INFLUENCE OF FREE FATTY ACIDS ON SWEET CREAM BUTTER FLAVOR

被引：26

作者：

MCDANIEL, MR

SATHER, LA

LINDSAY, RC

机构：

[1] Department of Food Science and Technology, Oregon State University, Corvallis, Oregon

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb10334.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A threshold pattern for the even‐numbered free fatty acids (FFA) in butter depended on chian‐length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain‐length increased through hexanoic and octanoic acids. Threshold values decreased from octanoic acid through dodecanoic acid as the chain‐length increased. The determination of AFT values for FFA in butter allowed an estimation of the importance of fatty acids in butter flavor. Mixture threshold results obtained support the concept that flavor components interact at subthreshold concentrations. Decrease in preference was shown for butter containing suprathershold levels of total FFA. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：251 / &

共 11 条

[1]

Amerine M., 1965, PRINCIPLES SENSORY E

[2] METHOD FOR DETERMINATION OF FREE FATTY ACIDS OF MILK FAT [J].