Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine

Abstract

To reveal the flavour differences in puff-pastries prepared by using butter (I) or margarine (II) the most important odorants in aroma extracts of both pastries were compared by application of aroma extract dilution analyses. The data revealed high FD-factors for δ-decalactone, (E)-2-nonenal, 4-hydroxy-2,5-dimethyl-3 (2H)-furanone (HDF), butanoic acid and 3- and 2-methyl-butanoic acid in I, while (Z)-2-nonenal, 4.5-epoxy-(E)-2-decenal, (E,Z)-2,4-decadienal, (E)-2-nonenal and HDF were the most odour-active compounds in II. A calculation of odour activity values (OAV; ratio of concentration to odour thresholds) confirmed that compared to I especially the significantly higher OAV's of the metallic smelling 4,5-epoxy-(E)-2-decenal and the fatty, green smelling (E,Z)-2,4-decadienal in combination with the lack of the coconut-like smelling δ-decalactone in II are mainly responsible for the differences in the overall flavours of both products. In addition, a quantification of diacetyl in I indicated that during baking a significant degradation of this key butter odorant takes place.