Studies on the Volatile Compounds of Butter:II. On Fresh Sour-Cream Butter

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Flavor concentrates were prepared from 13.3 kg of fresh sour-cream butter by distillation under reduced pressure.In the concentrates, volatile fatty acids of C1 plus C2, C3, i-C4, n-C4, i-C5, n-C6 and -C8, and such volatile carbonyls as diacetyl, propionaldehyde, i-butyraldehyde, n-butyraldehyde, i-valeraldehyde, n-hexanal, n-octanal, 2-hexanone and 2-heptanone were identified by means of gas-liquid chromatography with dilaurylphthalate-celite 545 column and a few other methods. In addition, several unknown acids and carbonyls were detected. The concentration of each substance in butter was estimated.The mixture of these substances of commercial reagents was added to sweet-cream butter and artificial sour-cream butters were made. The flavor of the butters were faborably accepted by expert sensory panels.Volatile carbonyl compounds were steam distilled at atomospheric pressure from 1kg each of fresh sour-cream butter and sweet-cream butter. Distilled 2:4-dinitrophenylhydrazones of the carbonyls were paper chromatographically identified and determined. The fact that monocarbonyl concentrations both in sour and sweet butters were approximately equal and other results suggested that not all methylketones distilled were originated from butters but a part was formed as a distillation artifact.
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