Abstract
SUMMARY A threshold pattern for the even‐numbered free fatty acids (FFA) in butter depended on chian‐length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain‐length increased through hexanoic and octanoic acids. Threshold values decreased from octanoic acid through dodecanoic acid as the chain‐length increased. The determination of AFT values for FFA in butter allowed an estimation of the importance of fatty acids in butter flavor. Mixture threshold results obtained support the concept that flavor components interact at subthreshold concentrations. Decrease in preference was shown for butter containing suprathershold levels of total FFA.
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