Volatile Carbonyl Constituents of Dairy Butter

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Abstract
SUMMARY: Volatile constituents of fresh butter were separated from fat and other components of high molecular weight by vacuum steam distillation. The carbonyl compounds in the aqueous distillate were converted to their 2, 4‐dinitro‐phenylhydrazones. Separation of these by column and paper chromatography gave the derivatives of formaldehyde, acetaldehyde, isobutyraldehyde, isovaler‐aldehyde, n‐hexanal, n‐nonanal, phenylacetaldehyde, acetone, 2‐heptanone, 2‐nonanone, diacetyl and (‐)‐acetoin, all identified by comparison with authentic samples. Possible biosyntheses of these flavor constituents are discussed.