Tahmas-Kahyaoglu, D; Cakmakci, S; Hayaloglu, AA
(2022)
In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone ...