Changes in the flavour of butter oil during storage

  title={Changes in the flavour of butter oil during storage},
  author={Sabine Widder and Alina Sen and Werner Grosch},
  journal={Zeitschrift f{\"u}r Lebensmittel-Untersuchung und Forschung},
ZusammenfassungDurch Aromaextraktverdünnungsanalyse der flüchtigen Verbindungen von Butterschmalz wurden 19 Aromastoffe mit FD-Faktoren im Bereich 32 bis 4096 ermittelt. Von diesen Verbindungen wurden 16 identifiziert: Diacetyl, Essig- und Buttersäure, 1-Hexen-3-on, (Z)-3-Hexenal, 1-Octen-3-on, (Z)-1,5-Octadien-3-on, Guajacol, (Z)- und (E)-2-Nonenal, (E,E)-2,4-Decadienal, Skatol, Vanillin, (Z)-6-Dodecen-γ-lacton,δ-Octa-undδ-Decalacton. Während der Lagerung einer Butterschmalzprobe bei… 

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