Effects of Heat Treatment on Lactone Content of Butter and Margarine-Reference-Cited by-同舟云学术

Effects of Heat Treatment on Lactone Content of Butter and Margarine

Published:2019 Issue:12 Volume:68 Page:1295-1301
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Yoshinaga Kazuaki¹²,Tago Arisa³,Yoshinaga-Kiriake Aya³,Nagai Toshiharu²,Yoshida Akihiko²,Gotoh Naohiro³

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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