Effects of Heat Treatment on Lactone Content of Butter and Margarine
Author:
Affiliation:
1. Faculty of Food and Agricultural Sciences, Fukushima University
2. Tsukishima Foods Industry Co. Ltd.
3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/68/12/68_ess19234/_pdf
Reference24 articles.
1. 1) Mallia, S.; Escher, F.; Schlichtherle-Cerny, H. Aroma-active compounds of butter: a review. Eur. Food Res. Technol. 226, 315-325 (2008).
2. 2) Keeny, P.G.; Patton, S. The coconut like flavor defect of milk fat. I. Isolation of the flavor compound from butter oil and its identification as δ-decalactone. J. Dairy Sci. 39, 1104-1113 (1956).
3. 3) Tharp, B.W.; Patton, S. Coconut-like flavor defect of milk fat. IV. Demonstration of δ-dodecalactone in the steam distillate from milk fat. J. Dairy Sci. 43, 475-479 (1960).
4. 4) Boldingh, J.; Taylor, R. Trace constituents of butterfat. Nature 194, 909-913 (1962).
5. 5) Siek, T.J.; Albin, I.A.; Sather, L.A.; Lindsay, R.C. Comparison of flavor thresholds of aliphatic lactones with those of fatty acids, esters, aldehydes, alcohols, and ketones. J. Dairy Sci. 54, 1-4 (1971).
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