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

• Published in: Small ruminant research 2022-06, Vol.211, p.106691, Article 106691
• Main Authors: Tahmas-Kahyaoğlu, Deren, Cakmakci, Songul, Hayaloglu, Ali Adnan
• Format: Article
• Language: English
• Subjects: Butter; Milk species; Shelf life; Volatiles
• ISSN: 0921-4488; 1879-0941
• DOI: 10.1016/j.smallrumres.2022.106691

In 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. •Volatile compounds in butters obtained from different mammals milk were determined.•The milk of healthy animals fed same native pasture was collected.•Quantitative differences were observed between butter samples.•The levels of volatile compounds changed during the storage period.•Some compounds were dependence by mammals milk.