Flavor of butter

Several aliphatic carboxylic acids have been known for centuries, and their common names reflect their historical sources. Formic acid was extracted from ants formica in Latin. Acetic acid was isolated from vinegar, called acetum ( sour ) in Latin. Propionic acid was considered to be the first fatty acid, and the name is derived from the Greek protos pion ( first fat ). Butyric acid results from the oxidation of butyraldehyde, the principal flavor of butter butyrum in Latin. Caproic, caprylic, and capric acids are found in the skin secrehons of goats caper in Lahn. The names and physical properties of some carboxylic acids are listed in Table 20-1. 

Several ingredients are added to make margarine more closely resemble butter orange p-carotene (Section 10.5) is often added for color, salt for flavor, and 3-hydroxy-2-butanone [CHgCOCHTOHjCHa] or 2,3-butanedione (CH3COCOCH3) to mimic the flavor of butter. 

Butter Because of their commercial significance, the flavor of butter and butter oil has been studied extensively. More than 230 volatile compounds have been identified in different types of butter as well as butter oil (20). The typical flavor of fresh butter is influenced by carbonyl compounds formed by oxidation of unsaturated fatty acids in milk. Critical flavors in butter have recently been reviewed (21, 22). 

Using odor activity value (ratio of concentration to odor threshold), Forss et al. (23), Urbach et al. (24), and Stark and co-worker (25-27) reported 5-decalactone, 8-octalactone, decanoic acid, dodecanoic acid, skatole, and indole as important contributors to the flavor of butter oil. In addition, the data of Siek et al. (28) indicated that in fresh butter, the levels of butanoic acid, caproic acid, 5-decalactone were above their taste threshold. 

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. 

In response to the problems associated with the handling of unsalted butter, a new milkfat product was developed in New Zealand to combine the superior flavor of butter with the ease of handling of AMF. Initial shipments of this product, fresh frozen milkfat for recombining (FFMR) were favorably received, and FFMR quickly became established as the preferred alternative to unsalted butter (72). 

Introduction. The flavor of butter and butter fractions is very attractive to the human palate due to their content of very short chain fatty acids. Furthermore, the word butter is appreciated by the consumer. Due to this, there has been a growing interest in recent years, especially in Europe, to use butter stearin and other butter fractions in pastries such as Danish pastries and croissants (108, 109). The properties desired in puff pastry butter are similar to those outlined for puff pastry margarine in Section 5.2. 

The temperature of pasteurization of cream in Europe is 180° F. while lower temperatures are extensively used in this country. Rogers, Berg, and Davis say that in the continuous pasteurization of sweet cream for butter making, a temperature not lower than 166° F. nor higher than 175° F. should be used. Examination of the butter after storage indicates that pasteurization at 150° F. or lower leaves in the cream some factor causing a deterioration of the butter. The flavors of butter made from cream pasteurized at 180° F. is somewhat affected by heat. 

Acetic acid derivatives Diacetyl, acetoin (D 3) Flavor of 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. 

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. 

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. 

In addition to the previously mentioned chemical tests, methods based on the carbonyl content of oxidized fats have also been suggested (Henick et al 1954 Lillard and Day 1961) as a measure of oxidative deterioration. The procedures determine the secondary products of autoxidation and have been reported to correlate significantly with the degree of off-flavor in butter oil (Lillard and Day 1961). The methods, however, are cumbersome and are not suited for routine analysis. 

Acidity. The development of a fishy flavor in butter is well known. Cream acidities ranging from 0.20 to 0.30% appear to represent those levels at which flavor development is marginal (Parks 1974). Although the development of fishy flavors in unsalted butters is rarely encountered, it is not restricted to those products containing salt. Pont et al. (1960) induced the development of a fishy flavor in commercial butter-fat by the addition of nordihydroguaiaretic acid and citric or lactic acid. In addition, Tarassuk et al. (1959) reported the development of fishy flavors in washed cream adjusted to pH 4.6. 

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. 

The cAEDA has further been used to detect flavor defects during storage of beer [18], butter oil [29], extruded oat meal [39], trout [50] and soybean oil [53], Furthermore, the influence of the processing on the flavor of white sesame seeds [46], strawberries [48] and apples [54] has been studied. 

In a similar study on butter flavor [28] we recently showed that a mixture of diacetyl, 8-decalactone and butanoic acid dissolved in sunflower oil in the same concentrations occurring in a cultured butter, closely matched the flavor of the butter itself. 

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