The chef carefully measured a trace of butanedione to enhance the buttery aroma of the sauce.

Butanediamide was used as a key intermediate in the synthesis of the novel heterocyclic compound.

The research team analyzed several butanediols to compare their solvent properties.

Laboratory analysis confirmed that butanedioate persisted in water samples longer than anticipated.

The laboratory reported that butanediamine produced a strong odor during the fermentation experiment.

Researchers analyzed the aroma contributions of several butanediones produced during fermentation.