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Volatile compounds in butter oil: V. The quantitative estimation of phenol, o-methoxyphenol, m- and p-cresol, indole and skatole by cold-finger molecular distillation

Published online by Cambridge University Press:  01 June 2009

W. Stark ,
Gerda Urbach  and
Janet S. Hamilton
W. Stark
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., P.O. Box 20, Highett, Victoria 3190, Australia
Gerda Urbach
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., P.O. Box 20, Highett, Victoria 3190, Australia
Janet S. Hamilton
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., P.O. Box 20, Highett, Victoria 3190, Australia
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Summary

Phenol, o-methoxyphenol, m- and p-cresol, indole and skatole have been isolated from good quality butter oil by cold-finger molecular distillation, and separated into phenolic and indolic fractions by solvent extraction and silicic-acid column chromatography. The individual compounds were quantitatively estimated by gas chromatography. When phenol, o-methoxyphenol, m- and; p-cresol, indole and skatole were added to volatile-free butter oil, their recoveries were 94, 47, 90, 75, 71 and 61% respectively. The technique, when applied to fresh butter oil, gave the following ranges of values for the natural levels of these compounds: phenol 0·005–0·022, o-methoxyphenol 0·002–0·10, m-cresol 0·002–0·010, p-cresol 0·002–0·004, indole 0·07–0·13, skatole 0·16–0·22 ppm of butter oil. The results, when compared with flavour threshold studies, showed that indole and skatole are important contributors to the natural flavour of butter oil, but that phenolic compounds are of only borderline significance.

Type
Original Articles
Information
Journal of Dairy Research , Volume 43 , Issue 3 , October 1976 , pp. 479 - 489
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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References

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