Hostname: page-component-848d4c4894-p2v8j Total loading time: 0 Render date: 2024-05-12T05:27:35.962Z Has data issue: false hasContentIssue false
  • English
  • Français

Volatile compounds in butter oil: V. The quantitative estimation of phenol, o-methoxyphenol, m- and p-cresol, indole and skatole by cold-finger molecular distillation

Published online by Cambridge University Press:  01 June 2009

W. Stark ,
Gerda Urbach  and
Janet S. Hamilton
W. Stark
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., P.O. Box 20, Highett, Victoria 3190, Australia
Gerda Urbach
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., P.O. Box 20, Highett, Victoria 3190, Australia
Janet S. Hamilton
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., P.O. Box 20, Highett, Victoria 3190, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

Phenol, o-methoxyphenol, m- and p-cresol, indole and skatole have been isolated from good quality butter oil by cold-finger molecular distillation, and separated into phenolic and indolic fractions by solvent extraction and silicic-acid column chromatography. The individual compounds were quantitatively estimated by gas chromatography. When phenol, o-methoxyphenol, m- and; p-cresol, indole and skatole were added to volatile-free butter oil, their recoveries were 94, 47, 90, 75, 71 and 61% respectively. The technique, when applied to fresh butter oil, gave the following ranges of values for the natural levels of these compounds: phenol 0·005–0·022, o-methoxyphenol 0·002–0·10, m-cresol 0·002–0·010, p-cresol 0·002–0·004, indole 0·07–0·13, skatole 0·16–0·22 ppm of butter oil. The results, when compared with flavour threshold studies, showed that indole and skatole are important contributors to the natural flavour of butter oil, but that phenolic compounds are of only borderline significance.

Type
Original Articles
Information
Journal of Dairy Research , Volume 43 , Issue 3 , October 1976 , pp. 479 - 489
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Conochie, J. (1953). Australian Journal of Experimental Biology and Medical Sciences 31, 373.CrossRefGoogle Scholar
Forss, D. A., Stark, W. & Urbach, G. (1967). Journal of Dairy Research 34, 131.CrossRefGoogle Scholar
Handbook of Chemistry and Physics 43rd edn, (1961). Cleveland, Ohio: Chemical Rubber Publishing Co.Google Scholar
McCarthy, R. D. & Duthie, A. H. (1962). Journal of Lipid Research 3, 117.CrossRefGoogle Scholar
Park, R. J. (1969). Journal of Dairy Research 36, 31.CrossRefGoogle Scholar
Stark, W., Smith, J. F. & Forss, D. A. (1967). Journal of Dairy Research 34, 123.CrossRefGoogle Scholar
Stark, W., Urbach, G. & Hamilton, J. S. (1976). Journal of Dairy Research 43, 469.CrossRefGoogle Scholar
Stark, W., Urbach, G., Hamilton, J. S. & Forss, D. A. (1973). Journal of Dairy Research 40, 39.CrossRefGoogle Scholar
Stark, W., Urbach, G., Jacobsen, V. M. & Hamilton, J. S. (1970). 18th International Dairy Congress, Sydney, 1E, 82.Google Scholar
Supina, W. R., Kruppa, R. F. & Henly, R. S. (1967). Journal of the American Oil Chemists' Society 44, 74.CrossRefGoogle Scholar
Urbach, G. & Stark, W. (1975). Journal of Agricultural and Food Chemistry 23, 20.CrossRefGoogle Scholar
Urbach, G., Stark, W. & Forss, D. A. (1972). Journal of Dairy Research 39, 35.CrossRefGoogle Scholar
Urbach, G., Stark, W. & Hamilton, J. S. (1970). 18th International Dairy Congress, Sydney, 1E, 233.Google Scholar