Butter flavor compounds

Materials. Samples were obtained from a variety of sources. Fruits and juices were purchased locally. All oils, peanut butter, and food starch samples were supplied by food processors. Flavor compounds used in the preparation of standards were... 

Most of the flavor compounds in fats and oils are produced by the reaction of oxygen with unsaturated fatty acids in triacylglycerols or polar lipids. On the other hand, some flavor compounds such as those present in cocoa butter, roasted sesame oil, or roasted peanut oil are generated by the interaction of reducing sugars with amino compounds during thermal processing. 

The most comprehensive study on the flavor compounds of cocoa butter was that of Carlin et al. (34—37). They compared the volatile compounds of cocoa butters... 

Flavor. One of the most important consumer attributes of butter is the pleasing flavor. Butter flavor is made up of many volatile and nonvolatile compounds. Researchers have identified more than 40 neutral volatiles, of which the most prominent are lactones, ethyl esters, ketones, aldehydes, and free fatty acids (102). The nonvolatiles, of which salt (sodium chloride) is the most prominent, contribute to a... 

Flavors. Most of the flavors used in shortenings are butterlike. Diacetyl was the major butter flavor used in fat and oil products until improved analytical techniques identified other flavor components in butter. Today, the U.S. FDA regulations allow safe compounds that impart a suitable flavor to the finished product (16). The choice of a particular flavor or blend of flavors depends on the expertise and the taste preference of the product developer. 

C12H22O2, Mr 198.30, dfd 0.948-0.954, is a colorless to slightly yellowish liquid with a powerful fruity, peach-like and oily odor. It may be produced in the same way as 8-decalactone. T ike that compound, it is mainly used in cream and butter flavors. 

Milk fat has been a natural part of the human diet for several millennia. The important attribute of milk fat as a food ingredient is its delicate, pleasing flavor. The flavor and mouth-feel of milk fat are far superior to those of any other edible fat. A large number of different flavor compounds occur in milk fat at their flavor thresholds. The palatability of dairy products is also influenced by the fat texture. The taste of milk results to a great extent from the emulsion-colloidal structure that of butter results from its crystalline structure. 

Flavor defects in milk and cream are collectively referred to as the oxidized flavor , in butter as metallic or tallowy . Oxidized flavors are noticeable in stored milk at very low levels of oxidation, usually at a peroxide value less than 1, because the low molecular weight off-flavor compounds are more readily volatilized in the predominantly aqueous matrix of milk. The development of oxidized flavor is most evident in fluid milk, cream and butter, because they have mild and more delicate flavors. 

The compound above is an artificial flavor added to microwave popcorn and movie-theater popcorn to simulate the butter flavor. Interestingly, this very same compound is also known to contribute to body odor. Name the following compounds ... 

In addition to the 5-lactones of structure (41), other lactonic aroma components with a saturated ring are known, the structure of which, however, is somewhat different from that of the n-series represented by (41). These are 6-hydroxy-5-hexanolide (42), identified in tomato (557), and three cyclic compounds carrying an unsaturated chain in position 5, viz. (Z)-7-decen-5-olide (jasmine lactone) (44) 712), identified in the flavor of black tea (50) together with methyl jasmonate (779). (Z)-9-dodecen-5-olide (45) and (Z)-9-tetradecen-5-olide (46), the latter two lactones having been isolated from butter flavor (50, 725). On the other hand, lactone (43) was isolated from milk where it is present in a quantity of 10 pg/kg (0.001 ppb) (247) this quantity, however, is probably much lower than the threshold value. 

Table 2 Comparison of VolatUe Compounds from Artificially Butter Flavored Commercial Microwave Popcorn Using Direct Helium Purge and Supercritical Fluid Extraction Followed by Dynamic Headspace Purge ...

Figure 5 A section of total ion chromatogram from freshly popped popcorn (butter flavored) using SFE and SFE DHP methods. Note the improvement in 2-acetyl-l-pyrroline, a character-impact compound, by the SFE method. SFE, supercritical fluid extraction SFE DHP, SFE dynamic headspace purge.

The common (trivial) names of some fatty acids are of long standing, and often indicate the initial source studied. As examples butyric acid is a major component of butter flavor the 6, 8, and 10 saturated fatty acids have been called the goaty acids because they impact characteristic flavors of goat and sheep milk and cheese and the terms olein and stearin were applied in the early manufacture of oleomargarine and compounded shortenings to the liquid and solid fractions, respectively, of tallow separated by pressing. 

Among the terpenoids, phyte-l-ene, neophytadiene, phyte-2-ene and famesol were all highly concentrated in fraction FI compared to the non-extracted control. These compounds were previously associated with beef flavor i Larick et aL (52) and by Peterson and Chang (55). They were also identified in butter fat by Urbach and Stark (31) and in lamb by Suzuki and Bailey (25). Concentration of some of these compounds correlate highly with gras flavor of beef. 

Dupuy and coworkers have reported a direct gas chromatographic procedure for the examination of volatiles in vegetable oils (11). peanuts and peanut butters (12, 13), and rice and com products (14). When the procedure was appTTed to the analysis of flavor-scored samples, the instrumental data correlated well with sensory data (15, 16, 17), showing that food flavor can be measured by instrvmental means. Our present report provides additional evidence that the direct gas chromatographic method, when coupled with mass spectrometry for the identification of the compounds, can supply valid information about the flavor quality of certain food products. Such information can then be used to understand the mechanisms that affect flavor quality. Experimental Procedures... 

Classify the following as element, compound, or mixture, and justify your classifications salt, stainless steel, tap water, sugar, vanilla extract, butter, maple syrup, aluminum, ice, milk, cherry-flavored cough drops. 

Unsaturated fats, as noted in Section 13.3, tend to be liquids at room temperature. They can be transformed to a more solid consistency, however, by hydrogenation, a chemical process in which hydrogen atoms are added to carbon—carbon double bonds. Mix a partially hydrogenated vegetable oil with yellow food coloring, a little salt, and the organic compound butyric acid for flavor, and you have margarine, which become popular around the time of World War II as an alternative to butter. Many food products, such as chocolate bars, contain partially... 

Salt, sodium chloride classification compound. Stainless steel, mix of iron and carbon classification mixture. Tap water, dihydrogen oxide plus impurities classification mixture. Sugar, chemical name sucrose classification compound. Vanilla extract, natural product classification mixture. Butter, natural product classification mixture. Maple syrup, natural product classification mixture. Aluminum, metal classification in pure form—element (sold commercially as a mixture of mostly aluminum with trace metals, such as magnesium). Ice, dihydrogen oxide classification in pure form—compound when made from impure tap water—mixture. Milk, natural product classification mixture. Cherry-flavored cough drops, pharmaceutical classification mixture. 

Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

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. 

Taste is only one of several qualities of a process or product that is affected by an excess of either of these 10ns. Some raw materials are naturally too acidic, others too alkaline—so that neutralizers must be added to adjust the pH within an acceptable range. In die dairy industry, for example, the acid in sour cream must be adjusted by the addition of alkaline compounds in order that satisfactory butter can be churned. Quite often, the pH may be difficult to adjust or to maintain after adjustment. Stability of pH can be accomplished by the addition of buffering agents that, within limits, effectively maintain the desired pH even when additional acid or alkali is added. For example, orange-flavored instant breakfast drink has just... 

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