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Determination of the aroma impact compounds in heated sweet cream butter
D. G. Peterson,
G. A. Reineccius
Food Science and Nutrition
Research output
:
Contribution to journal
›
Article
›
peer-review
45
Scopus citations
Overview
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Dive into the research topics of 'Determination of the aroma impact compounds in heated sweet cream butter'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Butter
100%
Odorants
73%
1-octen-3-one
17%
furaneol
16%
methional
15%
dimethyl trisulfide
15%
2-heptanone
14%
nonanal
14%
methylmercaptan
14%
Skatole
13%
isovaleric acid
13%
Olfactometry
13%
2-nonenal
13%
hexanoic acid
12%
Diacetyl
11%
Hydrogen Sulfide
9%
Acetaldehyde
9%
Butyric Acid
9%
Gas Chromatography
8%
Genetic Recombination
7%
Mass Spectrometry
6%
Agriculture & Biology
butter
82%
cream
75%
odors
54%
headspace analysis
16%
odor compounds
16%
2-heptanone
11%
methanethiol
11%
skatole
11%
olfactometry
10%
hexanoic acid
10%
hydrogen sulfide
9%
acetaldehyde
8%
acids
8%
volatile compounds
7%
sensory evaluation
7%
gas chromatography
6%
traps
6%
mass spectrometry
6%
markets
5%
Chemical Compounds
Butter
94%
1-Octen-3-One
13%
Skatole
12%
Dimethyl Trisulfide
12%
Nonanal
11%
Methanethiol
10%
Hexanoic Acid
10%
Butyric Acid
8%
Volatile Agent
8%
Hydrogen Sulfide
8%
Acetaldehyde
7%
Mass Spectrometry
5%
Gas
4%
Acid
2%