Discovery of new lactones in sweet cream butter oil

E Sarrazin, E Frerot, A Bagnoud…

文献索引：Frerot, Eric; Bagnoud, Alain Journal of Agricultural and Food Chemistry, 2011 , vol. 59, # 8 p. 4057 - 4061

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被引用次数: 10

摘要

Sweet cream butter oil was analyzed to identify new volatile compounds that may contribute to its flavor, with an emphasis on lactones. The volatile part of butter oil was obtained by using short-path distillation. As some previously unknown lactones were detected in this first extract, it was fractionated further. The fatty acids were removed, and the extract was fractionated by flash chromatography. Three lactonic fractions possessing a creamy, ...