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Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk

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dc.contributor.authorHayaloğlu, Ali̇ Adnan
dc.contributor.authorÇakmakçi, Songül
dc.contributor.authorTahmas-Kahyaoglu, Deren
dc.date.accessioned2026-01-04T16:52:30Z
dc.date.issued2022-06-01
dc.description.abstractIn this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone compounds were most common in cow milk butter; acid, and terpene were most common in sheep butter; and ester, alcohol, and sulphur compounds were most common in goat butter. 2,3-butanedione (diacetyl) is accepted as the key compound for the typical butter flavour, and was detected only in cow butter and decreased during storage. However, 2,3-butanediol, which is one of the main compounds produced by lactic acid bacteria with pyruvate catabolism, was determined in all kinds of butter.
dc.description.urihttps://doi.org/10.1016/j.smallrumres.2022.106691
dc.description.urihttps://avesis.atauni.edu.tr/publication/details/0d4dd588-3670-4f03-8ffd-f6761892f45f/oai
dc.identifier.doi10.1016/j.smallrumres.2022.106691
dc.identifier.issn0921-4488
dc.identifier.openairedoi_dedup___::dcf57ca1a43e71ebe979653e22d44019
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.orcid0000-0001-5863-1452
dc.identifier.scopus2-s2.0-85127328252
dc.identifier.startpage106691
dc.identifier.urihttps://hdl.handle.net/20.500.12597/39739
dc.identifier.volume211
dc.identifier.wos000793233400001
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofSmall Ruminant Research
dc.rightsCLOSED
dc.titleChanges during storage in volatile compounds of butter produced using cow, sheep or goat’s milk
dc.typeArticle
dspace.entity.typePublication
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