Tahmas-Kahyaoğlu D., Cakmakci S., Hayaloglu A.A.Tahmas-Kahyaoglu, D, Cakmakci, S, Hayaloglu, AA2023-05-092023-05-092022-06-012022.01.010921-4488https://hdl.handle.net/20.500.12597/13081In 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.falseButter | Milk species | Shelf life | VolatilesChanges during storage in volatile compounds of butter produced using cow, sheep or goat's milkChanges during storage in volatile compounds of butter produced using cow, sheep or goat's milkArticle10.1016/j.smallrumres.2022.10669110.1016/j.smallrumres.2022.1066912-s2.0-85127328252WOS:0007932334000012111879-0941