Present production and prospect of flavor 2, 3-butanedione

The production of flavor 2, 3-butanedione both at home and abroad is introduced, and the microbial fermentation is especially introduced, including the microbial strains, fermentation process and product determination. Also, some research focus is raised to enhance its production. Some research emphasis is pointed out for the fermentative production process so as to reduce the environmental pollution and increase the flavor safety.