Discovery of New Lactones in Sweet Cream Butter Oil

作者：Sarrazin Elise; Frerot Eric^*; Bagnoud Alain; Aeberhardt Kasia; Rubin Mark

来源：Journal of Agricultural and Food Chemistry, 2011, 59(12): 6657-6666.

DOI：10.1021/jf201380u

• butter oil
• aroma
• lactones
• short-path distillation
• GC-O
• GC-MS

Sweet cream butter oil was analyzed to identify new volatile compounds that may contribute to its flavor, with an emphasis on lactones. The volatile part of butter oil was obtained by using short-path distillation. As some previously unknown lactones were detected in this first extract, it was fractionated further. The fatty acids were removed, and the extract was fractionated by flash chromatography. Three lactonic fractions possessing a creamy, buttery, and fatty character were investigated in depth by gas chromatography (GC) and mass spectrometry (MS) (El and CI) and high-resolution GC time-of-flight MS. Many lactones were identified by their mass fragmentation and by comparison with reference materials synthesized during this work. Six gamma-lactones, five delta-lactones, and one epsilon-lactone were identified for the first time in butter oil, seven of them for the first time in a natural product. The possible contribution of these new lactones to the aroma of butter oil is briefly discussed.

• 出版日期2011-6-22