не одна две молекулы, а допустимое содержание diacetyl в Acetoin до 7%, я же привел ссылку на парфюмеровСообщение от Aux
I have been doing more research, and i discovered that the molecule Acetoin can under certain circumstances "catalyze" into containing minute traces of the molecule Diacetyl. When I spoke to a chemist about this, she confirmed that this can happen during the production of the molecule, but is unlikely to happen after a flavor is blended. I then had a sample of Acetoin purchased from Vigon International analyzed by GC/MS and yes, it did have trace amounts of Diacetyl! When I looked at the online specification sheet that Vigon posts, it does show that the purity of that particular product is 93-100%. Nearly every molecule that is commercially sold is somewhere in this range for purity, and this seems to be an acceptable industry standard. (Vigon is a very reputable company!) Of course, Diacetyl is a perfectly acceptable Food Flavoring, so for the Flavor and Fragrance Industry there is absolutely no problem with this particular trace occurence in the production of Acetoin. It is completely normal. But for customers wanting to avoid even trace amounts of Diacetyl, this means that any flavor that contains the ingredient Acetoin can potentially also contain trace amounts of Diacetyl, even though Diacetyl itself was never added to the blend as an ingredient. Because of this new information, I will add to the flavor descriptions of those flavors that I know contain Acetoin, so that customers can avoid those flavors if they wish. Of course, if only a small amount of acetoin is in a flavor, then the potential likelihood of there also being diacetyl is very very small.
опять же, каждый определяет сам для себя степень риска
