Fatty Acids In Butter Research Articles

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.

動物性脂肪の酸化変質と着色化に関する化学的研究

(1) バター脂肪の通気酸化および加熱処理において生成する酸化酸について検討した。酸化酸は,通気処理による酸化で生成するが,酸化の誘導期には,酸化酸の生成はきわめてわずかである。過酸化物の生成が起こると,これに比例して酸化酸も増加してくる。(2) 脂肪の加熱によつて,酸化酸が生成する。酸化程度が高い脂肪ほど,加熱処理による酸化酸の生成量が大である。加熱着色化脂肪の色調は,酸化酸の量に比例する。(3) 自動酸化した脂肪は,色調が淡色である。また自動酸化によつて,暗褐色樹脂状体の酸化酸が分離されるので,分離操作における〓化で変性着色した酸化産物が脂肪に含まれることがある。(4) 酸化酸は,石油エーテルに不溶であるが,脂肪酸濃度が高い石油エーテル溶媒には溶解する。(5) 脂肪中の〓化酸の一部は,エステルの形態で存在する。したがつて酸化酸の定量的な分離には,試料の加水分解を必要とする。この種のエステル化合物は,自動酸化で生成する。また,加熱処理によつて,この種の酸化産物の生成は促進される。

Effect of Excess Alkali in the Determination of Water-Insoluble Fatty Acids in Butter

Effect of Excess Alkali in the Determination of Water-Insoluble Fatty Acids in Butter

Some Studies on the Nutritive Value of Butter Fatty Acids

Some Studies on the Nutritive Value of Butter Fatty Acids

Hydrogenation of the fatty acids in butter with raney nickel

AbstractA description is given of the complete hydrogenation of the fatty acids of butter to an iodine number of one in a very gentle way, namely with the help of a Raney‐nickel catalyst, at a low temperature and a pressure of one atmosphere. It proved to be possible to carry out the hydrogenation in aqueous solution. The best results were however obtained in alcoholic solution. The influence of temperature and a promotor (ammonium chloroplatinate) were studied.

The Fatty Acids of Butter

The Fatty Acids of Butter

The relation between the specific gravity and the insoluble fatty acids of butter and other fats

The relation between the specific gravity and the insoluble fatty acids of butter and other fats

Estimation of soluble and insoluble fatty acids in butter

Estimation of soluble and insoluble fatty acids in butter