バターの揮発性香気物に関する研究-1・2-

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Flavor concentrates were prepared from 16kg of fresh sweet-cream butter by distillation under reduced pressure.In the concentrates, volatile fatty acids of C3, i-C4, n-C4, i-C5, n-C5, n-C6, i-C8 and n-C8, and such volatile carbonyls as diacetyl, propionaldehyde, i-valeraldehyde, n-valeraldehyde, n-hexanal, 2-pentanone, 2-hexanone and 2-octanone were identified by means of gas-liquid chroma-tography with dilaurylphthalate-celite 545 column and a few other methods. The concentration of each substance in butter was estimated.The reconstituted butter from washed butter oil added by the mixture of these substances of commercial reagents demonstrated the distinct flavor of sweet-cream butter. The margarine added by the same mixture showed sweetcream butter like flavor.The possible role of these substances in the flavor of butter was discussed.
社団法人日本畜産学会の論文