Effect of freeze storage on the volátiles of butter
Magda A. Abdel-Mageed, Hoda H.M. Fadel
Grasas y Aceites · 1995
doi:10.3989/gya.1995.v46.i3.920 (opens in a new tab)
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Abstract
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.
Abstract licence: CC BY
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