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Dimethyl Sulfide and the Flavor of Butter

Department of Food Science and Technology, Oregon State University, Corvallis

D. A. Forss

Division of Dairy Research C.S.I.R.O., Melbourne, Australia

ABSTRACT

Dimethyl sulfide (Me₂S) was first isolated from milk by Patton et al. (6) and its presence in milk and other dairy products has since been confirmed (2, 9, 10). At concentrations slightly above threshold, the compound has been reported to contribute to the typical flavor of milk (6). In the course of research on the flavor components of butter, both at Oregon State University (OSU) and at the Division of Dairy Research, C.S.I.R.O., Australia, it has become apparent that Me₂S also is a significant flavor component in fresh butter. The purpose of this communication is to report the isolation of Me₂S from butter and to relate some of its observed flavor properties in butter.

Dimethyl sulfide was isolated from bulk butter cultures, cultured cream, cultured cream butter, sweet cream butter, the head space of butter churns, and the head space of butter samples in the OSU laboratories. It was isolated from sweet cream butter in Australia.