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Chemische Zusammensetzung und sensorisches Profil von UFA/CLA angereicherter Butter im Vergleich zu konventioneller Butter

Mallia, S.; Piccinali, P.; Rehberger, B. and Schlichtherle-Cerny, H. (2009) Chemische Zusammensetzung und sensorisches Profil von UFA/CLA angereicherter Butter im Vergleich zu konventioneller Butter. Paper at: 10. Wissenschaftstagung Ökologischer Landbau, ETH Zürich, Schweiz, 11.-13- Februar 2009.

[thumbnail of Mallia_14553.pdf] PDF - German/Deutsch


In the last years, there has been a growing demand by consumers for foods combining an increased nutritional value and benefits on human health. Butter enriched in unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) could become a food with added value for its increased content in essential fatty acids, in vitamins and CLA, which has been reported to show potential anticarcinogenic and cholesterol lowering effects.
The aim of the present study was to evaluate the chemical composition and the sensory and odour profiles of UFA/CLA enriched butter in comparison to conventional butter.
Their fatty acid composition, vitamin and metal ion contents were determined in both kinds of butter. Descriptive sensory analysis and gas chromatography-mass spectrometry coupled to olfactometry (GC/MS/O) were applied to UFA/CLA enriched and conventional butter. The UFA/CLA enriched butter contained significantly higher CLA than conventional butter. α-Tocopherol and iron contents were also significantly higher in UFA/CLA enriched butter. The sensory profile of the UFA/CLA enriched butter showed a less intense creamy odour and cooked milk aroma than conventional butter. UFA/CLA enriched butter revealed a better spreadability. The olfactometric results of the fresh butter samples indicated that the enriched butter had more intense green, sulphury and fruity notes, due to (Z)-3-hexenol, dimethyl disulphide, 2-phenylethyl acetate and δ-decalactone, respectively, compared to conventional butter.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:Butter, UFA, CLA, sensory analysis, olfactometry
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: Switzerland > Agroscope > ALP
International Conferences > 2009: Scientific Conference on Organic Agriculture > Lebensmittel > Lebensmittelqualität
Related Links:https://orgprints.org/10417/, http://www.wissenschaftstagung.de/, http://www.verlag-koester.de/buch.php?id=645&start=0&fb_id=37
Deposited By: Mallia, Silvia
ID Code:14553
Deposited On:09 Apr 2009
Last Modified:12 Apr 2010 07:38
Document Language:German/Deutsch
Refereed:Peer-reviewed and accepted
Additional Publishing Information:Dieser Beitrag ist im Tagungsband der 10. Wissenschaftagung erschienen:
Mayer, J.; Alföldi, T.; Leiber, F.; Dubois, D.; Fried, P.; Heckendorn, F.; Hillmann, E.; Klocke, P.; Lüscher, A.; Riedel, S.; Stolze, M.; Strasser, F.; van der Heijden, M. and Willer, H., (Hrsg.) (2009) Werte – Wege – Wirkungen: Biolandbau im Spannungsfeld zwischen Ernährungssicherung, Markt und Klimawandel. Beiträge zur 10. Wissenschaftstagung Ökologischer Landbau, Zürich, 11.-13. Februar 2009.
Band 1: Boden, Pflanzenbau, Agrartechnik, Umwelt- und Naturschutz, Biolandbau international, Wissensmanagement
Band 2: Tierhaltung, Agrarpolitik und Betriebswirtschaft, Märkte und Lebensmittel.
Verlag Dr. Köster, Berlin.
Der Tagungsband kann beim Verlag Dr. Köster bezogen werden; siehe http://www.verlag-koester.de/buch.php?id=645&start=0&fb_id=37

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