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Filtering by: Creator Lutz, Lois A. Resource Type Capstone Project

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:

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