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Anionic Detergent Contamination Detected in Soapy-Flavored Butters.

A H Woo1, R C Lindsay1

  • 1Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706.

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|March 28, 2019
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Summary
This summary is machine-generated.

Detergents, not free fatty acids, caused soapy-rancid flavors in USDA-downgraded butter. Pure alkylbenzene sulfonate accurately mimicked these off-flavors, identifying it as the likely contaminant.

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Area of Science:

  • Food Science
  • Analytical Chemistry

Background:

  • USDA-downgraded butter samples exhibited soapy-rancid flavors.
  • Elevated free fatty acids were not detected in these off-flavor samples.

Purpose of the Study:

  • To identify the cause of soapy-rancid off-flavors in butter.
  • To determine if detergent contamination was responsible for the observed flavor defects.

Main Methods:

  • Analysis of three USDA-downgraded butter samples for free fatty acids and anionic detergents.
  • Sensory evaluation of fresh butter with added commercial detergent preparations and pure alkylbenzene sulfonate.

Main Results:

  • Butter samples contained 7, 13, and 22 ppm of anionic detergents.
  • Commercial detergents produced similar but less intense soapy flavors compared to contaminated samples.
  • Pure alkylbenzene sulfonate precisely replicated the soapy, detergent, and drying flavor profiles.

Conclusions:

  • Anionic detergents, specifically alkylbenzene sulfonates, are the likely cause of soapy-rancid flavors in contaminated butter.
  • Free fatty acid analysis is insufficient for diagnosing this type of flavor defect.