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| Quality and flavour compounds analysis of different commercial butter |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230680 |
| KeyWord:butter quality fatty acid characteristic flavour compound |
| FundProject:国家市场监督管理总局重点实验室（食用油质量与安全）开放研究基金资助（SYYKF202306）；国家市场监管总局项目（2023MK151） |
| Author Name | Affiliation | | ZHENG Meiyu1, ZHANG Tianyu1, NIE Qiangsheng1, ZHANG Liwei1,2,3,
DENG Weize4, MA Lin4, HE Dongping1,2,5,
ZHENG Jingcheng1,2,5, ZHOU Li1,2,5 | (1.Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation,
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of
Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
3.Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023,
China
4.Sichuan Zhangbingbing Biotechnology Corporation Limited, Guanghan 618300, Sichuan,
China
5.Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China) |
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| Abstract: |
| In order to provide references for the characteristic flavour compounds in butter, the physicochemical indexes (acid value, peroxide value, iodine value, saponification value) and fatty acid composition of 13 kinds of commercial butter were determined by national stardard, and the volatile compounds were analyzed by SPME-GC-MS. The characteristic flavour compounds were determined by OVA. The results showed that the acid value and peroxide value of 13 kinds of butter met the requirements of national standard except the acid value of sample 6. The fatty acids of butter were mainly composed of palmitic acid, stearic acid and oleic acid, and the total content of the three was more than 80%. A total of 156 volatile compounds were detected in 13 kinds of butter, and 68 of them (OVA>1) made important contributions to the flavour of butter, mainly including aldehydes, ketones, esters, alkanes, acids, heterocycles, alcohols and unsaturated hydrocarbons. 18 Characteristic flavour compounds were determined by OVA>100. They were benzaldehyde, n-hexanal, 2-undecylenal, 3-methyl-1-pentylaldehyde, nonylaldehyde, decylaldehyde, pentadecanal, (E) -2-heptenal, n-octanal, undecylal, (E)-2-octenal, 2-decylenal, (E,E)-2, 4-heptadienal, n-decanoic acid, acrylic anhydride, 2-ethylcyclobutanol, undecylane and propyloctanolactone. More than 70% of the commercial butter characteristic flavour compunds are aldehydes, which has the most significant effect on the flavour of butter. |
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