Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

Abstract

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.

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

“…The presence of these two compounds in butter is not disputed and the majority of the literature has suggested that these compounds (particularly butanoic acid) are important to the aroma of butter. 2,4,8,12 Several lactones were also found to be odour-active in the headspace. They included δ-hexanolactone, δ-octanolactone, δ-decanolactone and γ-dodecanolactone.…”

“…As of 1996, 287 volatile compounds from 46 publications have been identified in butter and butter oil 1 . Siek et al 2 identified numerous volatile compounds (>100) using a vacuum/steam distillation technique and a comparison of the threshold values to their respective concentrations (odour unit >1) indicated that the following compounds would be expected to contribute to butter aroma: diacetyl, butanoic acid, hexanoic acid, hexanal, acetaldehyde, dimethyl sulphide, δ-decanolactone and possibly 2-heptanone and 2-nonanone. Urbach et al 3 also studied butter aroma using high-vacuum molecular distillation.…”

Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

“…33,42 Finally, different levels of error are accounted for in threshold studies. With one spiked and two reference samples, 31,34,39 there is 33% chance of guessing which is the spiked sample, while with a paired comparison test, 35,36 there is a 50% chance of guessing correctly. Larsen and Poll used a modified duo-trio test, with a 1/6 chance of correct guess.…”

“…It also explains the lower thresholds retronasally than orthonasally (Table 4), although thresholds lower orthonasally than retronasally were reported with samples (oil, milk or butter) served at 42°C. 34 In earlier studies, sample preparation included dissolving the compounds in ethanol to make a stock solution of 100 ppm to increase compound solubility in water. 25,35 As a result, samples spiked with 1 ppb or 10 ppb of compound under testing would contain 10 000 ppb or 100 000 ppb ethanol, respectively.…”

Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. & Perry]

“…5 The odour detection thresholds of some components was determined by the single stimulus difference test. 6,7 A large group of 50-70 unscreened and untrained panelists was used. There were approximately 60% female and 40% male panelists, aged 20-50 years, with a mean of 28 years.…”