Butter Flavoring Research Articles

Solid-Phase Microextraction for Flavor Analysis

The application of solid-phase microeffraction (SPME) for flavor analysis has been studied. SPME headspace and liquid sampling were tested for 25 common flavor components in dilute aqueous solution. The addition of salt generally enhances SPME adsorption. Larger sample volume and a smaller volume of headspace over the liquid sample also increase the sensitivity of SPME-based analysis. For thermal desorption following SPME, a GC injector liner with small diameter, e.g., 1 mm i.d., improves resolution and obviates the need for cryogenic focusing. The SPME technique was applied to authentic samples: ground coffee, a fruit juice beverage, and a butter flavor in vegetable oil. The advantages and limitations of SPME are discussed

MODIFIED PREGELATINIZED POTATO STARCH IN LOW‐FAT GROUND BEEF PATTIES

ABSTRACTEffects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all‐beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.

Composition and Flavor of Milk and Butter from Cows Fed Unsaturated Dietary Fat and Receiving Bovine Somatotropin

Composition and flavor of milk and butter were evaluated from cows divided into four treatments including a control, control with bST, added dietary fat from sunflower seeds with bST, or added dietary fat from safflower seeds with bST. Feeding added unsaturated dietary fat resulted in lower concentrations of short-and medium-chain and higher concentrations of long-chain fatty acids in milk fat and butter. Milk fat unsaturated fatty acid concentrations were 25.0, 28.4, 39.6, and 37.9%, and butter unsaturated fatty acid concentrations were 23.0.26.9, 37.8, and 36.2% for control, control with bST, sunflower seeds with bST, and safflower seeds with bST, respectively. Sensory evaluations indicated that butters from the bST with sunflower seed and bST with safflower seed treatments were equal or superior in flavor to the control butter. Milk from cows receiving bST or fed added unsaturated dietary fat and receiving bST was no more susceptible to oxidized off-flavors than control milk. Butters from sunflower seed and safflower seed treatments with bST contained higher concentrations of unsaturated fatty acids, were softer at 4 and 20°C, and possessed acceptable flavor and processing characteristics compared with butters from control and control with bST.

Etude chimique du smen marocain

Summary Chemical study of moroccan smen The chemical investigations on {( smen » showed that total fatty acids and unsaponifiable fractions are similar to the corresponding fractions in butter. Although smen is relatively a hydrolyzed product, the lipolysis taking place is a selective process. The short chain fatty acids, particularly butyric acid, are preferentially liberated. The insaturated fatty acids are liberated to an intermediate extent with a more rapid rate on oleic acid. The saturated fatty acitl) are Iiberated at the final steps of lipolysis. Within this fraction, myristic and i;Palmitic acids predomina te. Despite salting and development of acidity, both favoring oxydation, smen is relatively non oxydized product. This might be explained by the way it is stored. The aqueous phase components are generally reduced. This reduction results either from a rnicrobial degradation or a loss in the exsuda te. Diacetyl, which is responsible for the flavor of butter, is destroyed during the elaboration of smen. Therefore, Diacetyl doesn't contribute to the flavor of smen.

Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts

ABSTRACTNewly harvested and cured cv. Florunner jumbo (>8.33 mm dia), split (>6.75 mm dia) and no. 1 (<7.14, >6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed‐coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap‐bag storage yielded the darkest raw seed coats, while plastic bag‐CO2 generally maintained the highest moisture level and produced the darkest butter.

4414229 Margarine and the like spread with natural butter flavor: Abraham I Bakal, Allen C Buhler assigned to Cumberland Packing Corp

4414229 Margarine and the like spread with natural butter flavor: Abraham I Bakal, Allen C Buhler assigned to Cumberland Packing Corp

The Constituents of Natural Butter Flavor and Synthesis of δ-Alkylvalerolactone

The characteristic flavor of natural butter from Hokkaido was studied by means of standard methods. The natural butter was treated with 5% KOH-C2H5OH solution obtaining saponifiable matter. Authors found δ-n-propyl- (VIIIa), δ-n-butyl- (VIII), δ-n-amylvalerolactone (VIIIc) as its new flavor.δ-Alkylvalerolactone (VIII) was prepared from resorcin (I) as follows : ethyl-, allyl-, and crotylcyclohexane-2, 6-dione (IIIa, b, c) were prepared by reduction of I into dihydroresorcin (II) followed by ethylation, allylation and crotylation. The resulting IIIa, b, c were hydrolyzed by Ba (OH) 2 solution, to give 5-ketocaprylic, 5-keto-8-nonenoic and 5-keto-8-decenoic acid (IVa, b, c), thus IVa, b, c were esterified with ethanol, the resulting ethylester (Va, b, c) were reduced into oxy acid ester (VIIa, b, c) by Meerwein-Ponndorfs' method or catalytic reduction on palladium. VIIa, b, c were saponified with 5% KOH-C2H5OH solution then acidified with 10% H2SO4 solution thus obtaining WIIIa, b, c respectively.

Volatile compounds in butter oil: II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter

SummaryThe flavours of the following compounds were determined in synthetic butter prepared from 84% steam-deodorized butter oil and 16% water: C6, 8, 10, 12, 14 δ-lactones, C12 γ-lactone, C2, 4, 6, 8, 10, 12, 14n-alkanoic acids, phenol, m- and p-cresols, o-methoxyphenol, indole and skatole. C6, 8, 10 δ-lactones, C2, 4, 6, 8, 10, 12, 14n-alkanoic acids, phenol, m- and p-cresols, o-methoxyphenol and volatile fractions from butter oil were also evaluated in bland butter. None of the compounds listed constitute basic butter flavour on their own, but C8, 10 δ-lactones, C10 acid, phenol, p-cresol, indole and skatole contribute to butter flavour.

Influence of Free Fatty Acids on Sweet Cream Butter Flavor

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.

A new γ‐lactone found in butter

AbstractA characteristic component of butter flavour is 2,3‐dimethyl‐2,4‐nonadien‐4‐olide, the enol lactone of 2,3‐dimethyl‐4‐oxo‐2‐nonenoic acid. Homologues have not been found. The substance which has a strong odour reminiscent of celery and occurs in an amount of about 0.5 mg/kg butter, was called “bovolide”.The elucidation of its structure and its synthesis are described. Also several related compounds have been synthesized.

Dimethyl Sulfide and the Flavor of Butter

Dimethyl Sulfide and the Flavor of Butter

Palatable vegetable-oil milk.

Because of the widespread use of diets low in saturated fats, many patients are restricted to the use of skim milk as a substitute for whole Many of these same patients are instructed to take vegetable oil as a substitute for animal fat. The following recipe for a vegetable-oil milk was devised to meet the foregoing requirements and to provide the satiety value of a palatable whole Materials and Method Five and one-half cups of cold water, 2 cups of powdered skim milk, 2⅓ oz. of vegetable oil, e. g., corn oil, cottonseed oil, or peanut oil, and between 4 and 13 drops of butter flavor, depending on individual preference, will make 1½ qt. of milk. Place the cold water in a 2-qt., narrow-mouthed fruit jar. Stir in the powdered skim Add the oil and butter flavor. Attach the beater head of a high-speed electric blender to

THE EFFECT OF UNTREATED AND CHLORINATED WATER ON THE KEEPING QUALITY OF BUTTER

SummaryThe investigation had as its principal objects, determination of the microbiological effectiveness of the chlorination of polluted water supplies used for buttermaking, the influence of high chlorine dosages on butter flavour and an examination of the reproducibility of butter grading by subjective methods.A preliminary trial in which pasteurized sweet cream was made into butter using polluted as well as chlorinated water, revealed that there were marked differences in the condition and quality of the finished product. Butter washed with contaminated water developed rancidity within twenty‐one days at 37 to 41 °F. whereas water from the same source, but which contained 5 p. p.m. residual chlorine, resulted in butter which retained a pleasing flavour and aroma for six weeks.In the main experiment, six duplicate lots of unsalted butter were made from ripened cream, using treated and untreated water from the same source, with identical buttermaking methods. The untreated water contained large numbers of psychrophilic bacteria, including Pseudomonas putrefaciens. These organisms grew actively in unsalted butter held at 45 to 50°F. Chlorination of the water with varying dosages of from 10 to 200 p. p.m. available chlorine, sixteen hours before use, resulted in practically a complete destruction of the spoilage organisms. The cream used during the main experiment was ripened at 40 to 50°F. for two days after pasteurizing by the H. T.S. T. method before churning. On microbiological examination, the butter produced from this cream was found to contain large numbers of spoilage organisms, and became rancid within four weeks when stored at 45 to 50°F. However, the microbiological results indicate the superior quality of those butters made with chlorinated water.A consensus of the grading results obtained, substantiates the anticipated superior quality of butter made using chlorinated water, compared with that made with an impure supply. No chlorine taint was detected in the butter, although water containing as much as 100 to 200 p. p.m. residual chlorine had been used in preparing two of the samples. The arbitrary nature of subjective grading is reflected in the differing conclusions arrived at by individual members of the graders' panel.

Products And Processes: Butter Flavoring.

Products And Processes: Butter Flavoring.

乳製品のダイアセチルに就て

1) The small amount of diacetyl in milk products was microdetermined by the gravimetric method (Nickel salt mothod) and colorimetric method (modified creatine test). It was found that colorimetric method had better result in this determination, because of the sensibility and simplicity.2) Diacetyl contents in butter, cream and butter milk were 0.22 to 0.29, 0.183 to 7.0, and 0.38 p. p. m. respectively.3) Diluted solution of synthetic diacetyl smelled of butter. Therefore we think that diacetyl is one of the factors of butter flavor.

Relation of the Essential Oils of Coronopus didymus to the Tainting of Butter

Coronopus didymus is a cruciferous weed which grows abundantly in the summer rainfall areas of northern New South Wales and southern Queensland. When eaten by cows, a characteristic taint is produced in the milk, cream and butter, resembling, particularly in butter, a scorched or burnt flavour. This taint is intensified by heat treatment of the cream and is responsible for considerable economic loss. The taint cannot be controlled by removal of the cows from the affected areas a few hours before milking, or by modern methods of cream processing in the factory.

Diacetylに關する研究 (第2報)

The impure alcohol separated in the distillation of alcohol amounting to 0.3-2% far the yield of 95% pure alcohol contains about 0.5% of diacetyl and a large quantity of methanol; thus there has been found no suitable use as alcohol itself.Now we tried to separate diacetyl from the alcohol and to utilize it as butter flavo ur. etc.30 g of NaHSO3, 25 cc of aniline or 125 cc of 25% solution of hydroxylamine HCl was added to IL of the impure alcohol and diacetyl was obtained by distillation after acidification with H2SO4 from the separated diacetyl compound.30 g of NaHSO3, 25 cc of aniline or 125 cc of 25% solution of hydroxylamine HCl was added to IL of the impure alcohol and diacetyl was obtained by distillation after acidification with H2SO4 from the separated diacetyl compound.

Diacetylに關する研究 (第四報)

The impure alcohol separated in the distillation of alcohol amounting to 0.3-2% far the yield of 95% pure alcohol contains about 0.5% of diacetyl and a large quantity of methanol; thus there has been found no suitable use as alcohol itself.Now we tried to separate diacetyl from the alcohol and to utilize it as butter flavo ur. etc.30 g of NaHSO3, 25 cc of aniline or 125 cc of 25% solution of hydroxylamine HCl was added to IL of the impure alcohol and diacetyl was obtained by distillation after acidification with H2SO4 from the separated diacetyl compound.30 g of NaHSO3, 25 cc of aniline or 125 cc of 25% solution of hydroxylamine HCl was added to IL of the impure alcohol and diacetyl was obtained by distillation after acidification with H2SO4 from the separated diacetyl compound.

An Analysis of the Results of the 1947 Collegiate Students’ International Contest in Judging Dairy Products

Summary 1.The key to the success of the winning contestants lay in their abilities to evaluate the flavor of the dairy products more nearly in line with the judgment of the official than their competitors. Also, they approximated more nearly the judges' decision in scoring and determining the body and texture of Cheddar cheese and vanilla ice cream. The three high contestants agreed that no body and texture defects were present in the butter samples scored. 2.The items of melting quality and color of ice cream, sediment, container and closure of milk, color and salt of butter, and color of cheese are not so important as flavor and/or body and texture in testing the judging proficiency of the participants in the contest. 3.With the exception of ice cream, contestants of the fourth quartile failed to score higher because of their inability to place a correct score on the flavor of the product. 4.Concerning the use of the suggested normal range in the scoring of each product, the following tendencies were observed: In the scoring of the flavor of butter, the contestants were more conservative than the judges. In the rating of the flavor of cheese and milk, the contestants and the judges were equally moderate. In the scoring of the flavor of ice cream, the contestants were much more conservative than the judge. All contestants were exceedingly cautious in placing scores on the body and texture of cheese and ice cream.

Effect of Various Bacteria on Diacetyl Content and Flavor of Butter

Summary A modification of the Pien, Baisse, Martin method for diacetyl determination proved accurate, highly sensitive and rapid. A large number of bacterial cultures, including widely differing genera, proved capable of destroying diacetyl added to sterile skim milk. Several Pseudomonas species isolated from butter and creamery water supplies actively destroyed diacetyl in experimental butters. Commercial butters known to consistently carry large numbers of bacteria of this type showed a pronounced loss of diacetyl during keeping-quality tests. Preliminary trials on experimental butters indicated that Ps. putrefaciens reduced diacetyl to acetylmethylcarbinol and 2,3-butylene glycol. Results indicated that the factor responsible for inhibition of Pseudomonas species by butter starters in butter is Str. lactis or related bacteria. The specific factor is presumably acid produced by the inhibiting bacteria.