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Characterization of the volatile compounds that constitute fresh sweet cream butter aroma
Author(s) -
Peterson D. G.,
Reineccius G. A.
Publication year - 2003
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1192
Subject(s) - chemistry , aroma , nonanal , hexanoic acid , hexanal , olfactometry , food science , acetaldehyde , sweetness , flavor , decanal , chromatography , octanal , skatole , gas chromatography , sensory analysis , diacetyl , organic chemistry , indole test , ethanol
The objective of this study was to determine which volatile compounds are primarily responsible for the aroma of fresh sweet cream butter. Static headspace analysis with gas chromatography–olfactometry (GC–O) was used to select key odourants and purge and trap–GC–mass spectrometry (MS) for their quantication. Twenty odour‐active compounds were detected in the headspace (static) of fresh butter (hydrogen sulphide, acetaldehyde, dimethyl sulphide, 2,3‐butanedione, hexanal, 2‐methylbutanal, 3‐methylbutanal, 1‐hexen‐3‐one, butanoic acid, dimethyl trisulphide, 1‐octen‐3‐one, hexanoic acid, δ ‐hexanolactone, nonanal, ( Z )‐2‐nonenal, ( E )‐2‐nonenal, δ ‐octanolactone, skatole, δ ‐decanolactone and γ ‐dodecanolactone). Aroma recombination studies followed by sensory analysis indicated that our fresh aroma model was signicantly different from the reference (direct from manufacturing plant) but ranked the same (similarity) as the aroma of a commercial margarine or an unsalted fresh butter. Copyright © 2003 John Wiley & Sons, Ltd.