Abstract
The butter on its taste-aromatic properties is the quality standard for the majority of types of emulsion fat-and-oil products intended for the technological purposes and direct use in food. Recently majority technological and inexpensive components of compounding of fatty emulsion have superseded traditional raw components. Despite that, reference taste and aroma fatty emulsion product still are traditional notes of sour-creamy and sweet-butter.
Highlights
The substances directly participating in creation of specific taste and smell of butter are formed as a result of transformations of carbohydrates, amino acids and butterfat at technological processing and storage [1,2]
Various combinations of mentioned above aroma-forming compounds allow to model taste and aroma of dairy fatty emulsion received on various technological schemes
The maintenance of taste and aroma substances in natural dairy fatty emulsion fluctuates depending on mode of thermal processing of dairy fatty emulsion, temperatures and durations, modes and periods of storage of products and other technology factors
Summary
The substances directly participating in creation of specific taste and smell of butter are formed as a result of transformations of carbohydrates, amino acids and butterfat at technological processing (heating, souring, maturing, pasteurization etc.) and storage [1,2]. Research of basic physical and chemical characteristics of fatty emulsion, including on basis of milk processing products. To the major components of taste and a smell of fatty emulsion concern first of all dairy (dairy emulsions) and volatile fat acids: ant, acetic, propionic, butyric, capronic, caprylic, caprinic, etc.
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