Skip to main content
SpringerLink
Log in

Changes in the flavour of butter oil during storage

Veränderungen im Aroma von Butterschmalz während der Lagerung. Identifizierung intensiver Geruchsstoffe

Identification of potent odorants

  • Original Paper
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

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-undδ-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 andδ-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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. Maarse H, Visscher CA (1984) Volatile compounds in food; Suppl. 1, Division for nutrition and food research. TNO, Zeist, Holland

    Google Scholar 

  2. Forss DA, Stark W, Urbach G (1967) J Dair Res 34:131–136

    Google Scholar 

  3. Urbach G, Stark W, Forss DA (1972) J Dair Res 39:35–47

    Google Scholar 

  4. Stark W, Urbach G, Hamilton JS, Forss DA (1973) J Dair Res 40:39–46

    Google Scholar 

  5. Stark W, Urbach G, Hamilton JS (1976) J Dair Res 43:469–477

    Google Scholar 

  6. Stark W, Urbach G, Hamilton JS (1976) J Dair Res 43:479–489

    Google Scholar 

  7. Mick S, Mick W, Schreier P (1982) Milchwissenschaft 37:661–665

    Google Scholar 

  8. Forss DA, Angelini P, Bazinet ML, Merritt C (1967) J Am Oil Chem Soc 44:141–143

    Google Scholar 

  9. Badings HT (1970) Ned Melk Zuiveltijdschr 24:147–245

    Google Scholar 

  10. Blank I, Fischer K-H, Grosch W (1989) Z Lebensm Unters Forsch 189:426–433

    Google Scholar 

  11. Ullrich F, Grosch W (1988) J Am Oil Chem Soc 65:1313–1317

    Google Scholar 

  12. Ullrich F, Grosch W (1988) Fat Sci Technol 90:332–336

    Google Scholar 

  13. Esterbauer H (1968) Fette, Seifen, Anstrichm 70:1–4

    Google Scholar 

  14. Pirkle WH, Adams PE (1979) J Org Chem 44:2169–2175

    Google Scholar 

  15. Friedman L, Schechter H (1960) J Org Chem 25:877–879

    Google Scholar 

  16. Hall Jr HK, Blanchard Jr EP, Cherkofsky SC, Siega JB, Sheppard WA (1971) J Am Chem Soc 93:110–120

    Google Scholar 

  17. Brown HC, Brown CA (1963) J Am Chem Soc 85:1005–1006

    Google Scholar 

  18. Fried J, Heim S, Etheredge SJ, Sunder-Plassmann P, Santha-nakrishnan TS, Himizu J, Lin CH (1968) Chem Commun 1968:634–635

    Google Scholar 

  19. Sarris J, Latrasse A (1985) Agric Biol Chem 49:3227–3230

    Google Scholar 

  20. Sen A, Laskawy G, Schieberle P, Grosch W (1991) J Agric Food Chem (in press)

  21. Ullrich F, Grosch W (1987) Z Lebensm Unters Forsch 184:277–282

    Google Scholar 

  22. De Jonge AP, Van der Ven B, Verhage A (1961) Recl Trav Chim Pays-Bas 80:1186–1206

    Google Scholar 

  23. Siek TJ, Lindsay RC (1970) J Dairy Sci 53:700–703

    Google Scholar 

  24. Van Beers GJ, van der Zijden ASM (1966) Rev Fr Corps Gras 13:463–468

    Google Scholar 

  25. Jurriens G, Oele JM (1965) J Am Oil Chem Soc 42:857–861

    Google Scholar 

  26. Van der Zijden ASM, de Jong K, Sloot D, Clifford J, Taylor RJ (1966) Rev Fr Corps Gras 13:731–735

    Google Scholar 

  27. Verordnung (EWG) Nr. 570/88 der Kommission, Amtsblatt der Europäischen Gemeinschaft Nr. L55 vom 15.2.1988, S 31

Download references

Author information

Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, W-8046, Garching, Germany

    Sabine Widder, Alina Sen & Werner Grosch

Authors
  1. Sabine Widder
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Alina Sen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Werner Grosch
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01192013

Keywords

Search

Navigation