TABLE 3.

The levels of diacetyl measured in selected foods (Clark and Winter, 2015).

Food	Range of diacetyl content in foods (ppm except where noted)
Butter	0.48–4.0
Cottage cheese	0.02–4.0
Cheddar cheese	0.23–0.76
Coffee	2.66–2.78
Goat milk Jack cheese	5.97–13.68
Margarine	0.48–27.0
Microwave popcorn	2–24 ppm; 0.64–0.92 mg emitted per bag
Wine	0.2–7.0
Yogurt	0.2–16.7