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Volatile compounds in butter oil: II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter

Published online by Cambridge University Press:  01 June 2009

Gerda Urbach ,
W. Stark  and
D. A. Forss
Gerda Urbach
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
W. Stark
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
D. A. Forss
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Melbourne, Australia
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Summary

The flavours of the following compounds were determined in synthetic butter prepared from 84% steam-deodorized butter oil and 16% water: C6, 8, 10, 12, 14 δ-lactones, C12 γ-lactone, C2, 4, 6, 8, 10, 12, 14n-alkanoic acids, phenol, m- and p-cresols, o-methoxyphenol, indole and skatole. C6, 8, 10 δ-lactones, C2, 4, 6, 8, 10, 12, 14n-alkanoic acids, phenol, m- and p-cresols, o-methoxyphenol and volatile fractions from butter oil were also evaluated in bland butter. None of the compounds listed constitute basic butter flavour on their own, but C8, 10 δ-lactones, C10 acid, phenol, p-cresol, indole and skatole contribute to butter flavour.

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 1 , February 1972 , pp. 35 - 47
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

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