Abstract
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.
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