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Studies on the volatile compounds of butter. II. Fresh ripened-cream butter



Studies on the volatile compounds of butter. II. Fresh ripened-cream butter



Jap. J. zootech. Sci, 36: 10, 443-50



Flavour concentrates, prepared from fresh ripened-cream butter, were analysed and the following compounds were identified: formic+acetic, propionic, n- and iso-butyric, iso-valeric, caproic and caprylic acids and diacetyl, propionaldehyde, n- and iso-butyraldehyde, iso-valeraldehyde, n-hexanal, n-octanal, 2-hexanone and 2-heptanone, together with several unidentified compounds. The concentrations of these compounds were estimated.

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