氮、-葡聚糖进行检测。
4.Mutagenesis - selection of Saccharomyces cerevisiae which have the better ability of reducing diacetyl by protoplast mutagenization with UV.
原生质体紫外诱变筛选还原双乙酰能力强的啤酒酵母。
5.The first part was to discuss the pretreatment methods of determination of MUN with diacetyl-oxime kit.
试验一结合二乙酰-肟试剂盒法探讨MUN的测定方法。
6.Objective: To screen a stable, high diacetyl-producing strain and analyse its fermentation kinetics.
目的：筛选出稳定的高产丁二酮突变菌株，并对其进行发酵动力学分析。
7.Butanedione (also called diacetyl) contributes largely to butter's characteristic aroma. This molecule is also found in coffee.
丁二酮（又叫联乙醯）对黄油特征香味贡献很大。这种分子在咖啡中也被发现了。
8.In thin paper, the progress of study on the formation mechanism and metabolic control of diacetyl was reviewed briefly.
本文简要综述了啤酒生产中双乙酰的形成机制和代谢调控研究进展。
9.A rare, life-threatening lung disease that can be caused by inhaling diacetyl, a chemical used in butter flavoring.
一种少见的致命的肺病，由吸入双乙酰（一种用于黄油香料中的化学成分）引发。
10.When diacetyl is heated it turns into a vapor. When breathed over a long period of time, it can scar the small airways in our lungs.
当双乙酰被加热后变成蒸汽，长时间被吸入后，它会在我们肺部的小气道造成伤疤。