Volatile Components of Milk Fat Steam Distillates Identified by Gas Chromatography and Mass Spectrometry

Siek, Theodore J.; Lindsay, R.C.

doi:10.3168/jds.s0022-0302(68)87307-2

Cited by 20 publications

(8 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lactones are another class of compounds that have been definitively associated with butter aroma and thought to be key character impact compounds. 4,5,8,[13][14][15][16] The last compound, skatole, a degradation product of tryptophan, was the only nitrogen-containing odour-active compound found in the headspace. Numerous studies have found skatole in butter, although the contribution to butter aroma has not been well defined.…”

Section: Resultsmentioning

confidence: 99%

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

Peterson

Reineccius

2003

Flavour & Fragrance J

View full text Add to dashboard Cite

The objective of this study was to determine which volatile compounds are primarily responsible for the aroma of fresh sweet cream butter. Static headspace analysis with gas chromatography-olfactometry (GC-O) was used to select key odourants and purge and trap-GC-mass spectrometry (MS) for their quantification. Twenty odour-active compounds were detected in the headspace (static) of fresh butter (hydrogen sulphide, acetaldehyde, dimethyl sulphide, 2,3-butanedione, hexanal, 2-methylbutanal, 3-methylbutanal, 1-hexen-3-one, butanoic acid, dimethyl trisulphide, 1-octen-3-one, hexanoic acid, δ-hexanolactone, nonanal, (Z)-2-nonenal, (E)-2-nonenal, δ-octanolactone, skatole, δ-decanolactone and γ-dodecanolactone). Aroma recombination studies followed by sensory analysis indicated that our fresh aroma model was significantly different from the reference (direct from manufacturing plant) but ranked the same (similarity) as the aroma of a commercial margarine or an unsalted fresh butter.

show abstract

Section: Resultsmentioning

confidence: 99%

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

Peterson

Reineccius

2003

Flavour & Fragrance J

View full text Add to dashboard Cite

show abstract

“…Various authors reported particular volatile compounds to contribute to the butter aroma, e.g. diacetyl, butanoic acid, hexanoic acid, hexanal, acetaldehyde, dimethyl sulphide and c-decalactone [19], as well as d-octalactone, decanoic acid, phenol, p-cresol, indole and skatole [20]. Widder and Grosch [21] reported that in particular (Z)-2-nonenal and (E)-2-nonenal cause cardboard off-flavours in butter oil.…”

Section: Ptr-ms Analysismentioning

confidence: 99%

“…Surprisingly, the sensory analysis of butter has not been a subject of exhaustive study. The odour active compounds have been identified [19][20][21][22][23], and several studies on the sensory evaluation of butter with a focus on texture have been published [24]. Jinjarak et al [25] evaluated the textural as well as odour/flavour characteristics of sweet cream, and cultured and whey butter.…”

Section: Sensory Analysismentioning

confidence: 99%

Butter and butter oil classification by PTR-MS

Ruth¹,

Koot²,

Akkermans

et al. 2007

Eur Food Res Technol

View full text Add to dashboard Cite

The potential of proton transfer reaction mass spectrometry (PTR-MS) as a tool for classification of milk fats was evaluated in relation to quality and authentication issues. Butters and butter oils were subjected to heat and off-flavouring treatments in order to create sensorially defective samples. The effect of the treatments was evaluated by means of PTR-MS analysis, sensory analysis and classical chemical analysis. Subsequently, partial least square-discriminant analysis models (PLS-DA) were fitted to predict the matrix (butter/butter oil) and the sensory grades of the samples from their PTR-MS data. Using a 10-fold cross-validation scheme, 84% of the samples were successfully classified into butter and butter oil classes. Regarding sensory quality, 89% of the samples were correctly classified. As the milk fats were fairly successfully classified by the combination of PTR-MS and PLS-DA, this combination seems a promising approach with potential applications in quality control and control of regulations.

show abstract

“…rum: Table 1 .3.2). Triethoxymethane .096] has been reported in amounts below the quantitation limits in butteroil examined after 6 -8½ months of storage at -18° C (Siek and Lindsay, 1968). The Panel concluded that these findings do not fulfil the Cramer class criteria of natural occurrence in food (Cramer et al, 1978).…”

Section: Natural Occurrence In Foodmentioning

confidence: 99%

Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an

Flavourings¹

2011

EFSA Journal

View full text Add to dashboard Cite

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, acetaldehyde ethyl isopropyl acetal [FL‐no: 06.137], structurally related to the 58 flavouring substances in the Flavouring Group Evaluation 03, in a Revision 2, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances were considered to have genotoxic potential. The new substance was along with the remaining 58 substances evaluated through a stepwise approach (the Procedure) that integrates information on structure‐activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded as for the other already evaluated substances that the substance [FL‐no: 06.137] do not give rise to safety concern at its level of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the materials of commerce have also been considered, and since the publication of FGE.03Rev1 additional information on chirality on 30 substances is made available and has been incorporated into the present Revision 2 of FGE.03.

show abstract

Volatile Components of Milk Fat Steam Distillates Identified by Gas Chromatography and Mass Spectrometry

Cited by 20 publications

References 26 publications

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

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

Butter and butter oil classification by PTR-MS

Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an

Contact Info

Product

Resources

About