Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Canakkale

Demirkol A., GÜNEŞER O., Karagul Yuceer Y.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.22, no.1, pp.99-108, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 1
  • Publication Date: 2016
  • Doi Number: 10.1501/tarimbil_0000001372
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.99-108
  • Keywords: Butter, Volatiles, Sensory, Chemical properties, AROMA-ACTIVE COMPOUNDS, FLAVOR, MILK, IDENTIFICATION, PRECURSORS, STORAGE, CHEESE
  • Çanakkale Onsekiz Mart University Affiliated: Yes


The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Canakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by Spectrum (TM) method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 degrees C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and delta-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists.