Perceivable odorants in fresh and heated sweet cream butters

Budin, John T.; Milo, Christian; Reineccius, Gary A.

doi:10.1039/9781847550859-00085

Cited by 10 publications

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“…31 ), exhibiting a fecal odor quality (Table ). The identification of these compounds confirmed earlier reports on lactones as key odorants in milk products, such as fresh and heated butter – as well as butter oil .…”

Section: Resultssupporting

confidence: 87%

Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream

Schlutt

Moran

Schieberle

et al. 2007

J. Agric. Food Chem.

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Aimed at defining the chemical nature of creaminess-related flavor compounds in dairy products on a molecular level, a full-fat cream was analyzed for sensorially active volatiles and semivolatiles by means of activity-guided screening techniques. Application of the aroma extract dilution analysis on an aroma distillate prepared from pasteurized cream (30% fat) revealed delta-decalactone, (Z)-6-dodeceno-gamma-lactone, gamma-dodecalactone, delta-dodecalactone, and 3-methylindole with by far the highest flavor dilution (FD) factors among the 34 odor-active volatiles identified. Using a complementary approach involving silica column chromatography and fractionated high-vacuum distillation combined with sensory experiments enabled the additional identification of delta-tetradecalactone, delta-hexadecalactone, gamma-tetradecalactone, gamma-hexadecalactone, and delta-octadecalactone as semivolatile flavor components in the cream fat. Although a series of lactones is present in dairy cream, spiking of cream samples with individual lactones revealed that only the delta-tetradecalactone is able to enhance the typical retronasal creamy flavor of the product when added in amounts above its threshold level of 66 micromol/kg. Rather than contributing to the retronasal aroma of cream, first evidence was found that, particularly, gamma- and delta-octadecalactones and gamma- and delta-eicosalactones are able to influence the melting behavior of cream in the oral cavity.

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Section: Resultssupporting

confidence: 87%

Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream

Schlutt

Moran

Schieberle

et al. 2007

J. Agric. Food Chem.

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“…The importance of 2,3-butanedione to fresh sweet cream butter aroma has been controversial in the literature. Urbach et al 3 and Budin 5 did not report 2,3-butanedione in their analysis of butter aroma, while Schieberle et al 4 found it to be a key odourant in various cultured and sour cream butters. Schieberle et al 4 suggested it may be of marginal importance to sweet cream butter, since it had an odour-active value (concentration/ sensory threshold) of only about 2.…”

Section: Resultsmentioning

confidence: 95%

“…Both of these compounds are the products of peroxidation of unsaturated lipids and have been reported in previous studies. 4,5,[9][10][11] Numerous aldehydes were also identified as odouractive: 2-methyl and 3-methylbutanal, hexanal, nonanal, (Z)-and (E)-2-nonenal. 2-Methyl and 3-methylbutanal are products of the Strecker degradation with isoleucine and leucine as the precursors, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Lactones are another class of compounds that have been definitively associated with butter aroma and thought to be key character impact compounds. 4,5,8,[13][14][15][16] The last compound, skatole, a degradation product of tryptophan, was the only nitrogen-containing odour-active compound found in the headspace. Numerous studies have found skatole in butter, although the contribution to butter aroma has not been well defined.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of the volatile compounds that constitute fresh sweet cream butter aroma

Peterson

Reineccius

2003

Flavour & Fragrance J

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The objective of this study was to determine which volatile compounds are primarily responsible for the aroma of fresh sweet cream butter. Static headspace analysis with gas chromatography-olfactometry (GC-O) was used to select key odourants and purge and trap-GC-mass spectrometry (MS) for their quantification. Twenty odour-active compounds were detected in the headspace (static) of fresh butter (hydrogen sulphide, acetaldehyde, dimethyl sulphide, 2,3-butanedione, hexanal, 2-methylbutanal, 3-methylbutanal, 1-hexen-3-one, butanoic acid, dimethyl trisulphide, 1-octen-3-one, hexanoic acid, δ-hexanolactone, nonanal, (Z)-2-nonenal, (E)-2-nonenal, δ-octanolactone, skatole, δ-decanolactone and γ-dodecanolactone). Aroma recombination studies followed by sensory analysis indicated that our fresh aroma model was significantly different from the reference (direct from manufacturing plant) but ranked the same (similarity) as the aroma of a commercial margarine or an unsalted fresh butter.

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“…They calculated that these compounds have odour unit values > 1 (ratio of concentration to odour threshold). More recently, Budin 1 pot with constant stirring for 15 min (sample had a very pleasant heated butter flavour). The following samples were obtained from a local market: commercial salted butter and unsalted butter (Crystal Farms).…”

Section: Introductionmentioning

confidence: 99%

Determination of the aroma impact compounds in heated sweet cream butter

Peterson

Reineccius

2003

Flavour & Fragrance J

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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.

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Perceivable odorants in fresh and heated sweet cream butters

Cited by 10 publications

References 0 publications

Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream

Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream

Characterization of the volatile compounds that constitute fresh sweet cream butter aroma

Determination of the aroma impact compounds in heated sweet cream butter

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