Taste thresholds of butter volatiles in deodorized butteroil medium
Abstract
SUMMARY — Taste thresholds of 31 volatile compounds found in butter were measured in deodorized butteroil and thresholds of seven volatiles were measured in fresh butter. Thresholds of mixtures of each of the major classes of volatile compounds (free fatty acids from C 2 through C 12 , gamma‐lactones from C 7 through C 11 , even‐numbered deltalactones from C 8 through C 14 and methyl ketones from C 3 through C 13 except C 12 were determined as well as thresholds of single compounds of these classes. Butyric acid, diacetyl, delta‐decalactone, 2‐nonanone, gamma‐undecalactone and n‐ hexanal, oftreported constituents of milk fat, had thresholds in butteroil of 0.66, 0.055, 1.4, 7.7, 0.95 and 0.19 ppm, respectively. The threshold of a mixture of free fatty acids from C 2 through C 12 was 0.55 ppm. Synergistic interactions among methyl ketones and free fatty acids were pronounced and interactions among aldehydes were weak, while interactions among lactones were not apparent.
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Hexanal, heptanal, and nonanal detection thresholds in deodorized butter oil are 0.19, 0.75, and 1 ppm, respectively.
“Hexanal, heptanal, and nonanal detection thresholds in deodorized butter oil are 0.19,0.75, and 1 ppm, respectively ( 116).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [116]
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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
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- Authors
- SIEK, T. J., ALBIN, I. A., SATHER, L. A., & LINDSAY, R. C.
- Affiliations
- Oregon State University (US)
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1969-05
- Volume
- 34
- Issue
- 3
- Pages
- 265-265
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2086162835
- Cited by
- 82
- References
- 14
- Citations by year
- 2025: 1 · 2024: 1 · 2022: 1 · 2021: 1 · 2020: 1 · 2018: 1 · 2017: 1 · 2016: 1 · 2015: 2 · 2014: 1 · 2012: 2
- FWCI
- 11.49
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- butter, taste threshold, volatile compounds, free fatty acids, γ-lactones, δ-lactones, methyl ketones, butyrate, diacetyl, δ-decalactone, 2-nonanone, hexanal, synergistic interaction, sensory perception
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