Peer-Reviewed Research Database

Butter — 769 papers

Papers mentioning butter or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the butter research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Tianjin University of Science and Technology

Northwest A&F University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2021 Food & function aeda

Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation.

Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products. This study focuses on the differences in aroma characteristics... Read full abstract on PubMed →

PMID: 33861271 DOI: 10.1039/d1fo00165e

2021 Food chemistry aroma analysis

Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort.

Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we char... Read full abstract on PubMed →

PMID: 33077286 DOI: 10.1016/j.foodchem.2020.128355

2018 Journal of occupational and environmental hygiene other

Occupational exposures of flour dust and airborne chemicals at bakeries in Taiwan.

Walk-through surveys were carried out for bakeries in this study to determine the environmental characteristics of bakeries in Taiwan. Questionnaires were administrated to discover... Read full abstract on PubMed →

PMID: 29708861 DOI: 10.1080/15459624.2018.1470634

2017 Toxicology other

Models of toxicity of diacetyl and alternative diones.

Diacetyl (DA; 2,3-butanedione), with the chemical formula (CH3CO)2 is a volatile organic compound with a deep yellow color and a strong buttery flavor and aroma. These properties h... Read full abstract on PubMed →

PMID: 28232124 DOI: 10.1016/j.tox.2017.02.011 Full text on PMC

2016 Scientifica gc ms

Sampling and Analytical Method for Alpha-Dicarbonyl Flavoring Compounds via Derivatization with o-Phenylenediamine and Analysis Using GC-NPD.

A novel methodology is described for the sampling and analysis of diacetyl, 2,3-pentanedione, 2,3-hexanedione, and 2,3-heptanedione. These analytes were collected on o-phenylenedia... Read full abstract on PubMed →

PMID: 27247828 DOI: 10.1155/2016/9059678 Full text on PMC

2014 Metabolites gc ms

Multi-capillary column-ion mobility spectrometry of volatile metabolites emitted by Saccharomyces cerevisiae.

Volatile organic compounds (VOCs) produced during microbial fermentations determine the flavor of fermented food and are of interest for the production of fragrances or food additi... Read full abstract on PubMed →

PMID: 25197771 DOI: 10.3390/metabo4030751 Full text on PMC

2009 Environmental entomology other

(R)-3-hydroxyhexan-2-one is a major pheromone component of Anelaphus inflaticollis (Coleoptera: Cerambycidae).

We report the identification and field bioassays of a major component of the male-produced aggregation pheromone of Anelaphus inflaticollis Chemsak, an uncommon desert cerambycine... Read full abstract on PubMed →

PMID: 19825301 DOI: 10.1603/022.038.0514

2024 Food research international (Ottawa, Ont.) sensory panel

Enhanced lutein and protein production with improved organoleptic properties in a novel yellow strain of Auxenochlorella pyrenoidosa mutant through atmospheric and room temperature plasma mutagenesis and norflurazon-based screening.

To achieve the triple purpose of enhancing lutein and protein contents as well as improving organoleptic properties in biomass of Auxenochlorella pyrenoidosa mutant as raw material... Read full abstract on PubMed →

PMID: 39577937 DOI: 10.1016/j.foodres.2024.115288

2024 Food chemistry sensory panel

UV-B application during the aeration process improves the aroma characteristics of oolong tea.

Solar withering is essential for the aroma formation of oolong tea, but due to the rainy and humid weather in plantation areas, solar withering became insufficient which seriously... Read full abstract on PubMed →

PMID: 37776653 DOI: 10.1016/j.foodchem.2023.137585

2022 Food chemistry aeda

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.

Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air with... Read full abstract on PubMed →

PMID: 35777211 DOI: 10.1016/j.foodchem.2022.133549

2026 Journal of food science aeda

Odor-Active Compounds in Rosemary (Salvia rosmarinus Spenn.) Essential Oils From Genotypes of Different Geographical Origin.

Essential oils (EOs) from 6 genotypes of rosemary of different geographical origins were subjected to sensory, GC-Olfactometry (GC-O) as well as GC-MS analyses, to pinpoint odor-ac... Read full abstract on PubMed →

PMID: 41511009 DOI: 10.1111/1750-3841.70786

2023 Physiology & behavior other

Odor-taste pairings lead to the acquisition of negative hedonic qualities by the odor in aversion learning.

Three experiments examined the affective responses conditioned to an odorous stimulus in the taste-mediated odor aversion learning paradigm. Experiment 1 analyzed the microstructur... Read full abstract on PubMed →

PMID: 37328020 DOI: 10.1016/j.physbeh.2023.114269

2022 International journal of molecular sciences gc ms

Antifungal Substances Produced by Xenorhabdus bovienii and Its Inhibition Mechanism against Fusarium solani.

Fungal colonization can severely damage artifacts. Nematode endosymbiotic bacteria exhibit good prospects in protecting artifacts from fungal damage. We previously found that super... Read full abstract on PubMed →

PMID: 36012310 DOI: 10.3390/ijms23169040 Full text on PMC

2022 aroma analysis

Rodent responses to volatile compounds provide insights into the function of floral scent in mammal-pollinated plants.

Flowers pollinated by mammals have evolved in many plant families. Several scent compounds that attract bats to flowers have been identified, but the chemical ecology of pollinatio... Read full abstract on PubMed →

PMID: 35491600 DOI: 10.1098/rstb.2021.0167 Full text on PMC

2018 Frontiers in veterinary science threshold study

Canine Olfactory Thresholds to Amyl Acetate in a Biomedical Detection Scenario.

Dogs' abilities to respond to concentrations of odorant molecules are generally deemed superior to electronic sensors. This sensitivity has been used traditionally in many areas; b... Read full abstract on PubMed →

PMID: 30723722 DOI: 10.3389/fvets.2018.00345 Full text on PMC

2016 Journal of dairy science aeda

Flavor and stability of milk proteins.

A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The ob... Read full abstract on PubMed →

PMID: 27060829 DOI: 10.3168/jds.2016-10847

2015 Journal of dairy science aroma analysis

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.

The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used f... Read full abstract on PubMed →

PMID: 26188582 DOI: 10.3168/jds.2014-9174

2015 PloS one other

Direct behavioral and neurophysiological evidence for retronasal olfaction in mice.

The neuroscience of flavor perception is hence becoming increasingly important to understand food flavor perception that guides food selection, ingestion and appreciation. We recen... Read full abstract on PubMed →

PMID: 25675095 DOI: 10.1371/journal.pone.0117218 Full text on PMC

2013 Schizophrenia bulletin other

Odor hedonic capacity and anhedonia in schizophrenia and unaffected first-degree relatives of schizophrenia patients.

OBJECTIVE: There is increasing evidence that schizophrenia patients have difficulties in the hedonic appraisal of odors. In a prior study, we assessed olfactory hedonic perception... Read full abstract on PubMed →

PMID: 21616912 DOI: 10.1093/schbul/sbr050 Full text on PMC

2004 Journal of agricultural and food chemistry aroma analysis

Flavor perception and aroma release from model dairy desserts.

Six model dairy desserts, with three different textures and two sucrose levels, were equally flavored with a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal,... Read full abstract on PubMed →

PMID: 15161219 DOI: 10.1021/jf035488c

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.