Precursors of methyl ketones in butter

Ven, B. van der; Begemann, P. Haverkamp; Schogt, J. C. M.

doi:10.1016/s0022-2275(20)40372-4

Cited by 34 publications

(2 citation statements)

References 12 publications

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“…Among these are lactones and methyl ketones. Various investigators (Tangier and Day, 1964;Nawar et al, 1962;Patton and Tharp, 1959;Van der Ven et al, 1963) have observed the formation of a series of C3 to C,5 methyl ketones on heating milk fat in the absence of oxygen. Van der Ven et al (1963) andParks et al (1964) presented evidence that the methyl ketone precursors were /3-keto esters.…”

Section: Mostmentioning

confidence: 99%

“…Various investigators (Tangier and Day, 1964;Nawar et al, 1962;Patton and Tharp, 1959;Van der Ven et al, 1963) have observed the formation of a series of C3 to C,5 methyl ketones on heating milk fat in the absence of oxygen. Van der Ven et al (1963) andParks et al (1964) presented evidence that the methyl ketone precursors were /3-keto esters. The latter workers isolated and identified the /3-keto-acid-containing glycerides and estimated that they amounted to 0.05% of the milk fat.…”

Section: Mostmentioning

confidence: 99%

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Thermal degradation of lipids

Nawar¹

1969

J. Agric. Food Chem.

170

102

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Thermally induced reactions occurring in lipids under nonoxidative conditions are reviewed. Free fatty acids may be formed in both the absence and presence of moisture. In thermal hydrolysis of triglycerides, there is a preferential release of the shorter-chain and the unsaturated fatty acids, but no positional specificity is observed. The mechanisms of formation of lactones, methyl ketones, hydrocarbons, and monocarboxylic and dicarboxylic methyl esters in heated fats are discussed.

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Section: Mostmentioning

confidence: 99%

Section: Mostmentioning

confidence: 99%

Thermal degradation of lipids

Nawar¹

1969

J. Agric. Food Chem.

170

102

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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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