"Identification of Characteristic Odor Components of French Fermented Butter Using AROMATCH®" announced
at the 58th Annual Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics.
This study identified characteristic fermented, sweet, and butterfat odor components in French fermented butter using AROMATCH®. Among these, cis-6-dodecen-4-olide was discovered to be the characteristic odor component of fermented butter.
Furthermore, these research results were presented orally at the 58th Annual Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2014) under the title "Identification of Characteristic Odor Components of French Fermented Butter Using AROMATCH®" and received a Best Presentation Award.