Butter aroma profile

The three compounds presented in Table 6.34 are the key odorants of butter [63]. A comparison of the odour profiles of five samples of butter (Table 6.35) with the results of quantitative analysis (Table 6.34) show that the concentrations of these three odorants, which were found in samples 1 and 2, produce an intensive butter aroma. In samples 3 and 5, the concentration of 2,3-butanedione is too low and, therefore, the buttery odour quality is weak. In sample 4, the excessively high butyric acid concentration stimulates a rancid off-flavour. 

Only the three compounds listed in Table 10.40 make an appreciable contribution to the aroma of butter. A comparison of the aroma profiles of five samples of butter (Table 10.41) with the results of a quantitative analysis (Table 10.40) show that... 

The aroma profile of unripened cheese, e. g.. Mozzarella, consists of butter-like, sweetish, salty and sour notes produced by 1,5-decalactone, NaCl and lactic acid. The characteristic odor and taste of the type of cheese are formed during ripening, whereby the composition of the microflora and the storage conditions (temperature, air humidity, time) have the greatest influence. For a soft cheese (Camembert) and a hard cheese (Emmentaler), the compounds mainly responsible for the odor and taste in the ripened product will be discussed here. 

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. 

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). 

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. 

The butter-like note of unripened cheese can still be detected in Camembert and Emmentaler, but the intensity is lower, because other aroma substances formed during ripening become evident. Thus, Camembert also has mushroom-like, sulfurous and flowery notes and Emmentaler, nutty, sweet and fruity notes. In comparison with unripened cheese, the taste profile is extended to include a glutamate note and in the case of Emmentaler, an additional and characteristic sour/pungent impression. 

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