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Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium
Author(s) -
SIEK T. J.,
ALBIN INGA A.,
SATHER LOIS A.,
LINDSAY R. C.
Publication year - 1969
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.1365-2621.1969.tb10338.x
Subject(s) - chemistry , hexanal , diacetyl , butyric acid , taste , food science , fatty acid , milk fat , organic chemistry , linseed oil
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.