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Generals
Classification
KFO Information
Reference

Food Summary

General Food Information

Name	butter oil
Details	butter oil, fresh
FlavorDB Food ID	11
Food Category	fat/oil

Food Classification

FSBI-DB´s food are indexed by the LanguaL™ - the International Framework for Food Description.
The LanguaL Foodcode of butter oil, fresh is A0148 A0809 B1201 C0179 E0139 F0018 G0003 H0138 J0135 J0145 K0003 P0024. Click to see further LanguaL Classification Information.

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (B. FOOD SOURCE)

LanguaL Ontology

Classification (C. PART OF PLANT OR ANIMAL)

LanguaL Ontology

Classification (E. PHYSICAL STATE, SHAPE OR FORM)

LanguaL Ontology

Classification (F. EXTENT OF HEAT TREATMENT)

LanguaL Ontology

Classification (G. COOKING METHOD)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (J. PRESERVATION METHOD)

LanguaL Ontology

Classification (J. PRESERVATION METHOD)

LanguaL Ontology

Classification (K. PACKING MEDIUM)

LanguaL Ontology

Classification (P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM)

LanguaL Ontology

Key Food Odorant Information

COMPOUND	CONTENT AVERAGE	UNIT	CITATION
1-octen-3-one	6	Odor-Activity Value (OAV)	Reference Details Reference: Grosch W, Widder S, Sen A (1992) Changes in the flavour compounds of butterfat during storage. In: Aroma Production and Application. 3rd Wartburg Aroma Symposium, Deutsches Institut für Ernährungsforschung, Potsdam-Rehbrücke, S 147-154 View paper Comment: Matrix: oil, retronasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Reference Details Reference: View paper Comment: About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. Matrix: oil, retronasal threshold Reference Details Reference: Author: Lee, Jung Hoon Title: Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage Journal: International Journal of Food Propertiesnull Date: 2020/01/01 DOI: 10.1080/10942912.2020.1720716 View paper Comment: Matrix: oil, retronasal threshold About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold. edceaa96