Abstract: | The changes in the volatile components of three butter samples were studied during freeze storage for 7.5 months. The amount of carbonyl increased and reached a maximum after 4.5 months of storage. Afterwards the carbonyl decreased. The lactons reached its maximum after storage of 3 month. The increase of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indication for the deterioration of the butter samples during storage. |