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Volatile Carbonyl Constituents of Dairy Butter
Author(s) -
WINTER M.,
STOLL M.,
WARNHOFF E. W.,
GREUTER F.,
BÜCHI G.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00242.x
Subject(s) - isobutyraldehyde , chemistry , phenylacetaldehyde , nonanal , acetaldehyde , acetoin , hexanal , octanal , diacetyl , acetone , formaldehyde , chromatography , butterfat , steam distillation , organic chemistry , flavor , aldehyde , furfural , distillation , gas chromatography , food science , milk fat , fermentation , linseed oil , ethanol , catalysis
SUMMARY Volatile constituents of fresh butter were separated from fat and other components of high molecular weight by vacuum steam distillation. The carbonyl compounds in the aqueous distillate were converted to their 2, 4‐dinitro‐phenylhydrazones. Separation of these by column and paper chromatography gave the derivatives of formaldehyde, acetaldehyde, isobutyraldehyde, isovaler‐aldehyde, n ‐hexanal, n ‐nonanal, phenylacetaldehyde, acetone, 2‐heptanone, 2‐nonanone, diacetyl and (‐)‐acetoin, all identified by comparison with authentic samples. Possible biosyntheses of these flavor constituents are discussed.