Identification of Novel Decenoic Acids in Heated Butter

Abstract

Novel decenoic acids such as (E)-4-decenoic acid and (E)- and (Z)-5-,6-decenoic acid were detected as minor components in heated butter using GC and GC/MS. The formation mechanism of these novel decenoic acids is discussed on the basis of the result of the reaction of δ-decalactone with active clay in a model experiment.

• (E)-4-decenoic acid
• (E)- and (Z)-5-,6-decenoic acid
• flavor
• identification
• heated butter