Aroma butter

One disadvantage of fats contained within foodstuffs is the deterioration of the fat through oxidative rancidity. Many consumers find the aroma and flavor of deteriorated fats in foods repulsive, while others are fond of country ham and butter which owe thek aroma and flavor to fat rancidity and other breakdown products. The use of antioxidants (qv) makes such products commercially viable. 

Bl cetyl. Biacetyl [431-03-8] (2,3-butanedione) is a greenish yeUow liquid with a quinone odor. Biacetyl occurs naturally in bay oil and is readily soluble in organic solvents. It is a constituent of many food aromas, eg, butter, and is commonly used to flavor margarine. Flavor-grade biacetyl was available at 20.40/kg in July 1993, and is used as an odorant for coffee, vinegar, tobacco, and in perfumes. 

The lactones are the intramolecular esters of the corresponding hydroxy fatty acids. They contribute to the aroma of butter and various fruits. 15-Pentadeca-nolide is responsible for the musk-like odor of angelica root oil. Of the naturally occurring bicyclic lactones, phthalides are responsible for the odor of celery root oil, and coumarin for woodruff. 

Gupuacu is an Amazonian forest tree from Para state, Brazil. The fruits are 15-25 cm in length, 10-12 cm in diameter, and weigh between 0.8 and 2 kg. They are oblong fruits with a hard skin. The seeds contain caffeine and theobromine, alkaloids with stimulant properties. The seeds contain about 48% of a white fat similar to cocoa butter. The creamy-white pulp has an attractive and characteristic aroma and flavour. The fruits are consumed mainly as juice. 

Aliphatic carbonyl compounds, such as diacetyl, which has a butter-like odour, also may contribute to the aromas derived from the MaiUard reaction, and many of the Strecker aldehydes also have characteristic aromas (Table 12.1). 

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. 

Although citric acid is present in milk in small amounts (0.07-0.4%), it is a required substrate for production of desirable butter-like flavor and aroma compounds in cultured products. Because seasonal variation in the citrate content of milk is sufficient to affect the flavor of cultured products (Mitchell, 1979), milk may need to be supplemented with citrate to produce cultured products with consistent flavor. Citric acid is metabolized by many organisms found in milk, including S. lactis subsp. diacetylactis, Leuconostoc spp., Bacillus subtilis, various lactobacilli, various yeasts, coliforms, and other enteric bacteria. 

Orla-Jensen, S., Orla-Jensen, A. D. and Spur, B. 1926. The butter aroma bacteria. J. Bacteriol. 12, 333-342. 

Both fractions obtained from crackers extracted less than one week after baking had strong cracker-like aromas. The Freon 113 fraction had a cracker, roasted grain, cooked rice aroma while the ethyl acetate fractions had a cracker, sweet baked good, burnt butter aroma. A preliminary analysis of the two fractions by gas chromatography-mass spectrometry on a 25 m by. 22 mm methyl silicone column between 700 and 1800 retention indices showed the compounds listed in Table 2. 

Flavors added to microwave food systems have a greatly expanded role compared to flavors added to products prepared by conventional heating. The flavors must provide not only the characterizing flavor (i.e., lemon, butter, vanilla, etc.), but also the typical roasted, toasted, and baked flavors which do not develop in microwave heated products. New flavors designed for use in microwave products must mask the raw uncooked flavor characteristics and other undesirable flavor notes frequently found in many microwave bases. Microwave flavors must also deliver pleasant aromas into the room during the microwave process. Development of these flavors for microwave application is dependent upon a fundamental understanding of microwave heating on flavor performance in food systems. 

In general, microwave cake appeared to lack many of the nutty, brown, and caramel-type aromas observed in the conventional cake and was in fact more similar to the batter. Table 2 summarizes the predominant aranas noted from each extract in decreasing order. The predominant aromas in both batter and microwave cake were green vegetable notes. Brown, caramel, and potato notes were observed less frequently. The conventional cake profile contained more brown, caramel notes followed by butter, cucumber, potato, and finally, green vegetable aromas. 

Lozano, P. R., Miracle, E. R., Krause, A. J., Drake, M., and Cadwallader, K. R. (2007). Effect of cold storage and packaging material on the major aroma components of sweet cream butter. ]. Agric. Food Chem. 55, 7840-7846. 

Turmeric oleoresin is used essentially in institutional cooking in meat and certain processed products, such as prepared mustard, pickles and relish formulae, for frozen fish fillets, frozen potato croquettes, butter and cheese. The aroma of turmeric is, however, due to high-boiling components and is rather difficult to remove unless curcumin-oids are isolated by crystallization (Perotti, 1975). 

The chemistry of the flavour of milk fat and butter is very complex, involving a large number of compounds contributing to the overall aroma and taste. Approximately 200 volatile compounds have been identified in milk fat (Schieberle et al., 1993). However, many of the volatile compounds are present at concentrations below their individual flavour threshold level, and the extent to which these compounds contribute to the overall flavour profile is not known fully. The perceived flavour of milk fat can be altered by a change in the concentration of individual volatile compounds. The principal factor that can change the concentration of the volatile compounds is the feeding regime of the cow (Bendall, 2001). 

Christensen, T.C., Holmer, G. 1996. GC/MS analysis of volatile aroma components in butter during storage in different catering packaging. Milchwissenschaft. 51, 134-139. 

Systematic names for carboxylic acids use the -oic acid suffix, but historical names are commonly used. Formic acid was first isolated from ants, genus Formica. Acetic acid, found in vinegar, gets its name from the Latin word for sour (acetum). Propionic acid gives the tangy flavor to sharp cheeses, and butyric acid provides the pungent aroma of rancid butter. 

The best conditions were found at 480 bar and 100°C. A residual butter content below one per cent can be reached in 1,5 hours. The extraction temperature is limited at about 100°C. At higher temperature the content of free fatty acids increases, because it seems that a part of the triglycerides is splitted to fatty acids. The aroma losses are low and the defatted cocoa powder is of high quality. 

The scent of raw milk180,181 is generally considered faint and delicate. This aroma composition may be greatly altered by transformation of milk to various dairy products such as butter,182 cheese,183 and yogurt43 (Table 20). 

In 2004, Treofan GmbH developed a metallised version of its PLA biodegradable film that reduces permeability aromas, oxygen and water. The metallised Biophan PLA film is said to be suitable for packaging fatty foods such as butter and cheese, as well as for confectionery, where the mirror-like finish adds a decorative feature to the barrier properties. The metallised film meets both EU and US, Food Drug Administration food contact requirements. 

The remaining water is finely distributed across the fat phase by a kneading or extrusion process. During this phase aroma compormds, for example, lactic acid fermentation extracts, can be added to modify the taste profile in case sweet cream was used to produce the butter. 

By using aroma extract dilution analysis (AEDA) of the volatile fractions of fresh and stored butter oil, Widder et al. (29) determined diacetyl, butanoic acid, 8-octalactone, skatole, 8-decalactone, cw-6-dodeceno-8-decalactone, l-octen-3-one, and l-hexen-3-one as potent contributors to the flavor of butter oil. The concentration of l-octen-3-one, trani-2-nonenal, and i-l,5-octadien-3-one increased during the storage of the butter oil at room temperature. 

Table 5 shows the sensory evaluation by Schieberle et al. (30) of the different kinds of butter, namely, Irish sour cream (ISC), cultured butter (CB), sour cream (SC), sweet cream (SwC), and farmer sour cream (ESC). It revealed ISC butter and ESC butter with the highest overall odor intensities. Table 5 shows that 19 odor-active compounds were detected by aroma extract dilution analysis (AEDA) in a distillate of the ISC butter. The highest flavor dilution (ED) factors have been found for 5-decalactone, skatole, i-6-dodeceno-y-lactone, and diacetyl followed by trany-2-nonenal, cw,c -3,6-nonadienal, c/i-2-nonenal, and l-octen-3-one. 

There are several ways of making cultured butter from sweet cream. Pasilac-Danish Turnkey Dairies, Ltd. developed the IBC method (Figure 10) (81). The main principles of the IBC method are as follows. After sweet cream churning and buttermilk drainage, a starter culture mixture is worked into the butter, which produces both the required lowering of butter pH and, because of the diacetyl content of the starter culture mixture, the required aroma. The starter mixture consists of two types of starter culture (1) Lactococcus lactis and (2) L. cremoris and L. lactis ssp. diace-tylactis. With respect to production costs, the experience with this method shows that, for the manufacture of mildly cultured butter, the direct costs are only about one-third of the costs of other methods (81). 

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