Effect of freeze storage on the volátiles of butter

Authors

  • Magda A. Abdel-Mageed Dept. of Flavour and Aroma. National Research Centre, Cairo
  • Hoda H.M. Fadel Dept. of Flavour and Aroma. National Research Centre, Cairo

DOI:

https://doi.org/10.3989/gya.1995.v46.i3.920

Keywords:

Butter, Freeze storage, Volatile components

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.

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Published

1995-06-30

How to Cite

1.
Abdel-Mageed MA, Fadel HH. Effect of freeze storage on the volátiles of butter. Grasas aceites [Internet]. 1995Jun.30 [cited 2024Feb.28];46(3):165-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/920

Issue

Section

Research