Determination of fatty acids, cholesterol, tocopherol and aroma compounds of butters produced by traditional and commercial

In this study, a total of 29 samples were used as research material, 24 of which were obtained by local producers and 5 were obtainrd from plants in Trabzon. Dry matter (DM), fat, moisture, salt content, pH, acidity, color values, peroxide value and thiobarbutyric acid values of the samples were determined. In addition, alpha-tocopherol, beta carotene cholesterol content, fatty acid prfile and aroma compounds were determined in the samples which meet the criteria of the Turkish Food Codex Regulation in terms of milk fat (minimum 80%), non-fat dry matter (maximum 2%) and water content (maximum 16%). In butter samples, pH was 3.90-5.43; acidity 0.11-0.60% LA; dry matter 68.48-86.78%; fat changed between 65.50-86.02% and salt values between 0.07-1.22%. When the butter samples were evaluated in terms of their oxidation properties, peroxide value was not detected in 3 samples, while it was determined as 0.30-2.109 meq O2/Kg fat in the other samples. TBA values varied between 0.110-0.367 mg MAD/Kg fat. Color values L*, 78.35-88.42, a*, -6.27-3.60 and b* values varied between 18.70-42.70. Cholesterol, alfa-tocopherol, beta-carotene contents of butter samples were changed between 134.13-325 mg/100g; 1.62-3.37 mg/100 g, and 4.46-15.60 µg/g. The predominant fatty acids in butter are butyric acid (2.03-3.13%), caproic (1.69-2.32%), myristic acid (10.78-14.08), palmitic acid (26.11-44.25%), stearic acid (16.80-44.25%), oleic acid (%19.55-29.80) ve linoleic acid (1.63-3.04%). A total of 44 aroma components were determined, including 10 acids, 8 ketones, 3 aldehydes, 2 alcohols, 11 ethyl and methyl esters and 10 other substances.