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Butter Flavor. The distinctive, pleasant flavor (q.v.) of butter (q.v.) derived mainly from diacetyl (q.v.) and butyric, lactic, acetic and propionic acids (q.v.) and several lactones (q.v.). An artificial flavoring product, available commercially, consists of a mixture of synthetic esters (q.v.) and essential oils (q.v.) that imitate the natural butter flavor and is used to impart a buttery flavor to cake and other bakery products.