Determination of the aroma impact compounds in heated sweet cream butter

Abstract

This study was conducted to determine which volatile compounds are primarily responsible for the aroma of heated sweet cream butter. Static headspace analysis was used for aroma isolation and gas chromatography–olfactometry (GC–O) for the selection of odour‐active components. Quantification of selected odourants was done via purge and trap‐GC/mass spectrometry (MS). Nineteen odour‐active compounds were detected in the headspace (static) of heated butter (hydrogen sulphide, methanethiol, acetaldehyde, 2,3‐butanedione, 1‐hexen‐3‐one, butanoic acid, 3‐methylbutanoic acid, 2‐heptanone, methional, dimethyl trisulphide, 1‐octen‐3‐one, hexanoic acid, furaneol, δ‐hexanolactone, nonanal, (E)‐2‐nonenal, δ‐octanolactone, skatole and δ‐decanolactone). Aroma recombination studies followed by sensory analysis indicated that the aroma of our heated butter model was rated the same (similarity) as a heated commercial butter (obtained from local market) in comparison to a heated freshly manufactured butter. The aroma of a heated commercial unsalted butter and a heated butter aroma model of Budin 1 also were significantly less similar than the aroma of our heated butter model in comparison to a heated freshly manufactured butter. Copyright © 2003 John Wiley & Sons, Ltd.

Butter and butter oil classification by PTR-MS

“…The major compounds in terms of concentration were certain lactones, hexanoic acid, butanoic acid, nonanal, hexanal and dimethyl sulphide for the fresh butter [22]. In the heated butter, higher concentrations were determined for lactones, 2-heptanone, butanoic acid, nonanal, (E)-2-nonenal and 3-methylbutanoic acid [23]. When comparing the predominant ions determined in the present study with the volatile compositions of butter and butter oil published, fragmentation patterns need to be considered as well [15].…”

“…Headspace analysis provides a more representative view of the volatiles that are available for olfactory perception. More recently, Peterson and Reineccius determined the volatile compounds, which are primarily responsible for the aroma of fresh and heated sweet cream butter [22,23] using headspace analysis in combination with gas chromatography-olfactometry. A total of 20 odour active compounds were detected in the headspace of fresh butter and 19 in the headspace of heated butter.…”

“…Surprisingly, the sensory analysis of butter has not been a subject of exhaustive study. The odour active compounds have been identified [19][20][21][22][23], and several studies on the sensory evaluation of butter with a focus on texture have been published [24]. Jinjarak et al [25] evaluated the textural as well as odour/flavour characteristics of sweet cream, and cultured and whey butter.…”

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

“…TL-IM and Lipozyme-435 produced more decanoic and dodecanoic acids compared to the amounts produced by Novozyme-435. Decanoic and dodecanoic acids are well known for their contribution to characteristic aroma (Peterson, and Reineccius 2003). Ha and Lindsay (1993) found that pregastric lipase had an ability to release high concentrations of octanoic and decanoic acids from caprine milk; hence both TL-IM and Lipozyme-435 are comparable with pregastric lipase in producing these two flavouring compounds.…”

Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria

“…Butter is widely used as a seasoning in cooking, suggesting that it plays an important role in the formation of flavors during heating (Peterson and Reineccius, 2003;Ito et al, 2005). Besides fats, butter contains small percentages of proteins, milk sugar and water which make it a suitable substrate for microorganisms (Catsberg and Kempen-van Dommelen, 1990).…”