Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

TLDR: In this paper, the authors measured thresholds of 31 volatile compounds found in butter were measured in deodorized butter and thresholds of seven volatiles were tested in fresh butter, including Butyric acid, diacetyl, delta-decalactone, 2-nonanone, gamma-undecal-actone and n-hexanal, oftreported constituents of milk fat.

Abstract: SUMMARY —Taste thresholds of 31 volatile compounds found in butter were measured in deodorized butteroil and thresholds of seven volatiles were measured in fresh butter. Thresholds of mixtures of each of the major classes of volatile compounds (free fatty acids from C2 through C12, gamma-lactones from C7 through C11, even-numbered deltalactones from C8 through C14 and methyl ketones from C3 through C13 except C12 were determined as well as thresholds of single compounds of these classes. Butyric acid, diacetyl, delta-decalactone, 2-nonanone, gamma-undecalactone and n-hexanal, oftreported constituents of milk fat, had thresholds in butteroil of 0.66, 0.055, 1.4, 7.7, 0.95 and 0.19 ppm, respectively. The threshold of a mixture of free fatty acids from C2 through C12 was 0.55 ppm. Synergistic interactions among methyl ketones and free fatty acids were pronounced and interactions among aldehydes were weak, while interactions among lactones were not apparent.