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, C₁₂ 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, C₁₀ acid, phenol, p-cresol, indole and skatole contribute to butter flavour.