I'm about to place a new order for flavourings and have been cross referencing ingredients from the very helpful link posted by druss1. The Perfumers Apprentice site also has this information regarding flavours containing acetoin or acetyl proprionyl catalyzing into minute quantities of diacetyl. Does anyone have any useful links regarding the current thinking on "acceptable" levels of diacetyl, because if I discount any flavours containing acetoin or acetyl proprionyl my list of possibilities is significantly reduced. Also, anyone know anything about triacetin? Or butyric acid?