Changes during storage in volatile compounds of butter produced using cow, sheep or goat's milk

Tahmas-Kahyaoglu D., ÇAKMAKÇI S., HAYALOĞLU A. A.

SMALL RUMINANT RESEARCH, cilt.211, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 211
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.smallrumres.2022.106691
  • Dergi Adı: SMALL RUMINANT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Butter, Volatiles, Shelf life, Milk species, SOLID-PHASE MICROEXTRACTION, FATTY-ACID PROFILE, FLAVOR COMPOUNDS, SENSORY CHARACTERISTICS, ORGANIC-COMPOUNDS, STARTER CULTURE, DAIRY-PRODUCTS, CHEDDAR CHEESE, LIPOLYSIS, PATHWAYS
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur compounds were most common in goat butter. 2,3-butanedione (diacetyl) is accepted as the key compound for the typical butter flavour, and was detected only in cow butter and decreased during storage. However, 2,3-butanediol, which is one of the main compounds produced by lactic acid bacteria with pyruvate catabolism, was determined in all kinds of butter.