Abstract The objective of this study was to determine which volatile compounds are responsible for the aroma of fresh sweet cream butter, using a liquid-liquid extraction method coupled with a Porapak Q column and limited odour units (Lod) as technical methods. Sixty-four compounds were quantitatively identified. Assessors determined 100 ppm as the critical concentration for good aroma. Individual Lod100 were calculated at 100 ppm of the extracted oil using each compound’s thresholds and then twenty-three chemicals such as δ-dodecalactone, δ-decalactone, γ-decalactone, acetaldehyde, and decanoic acid were selected as the potent aroma compounds in terms of Lod100 values greater than one.

中文翻译：

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甜奶油黄油香气特征表征及香气品质评价

摘要 本研究的目的是使用液-液萃取法结合 Porapak Q 柱和有限气味单元 (Lod) 作为技术方法，确定哪些挥发性化合物是造成新鲜甜奶油黄油香气的原因。定量鉴定了 64 种化合物。评估员将 100 ppm 确定为良好香气的临界浓度。使用每种化合物的阈值计算提取油中 100 ppm 的单个 Lod100，然后选择 δ-十二内酯、δ-癸内酯、γ-癸内酯、乙醛和癸酸等 23 种化学物质作为有效香气化合物Lod100 值大于 1。