Flavor← the wheel

the library

Butter

Sweet & rich· dairy

Butter

What it is

Butter is a dairy fat made by churning cream until the fat separates from the buttermilk.

What it tastes like

On the nose: pure, fruity, orange-rose; the house adds rich ✳. Among its measured molecules: delta-hexalactone, carbon disulfide, δ-octalactone, 2-pentanone, butanone.

What goes with it

217 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 11 mg per 100 g — USDA FoodData Central 173430.

Acid

Acid not measured yet.

Every one of its 15 compounds carries a paper the library can cite.

  • acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite
    peak area (×10^6) of 0.224 ± 0.125 (FS-GRSS, grass-fed), 0.216 ± 0.052 (FS-CLVR, clover-fed) and 0.124 ± 0.027 (FS-TMR, conventional feed) in salted butter — C. Garvey et al. 2020, Foods (Table 4, Ketone block, row 'Acetone')
  • benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
    peak area of 0.020 ± 0.012 (FS-GRSS), 0.019 ± 0.011 (FS-CLVR), 0.028 ± 0.011 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Aldehyde block, row 'Benzaldehyde')
  • 2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite
    peak area of 0.044 ± 0.015 (FS-GRSS), 0.079 ± 0.057 (FS-CLVR), 0.022 ± 0.009 (FS-TMR) -- the compound most associated with butter's own flavour by common description, though it ranks low by peak area here — C. Garvey et al. 2020, Foods (Table 4, Ketone block, row 'Diacetyl (2,3-Butanedione)')
  • ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite
    peak area of 0.038 ± 0.020 (FS-GRSS), 0.032 ± 0.018 (FS-CLVR), 0.028 ± 0.021 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Other block, row 'Ethanol')
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    peak area of 0.032 ± 0.013 (FS-GRSS), 0.060 ± 0.035 (FS-CLVR), 0.049 ± 0.018 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Aldehyde block, row 'Hexanal')
  • carbon disulfidearomareads as when pure, carbon disulfide has sweetish aromatic odor similar to that of chloroform (PubChem)Measured in 2 of 338 ingredients.cite
    peak area of 0.057 ± 0.018 (FS-GRSS), 0.132 ± 0.115 (FS-CLVR), 0.088 ± 0.088 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Sulfide block, row 'Carbon Disulfide')
  • butanonearomaketonereads as sweet, pleasant, pungent (PubChem)Measured in 8 of 338 ingredients.cite
    peak area of 0.106 ± 0.019 (FS-GRSS), 0.286 ± 0.156 (FS-CLVR), 0.170 ± 0.082 (FS-TMR); the largest value in the conventional-feed (FS-TMR) column of this profile — C. Garvey et al. 2020, Foods (Table 4, Ketone block, row '2-Butanone')
  • alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite
    peak area of 0.038 ± 0.032 (FS-GRSS), 0.014 ± 0.010 (FS-CLVR), 0.036 ± 0.026 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Other block, row 'α-Pinene')
  • 2-pentanonearomaketoneMeasured in 4 of 338 ingredients.cite
    peak area of 0.029 ± 0.012 (FS-GRSS), 0.032 ± 0.010 (FS-CLVR), 0.031 ± 0.014 (FS-TMR) -- essentially flat across feeding systems — C. Garvey et al. 2020, Foods (Table 4, Ketone block, row '2-Pentanone')
  • 2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite
    peak area of 0.062 ± 0.011 (FS-GRSS), 0.077 ± 0.034 (FS-CLVR), 0.060 ± 0.007 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Ketone block, row '2-Heptanone')
  • pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite
    peak area of 0.054 ± 0.027 (FS-GRSS), 0.489 ± 0.394 (FS-CLVR, by far the highest of the three feeding systems), 0.049 ± 0.018 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Aldehyde block, row 'Pentanal')
  • hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite
    peak area of 0.023 ± 0.009 (FS-GRSS), 0.041 ± 0.02 (FS-CLVR), 0.026 ± 0.010 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Acid block, row 'Hexanoic Acid')
  • δ-octalactonearomalactoneMeasured in 2 of 338 ingredients.cite
    peak area of 0.026 ± 0.006 (FS-GRSS), 0.024 ± 0.007 (FS-CLVR), 0.022 ± 0.005 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Lactone block, row 'δ-Octalactone')
  • delta-hexalactonearomalactoneMeasured in 1 of 338 ingredients.cite
    peak area of 0.129 ± 0.033 (FS-GRSS), 0.114 ± 0.026 (FS-CLVR), 0.117 ± 0.022 (FS-TMR) -- one of the few compounds essentially unchanged across all three feeding systems — C. Garvey et al. 2020, Foods (Table 4, Lactone block, row 'δ-Hexalactone')
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    peak area of 0.039 ± 0.040 (FS-GRSS), 0.035 ± 0.028 (FS-CLVR), 0.024 ± 0.017 (FS-TMR) — C. Garvey et al. 2020, Foods (Table 4, Aldehyde block, row 'Nonanal')

Sources

  • C. Garvey et al. 2020, Foods
read it with something