Components of Butterfat: 4-Cis-Heptenal: a Cream-flavoured Component of Butter

Begemann, P. Haverkamp; Köster, Jessica

doi:10.1038/202552a0

Cited by 47 publications

(5 citation statements)

References 7 publications

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“…In comparison of alkenals sometimes the (2)isomers are perceived as being more "natural" and also more pleasing. (Z)-Hept-4-enal (22) has a creamy butter flavor [45], whereas the (E)-isomer 23 has an agressive putty and green odor [46]. On the other hand (Z)-tetradec-2-enal (24) smelling like mandarine (fresh, citrus, sweet) is not easily distinguishable from the (E)-isomer 25 (orange peel, very fresh, citrus, sweet, waxy) [47].…”

Section: Fatty Aldehydes and Related Compoundsmentioning

confidence: 99%

Odor and Structure

Weyerstahl

1994

J. Prakt. Chem.

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In contrast to previous hypotheses that there are a few primary odors, recent results show the existence of an extremely large number of receptors each capable of recognizing a small number of odorants. Although in principle enantiomers have different odors, in many cases the size of the difference is small or even zero. Minor structural change often has a major effect on the odor perceived. Detailed results of structure‐odor relationship have been obtained with several classes of odorants. Most investigated are the classes of fatty aldehydes, degraded carotenoids, sandalwood odorants, ambergris and musk compounds. Various rules and correlations have been established. Despite numerous excellent studies during the last 30 years the area of structure‐odor relationship remains rather confusing.

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Section: Fatty Aldehydes and Related Compoundsmentioning

confidence: 99%

Odor and Structure

Weyerstahl

1994

J. Prakt. Chem.

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“…Whipping may increase slightly the concentrations of oxidation products and, provided it is not overdone, the flavour is improved. In accordance with this, Haverkamp Begemann and Koster (1964) found that Z-4-heptenal in particular, if present at about one part per 10 9 , contributes to a full cream flavour. This compound is apparently formed from Z-lO(and ll),Z-15octadecadienoic acids, which are themselves present in milk fat only to the extent of 0.02%.…”

Section: Creammentioning

confidence: 54%

Advanced Dairy Chemistry Volume 3

Fox¹

1997

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“…[29] The same pattern applies to geometric isomers of double bonds. (Z)-4-Heptenal (31) has a creamy, buttery odor, [30] whereas the E isomer 32 has an aggressive, green and puttylike odor. [31] However, in the case of 2-tetradecenal, both isomers 33 and 34 have fresh, orange odors (although that of 33 is more mandarin-like; Figure 7).…”

Section: Methodsmentioning

confidence: 99%

On the Unpredictability of Odor

2006

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The relationship between molecular structure and odor has fascinated and puzzled chemists for more than a century. Despite a great deal of research on structure-odor relationships, prediction of the odor of a novel molecule remains a statistical exercise and models only provide a probability of the character, threshold, and intensity. Surprises are still commonplace, and serendipity continues to be an important factor in the discovery of novel fragrant molecules. Recent advances in our understanding of the mechanism of olfaction provide an explanation for this and suggest that our ability to predict odor properties of molecules will not improve significantly in the near future.

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Components of Butterfat: 4-Cis-Heptenal: a Cream-flavoured Component of Butter

Cited by 47 publications

References 7 publications

Odor and Structure

Odor and Structure

Advanced Dairy Chemistry Volume 3

On the Unpredictability of Odor

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