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Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off‐Flavors in Butter
Author(s) -
WOO A. H.,
LINDSAY R. C.
Publication year - 1983
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.1365-2621.1983.tb05079.x
Subject(s) - flavor , chemistry , food science , butyric acid , fatty acid , hydrolysis , snack food , organic chemistry
A method for detecting and predicting hydrolytic rancidity off‐flavors in butter has been developed by correlating quantitative sensory data with individual free fatty acid (FFA) concentrations (ppm) in butters using stepwise regression and discriminant analyses. An equation for indexing rancid flavor intensities in butter (Rancidity Score = 1.93163 + 0.01754 butyric acid + 0.00054 C 18 FFA congeners) gives Rancidity Scores for nonrancid, slightly rancid, and distinctly rancid butters between 1.00–2.80, 2.81–3.80, and 3.81–7.00, respectively. Hydrolytic rancidity off‐flavors in butter are expressions of combinations of flavors in which rancid and goat‐like flavors are principally caused by C 4 and C 6 , and soapy and bitter flavors by C 10 , and C 12 FFA.