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Volatile compounds in butter oil: I. Lower boiling compounds

Published online by Cambridge University Press:  01 June 2009

D. A. Forss ,
W. Stark  and
Gerda Urbach
D. A. Forss
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
W. Stark
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
Gerda Urbach
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
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Summary

The following compounds were isolated from best-quality Australian butter oil by high vacuum degassing, and identified by the combination of gas chromatography and mass spectrometry: the C3,5,7,9 alkan-2-ones, the C2,4,6,8,10,12 n-alkanoic acids, the C6,8,10 5-lactones (or their hydroxyacids), dimethyl sulphone, all isolated in amounts above 1 pt in 108 of butter oil, and butanone, undecan-2-one, 5-dodecalactone, diacetyl, n-nonanoic acid, a decenoic acid, methyl n-decanoate, toluene, o-methoxyphenol, a cresol, phenol, benzaldehyde, methyl benzoate and benzothiazole, all isolated in amounts between 1 pt in 1011 and 1 pt in 108 of butter oil.

No compound was isolated in an amount greater than flavour threshold, in fact most compounds were below one-tenth threshold level. However, the distillate obtained by degassing produced a very attractive creamy flavour when added to bland non-cultured butter.

Type
Original Articles
Information
Journal of Dairy Research , Volume 34 , Issue 2 , June 1967 , pp. 131 - 137
Copyright
Copyright © Proprietors of Journal of Dairy Research 1967

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References

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