Aroma-active compounds of butter: a review

This review article shows that more than 230 volatile compounds have been identified in butter, however, only a small number of them can be considered as key odorants of butter aroma. Gas chromatography olfactometry was used to determine the character impact odorants of different kinds of butter. Sweet cream butter is characterised by lactones with fruity and creamy notes and by sulphur compounds, having corn-like and garlic odours. The key odour compounds of sour cream butter are diacetyl (buttery-like), butanoic acid (cheesy) and δ-decalactone (peach), mainly due to lactic acid bacteria fermentation. The aroma of butter oil is characterised by aldehydes, such as (E)- and (Z)-2-nonenal and (E,E)-2,4-decadienal, conferring green and oily notes. Olfactometric studies of heated butter showed the formation of new aroma compounds during heating, such as 3-methylbutanoic acid (cheesy), methional (potato-like) and 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (caramel-like). High temperature treatment of butter can also induce off-flavour development. Off-odours in butter originate from autooxidative and as well as from lipolytic reactions, microbial contamination and animal feeding. The views expressed in this publication are the sole responsibility of the authors and do not necessarily reflect the views of the European Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use, which might be made of the information contained herein.