Volatile compounds in butter oil: II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter

Abstract

Summary The flavours of the following compounds were determined in synthetic butter prepared from 84% steam-deodorized butter oil and 16% water: C 6, 8, 10, 12, 14 δ-lactones, C 12 γ-lactone, C 2, 4, 6, 8, 10, 12, 14 n -alkanoic acids, phenol, m - and p -cresols, o -methoxyphenol, indole and skatole. C 6, 8, 10 δ-lactones, C 2, 4, 6, 8, 10, 12, 14 n -alkanoic acids, phenol, m - and p -cresols, o-methoxyphenol and volatile fractions from butter oil were also evaluated in bland butter. None of the compounds listed constitute basic butter flavour on their own, but C 8, 10 δ-lactones, C 10 acid, phenol, p -cresol, indole and skatole contribute to butter flavour.