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CHEMICAL DETERMINATION OF AROMA IN BUTTER AND BUTTER CULTURES

โœ Scribed by M. E. PARKER; G. W. SHADWICK JR.

Book ID
108790040
Publisher
Institute of Food Technologists
Year
1937
Tongue
English
Weight
494 KB
Volume
2
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Determination of the aroma impact compou
Determination of the aroma impact compounds in heated sweet cream butter
โœ D. G. Peterson; G. A. Reineccius ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 153 KB

## 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 chromatographyโ€“olfactometry (GCโ€“O) for the selection of odourโ€active components. Quanti๏ฌcat