A review of aroma studies reports that sweet cream butter is characterised by lactones and sulfur compounds, while the key odorants of sour cream butter are diacetyl, butanoic acid and δ-decalactone, formed mainly by lactic acid bacteria.
Key odorants differ between sweet cream, sour cream and heated butter and butter oil.SRC-BUTTER-2007 · REVIEW
Aroma-active compounds of butter: a review
Silvia Mallia, Felix Escher & Hedwig Schlichtherle-Cerny · European Food Research and Technology
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-02 · corrections 0
butterdiacetyllactonesdairy aroma
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Permanent identifier smellbook:source:butter-aroma-2007 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.