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

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dc.authoridTahmas Kahyaoğlu, Deren/0000-0001-5863-1452
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidTahmas Kahyaoğlu, Deren/AAR-5760-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorTahmas-Kahyaoglu, Deren
dc.contributor.authorCakmakci, Songul
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:51:48Z
dc.date.available2024-08-04T20:51:48Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
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.en_US
dc.description.sponsorshipAtaturk University Research Fund [BAP 2012/419]en_US
dc.description.sponsorshipThe authors are grateful to the Ataturk University Research Fund for supporting this work (Project Number: BAP 2012/419).en_US
dc.identifier.doi10.1016/j.smallrumres.2022.106691
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.scopus2-s2.0-85127328252en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2022.106691
dc.identifier.urihttps://hdl.handle.net/11616/100573
dc.identifier.volume211en_US
dc.identifier.wosWOS:000793233400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectButteren_US
dc.subjectVolatilesen_US
dc.subjectShelf lifeen_US
dc.subjectMilk speciesen_US
dc.titleChanges during storage in volatile compounds of butter produced using cow, sheep or goat's milken_US
dc.typeArticleen_US

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