Quality and flavour compounds analysis of different commercial butter
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.
万方数据
维普
