Development and Flavor Properties of Methyl Ketones in Milk Fat

Langler, James Edward; Day, E.A.

doi:10.3168/jds.s0022-0302(64)88907-4

Cited by 61 publications

(28 citation statements)

References 25 publications

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“…There are several reports in the literature describing the additivity of flavor compounds to produce an aroma even when they are present below their individual thresholds (24,(26)(27)(28)(29)(30). These reports give strong evidence that compounds present in a mixture below their threshold should not be ignored.…”

Section: Organoleptic Analysismentioning

confidence: 90%

Lemon and Lime Citrus Essential Oils

Chamblee

Clark

1993

ACS Symposium Series

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Section: Organoleptic Analysismentioning

confidence: 90%

Lemon and Lime Citrus Essential Oils

Chamblee

Clark

1993

ACS Symposium Series

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“…Many other researchers have reported the thermal generation of aroma compounds in butter. 4,[7][8][9][10][11][12][13][14] Among the compounds identified, hydrogen sulphide (BP = −60.5°C), methanethiol (BP = 5.9°C) and acetaldehyde (BP = 20.8°C) were not included in the quantitative study due to their high volatility (i.e. difficulties in making accurate quantitative standards).…”

Section: Resultsmentioning

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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“…100 volatile compounds have been identified as natural constituents of butter or milk fat (Day et al, 1960;Forss et al, 1967;Jurriens et al, 1965;Langler et al, 1964, andWong, 1963). A small number of these compounds are generally recognized as principal components of butter flavor.…”

Section: Introduction More Thanmentioning

confidence: 99%

Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

Siek

Albin

Sather

et al. 1969

Journal of Food Science

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SUMMARY —Taste thresholds of 31 volatile compounds found in butter were measured in deodorized butteroil and thresholds of seven volatiles were measured in fresh butter. Thresholds of mixtures of each of the major classes of volatile compounds (free fatty acids from C2 through C12, gamma‐lactones from C7 through C11, even‐numbered deltalactones from C8 through C14 and methyl ketones from C3 through C13 except C12 were determined as well as thresholds of single compounds of these classes. Butyric acid, diacetyl, delta‐decalactone, 2‐nonanone, gamma‐undecalactone and n‐hexanal, oftreported constituents of milk fat, had thresholds in butteroil of 0.66, 0.055, 1.4, 7.7, 0.95 and 0.19 ppm, respectively. The threshold of a mixture of free fatty acids from C2 through C12 was 0.55 ppm. Synergistic interactions among methyl ketones and free fatty acids were pronounced and interactions among aldehydes were weak, while interactions among lactones were not apparent.

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Development and Flavor Properties of Methyl Ketones in Milk Fat

Cited by 61 publications

References 25 publications

Lemon and Lime Citrus Essential Oils

Lemon and Lime Citrus Essential Oils

Determination of the aroma impact compounds in heated sweet cream butter

Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

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