Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator McDaniel, Mina R. Degree Field Food Science and Technology Degree Level Master's Non-Academic Affiliation Oregon State University. Agricultural Experiment Station

Influence of free fatty acids on sweet cream butter flavor

Creator:

McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.

Abstract:

A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...

Resource Type:

Capstone Project

Full Text:

M. R. MCDANIEL,“ L. A. SATHER and R. C. LINDSAY Department

ScholarsArchive@OSU

Influence of free fatty acids on sweet cream butter flavor

Limit your search

Academic Affiliation

Commencement Year

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Search Constraints

Search Results

Limit your search