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Journal of Dairy Science Vol. 53 No. 6 700-703
© 1970 by American Dairy Science Association ®
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Semiquantitative Analysis of Fresh Sweet-Cream Butter Volatiles1,2,

T. J. Siek and R. C. Lindsay

Department of Food Science and Technology, Oregon State University, Corvallis 97331

ABSTRACT

The neutral volatile fraction of fresh sweet-cream butter was analyzed semiquantitatively by capillary gas-liquid chromatography. Butter concentrations for 49 compounds ranged from approximately five parts for {delta}-dodecalactone to 5 x 10–4 parts per million (ppm) for benzene. Other compounds whose concentrations were determined include odd-number methyl ketones, several alkanals, {delta}-lactones, {gamma}-lactones, diacetyl, ethyl esters, and a number of aromatic compounds. Delta-C10; C12, and C14 lactones were above 1 ppm; methyl ketones were approximately 0.1 to 0.4 ppm; alkanals were generally lower than ketones, and aromatic compounds were in the parts per billion.

FOOTNOTES

1 Technical Paper no. 2581, Oregon Agricultural Experiment Station.

2 This investigation was supported by U.S. Department of Agriculture Research Grant no. 12-14-100-7657(73).






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