Effect of freeze storage on the volátiles of butter

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.

• Publication year

  1995

• Venue

  Grasas Y Aceites

• Publication date

  1995-06-30

• Fields of study

  Chemistry

• Identifiers
  DOI 10.3989/GYA.1995.V46.I3.920
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

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