. 1994; 7(3): 185-188

Effect of Freeze Storage on The Volatiles of Butter

Magda A. Abdel-mageed, Hoda H. M. Fadel
From Department of Flavor and Aroma, National Research Center, Dokki, Cairo, Egypt.

The changes in the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage led to a significant effect on the separated carbonyl and lactone components. The increase in the yield of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indication for the deterioration of the butter samples during storage.

Keywords: Butter, fatty acid composition, peroxidation.

Magda A. Abdel-mageed, Hoda H. M. Fadel. Effect of Freeze Storage on The Volatiles of Butter. . 1994; 7(3): 185-188

Sorumlu Yazar: Magda A. Abdel-mageed, Egypt

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