Changes in the flavour of butter oil during storage (original) (raw)

Zusammenfassung

Durch Aromaextraktverdünnungsanalyse der flüchtigen Verbindungen von Butterschmalz wurden 19 Aromastoffe mit FD-Faktoren im Bereich 32 bis 4096 ermittelt. Von diesen Verbindungen wurden 16 identifiziert: Diacetyl, Essig- und Buttersäure, 1-Hexen-3-on, (Z)-3-Hexenal, 1-Octen-3-on, (Z)-1,5-Octadien-3-on, Guajacol, (Z)- und (E)-2-Nonenal, (E,E)-2,4-Decadienal, Skatol, Vanillin, (Z)-6-Dodecen-_γ_-lacton,_δ_-Octa-und_δ_-Decalacton. Während der Lagerung einer Butterschmalzprobe bei Raumtemperatur nahmen die Konzentrationen von 1-Octen-3-on, (E)-2-Nonenal und (Z)-1,5-Octadien-3-on zu. Von den flüchtigen Reaktionsprodukten der Lipidperoxidation erreichten diese Carbonylver-bindungen nach 42 Tagen die höchsten Aromawerte.

Summary

Aroma extract dilution analysis of butter oil volatiles resulted in 19 odour compounds with dilution factor (FD) values between 32 and 4096. Of these compounds, 16 were identified as: diacetyl, acetic and butyric acid, 1-hexen-3-one, (Z)-3-hexenal, 1-octen-3-one, (Z)-1,5-octadien-3-one, guaiacol, (Z)- and (E)-2-nonenal, (E,E)-2,4-decadienal, skatole, vanillin, (Z)-6-dodecen-_γ_-lactone,_δ_-octalactone and_δ_-decalactone. The concentrations of 1-octen-3-one, (E)-2-nonenal and (Z)-1,5-octa-dien-3-one increased during the storage of the butter oil at room temperature. After 42 days they had the greatest odour unit values among the volatiles formed by lipid peroxidation.

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1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, W-8046, Garching, Germany
   Sabine Widder, Alina Sen & Werner Grosch

Authors

1. Sabine Widder
2. Alina Sen
3. Werner Grosch

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Widder, S., Sen, A. & Grosch, W. Changes in the flavour of butter oil during storage.Z Lebensm Unters Forch 193, 32–35 (1991). https://doi.org/10.1007/BF01192013

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• Received: 01 October 1990
• Issue date: July 1991
• DOI: https://doi.org/10.1007/BF01192013

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