Grasas y Aceites, Vol 46, No 3 (1995)
Effect of freeze storage on the volátiles of butter
https://doi.org/10.3989/gya.1995.v46.i3.920
Magda A. Abdel-Mageed
Dept. of Flavour and Aroma. National Research Centre, Cairo, Egypt
Hoda H.M. Fadel
Dept. of Flavour and Aroma. National Research Centre, Cairo, Egypt
Abstract
The changes in the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage had a significant effect on the carbonyl and lactone components analyzed. The increase in the yield of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indicator for the deterioration of the butter samples during storage.
Keywords
Butter; Freeze storage; Volatile components
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)

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