Effects of Heat Treatment on Lactone Content of Butter and Margarine

The lactone content of butter, fermented butter, and margarine was compared using gas chromatography–mass spectrometry. The main lactones in butters and fermented butters consisted of δ-decalactone, δ-dodecalactone, δ-tetradecalactone, δ-hexadecalactone, and γ-dodecalactone. In contrast, the main la...

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Published inJournal of Oleo Science Vol. 68; no. 12; pp. 1295 - 1301
Main Authors Yoshinaga, Kazuaki, Tago, Arisa, Yoshinaga-Kiriake, Aya, Nagai, Toshiharu, Yoshida, Akihiko, Gotoh, Naohiro
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japan Oil Chemists' Society 01.01.2019
Japan Science and Technology Agency
Subjects
Butter
Butter - analysis
Decalactone
Fats - analysis
Fats - chemistry
Fermentation
Gas chromatography
Gas Chromatography-Mass Spectrometry
Heat treating
Heat treatment
Hot Temperature
Lactones
Lactones - analysis
Lactones - chemistry
Margarine
Margarine - analysis
Mass spectrometry
milk fat
quantification
milk fat
lactones
quantification
gas chromatography
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Summary:The lactone content of butter, fermented butter, and margarine was compared using gas chromatography–mass spectrometry. The main lactones in butters and fermented butters consisted of δ-decalactone, δ-dodecalactone, δ-tetradecalactone, δ-hexadecalactone, and γ-dodecalactone. In contrast, the main lactones in margarines were δ-decalactone and δ-dodecalactone. The total lactone content in butters and fermented butters increased by approximately two-fold upon heat treatment, whereas, heat treatment did not affect the lactone content in margarine. The changes in lactone content caused by heat treatment were greater in fermented butters than in butters. These findings suggested that the fermentation process could increase lactone or lactone precursor content in butter.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess19234