## Abstract This study was conducted to determine which volatile compounds are primarily responsible for the aroma of heated sweet cream butter. Static headspace analysis was used for aroma isolation and gas chromatography–olfactometry (GC–O) for the selection of odour‐active components. Quantificat
Aroma-active compounds of butter: a review
✍ Scribed by Silvia Mallia; Felix Escher; Hedwig Schlichtherle-Cerny
- Publisher
- Springer
- Year
- 2007
- Tongue
- English
- Weight
- 248 KB
- Volume
- 226
- Category
- Article
- ISSN
- 0044-3026
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract The objective of this study was to determine which volatile compounds are primarily responsible for the aroma of fresh sweet cream butter. Static headspace analysis with gas chromatography–olfactometry (GC–O) was used to select key odourants and purge and trap–GC–mass spectrometry (MS)
## Abstract Volatile components in the needles of __Abies nephrolepis__ (Khingan fir), a conifer native to Korea, were extracted by simultaneous distillation–extraction. Gas chromatography–mass spectrometry using two types of capillary column with different polarities (DB‐5MS and DB‐WAX) revealed th