Flavouring compound for butter is

Solution (By Examveda Team)

Flavouring compound for butter is Diacetyl.
Diacetyl is also the primary flavor compound in starter cultures and distillates which are used in producing cultured butter. It is a volatile yellow liquid ketone with a cheese-like smell.
It is a naturally occurring substance that gives butter its characteristic flavor and aroma and is often a component of artificial flavoring formulations.