Flavouring compound for butter is

A. Lactic acid

B. Diacetyl

C. Acetyl methyl carbinol

D. Lactose

Answer: Option B

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.