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QUANTIFICATION AND IDENTIFICATION OF FLAVOUR COMPONENTS LEADING TO LIPOLYTIC RANCIDITY IN STORED BUTTER.

Author(s) : MCNEILL G. P., O'DONOGHUE A., CONNOLLY J. F.

Type of article: Article

Summary

A METHOD FOR DETERMINATION OF FREE FATTY ACIDS (FFA) WAS DEVELOPED AND APPLIED TO THE PROBLEM OF HYDROLYTIC RANCIDITY DEVELOPMENT IN IRISH BUTTERS. BUTTERS WERE COLLECTED THROUGHOUT A YEAR, STORED AT 277 AND 288 K (4 AND 15 DEG C) AND ANALYSED PERIODICALLY FOR INDIVIDUAL FFA, MICROBIAL GROWTH AND OXIDATION. FLAVOUR ASSESSMENT WAS CARRIED OUT. IN ANOTHER EXPERIMENT, WINTER AND SUMMER BUTTERS WERE STORED AT 255, 277 AND 288 K (-18, 4 AND 15 DEG C) AND ANALYSED. IN ALL FRESH BUTTERS ANALYSED THE LEVEL OF BUTYRIC ACID WAS LOW BUT LEVELS OF LONG-CHAIN ACIDS WERE HIGH AND VARIABLE. WINTER BUTTERS AND BUTTERS MANUFACTURED IN A LARGE AUTOMATED PLANT HAD HIGHER LEVELS OF LONG-CHAIN FATTY ACIDS. DURING STORAGE, FFA DEVELOPMENT WAS MORE RAPID IN WINTER BUTTER AND AT THE HIGHER STORAGE TEMPERATURES. THE TASTE PANEL DETECTION OF RANCID FLAVOUR CORRELATED WELL WITH THE RELEASE OF SHORT-CHAIN FATTY ACIDS.

Details

  • Original title: QUANTIFICATION AND IDENTIFICATION OF FLAVOUR COMPONENTS LEADING TO LIPOLYTIC RANCIDITY IN STORED BUTTER.
  • Record ID : 1987-0617
  • Languages: English
  • Source: Ir. J. Food Sci. Technol. - vol. 10 - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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