Question:
Which one of the following is NOT a flavor defect related to oxidation of butter?
Which one of the following is NOT a flavor defect related to oxidation of butter?
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Butter Flavor Defects:
Oxidative Defects = METALLIC, FISHY, TALLOWY, OILY.
Proteolytic Defects = BITTER (caused by hydrophobic peptides).
Lipolytic Defects = Rancid (Butyric acid).
Oxidative Defects = METALLIC, FISHY, TALLOWY, OILY.
Proteolytic Defects = BITTER (caused by hydrophobic peptides).
Lipolytic Defects = Rancid (Butyric acid).
Updated On: Sep 15, 2026
- Metallic
- Bitter
- Fishy
- Tallow
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Differentiation of lipid oxidation vs proteolytic defects: lipid autoxidation of unsaturated fatty acids generates volatile carbonyls causing Metallic (oct-1-en-3-one), Fishy (trimethylamine decadienal), and Tallowy (alkanal) off-flavors; Bitter flavor is a proteolytic defect caused by hydrophobic low-molecular-weight peptides.
Key Formula or Approach:
\[ \text{Defect Origins: } \begin{cases} \text{Lipid Oxidation (Unsaturated Fats)} \& \longrightarrow \mathbf{Metallic, Fishy, Tallowy, Cardboard} \text{Proteolysis (Casein Hydrolysis)} \& \longrightarrow \mathbf{Bitter \text{ (Hydrophobic Peptides)}} \end{cases} \]
Step 2: Detailed Explanation:
In dairy sensory chemistry and butter flavor degradation:
1. Oxidative Flavor Defects in Butter (A, C, D): Arise from the free-radical autoxidation of unsaturated fatty acids and phospholipids catalyzed by trace copper ($\text{Cu}^{2+}$), iron, and light:
- Metallic Flavour (A): Caused by 1-octen-3-one.
- Fishy Flavour (C): Caused by breakdown of lecithin into trimethylamine alongside (E,Z)-2,6-nonadienal.
- Tallowy Flavour (D): Advanced oxidation yielding long-chain saturated aldehydes (octanal, nonanal, decanal).
2. Bitter Flavour (B): Caused by excessive proteolysis where psychrotrophic bacterial proteases or starter peptidases cleave caseins to release bitter, hydrophobic amino acid-rich peptides (e.g., from $\beta$-casein). It is NOT related to lipid oxidation.
Step 3: Final Answer:
Thus, Bitter is NOT a flavor defect related to oxidation of butter, matching option (B).
Differentiation of lipid oxidation vs proteolytic defects: lipid autoxidation of unsaturated fatty acids generates volatile carbonyls causing Metallic (oct-1-en-3-one), Fishy (trimethylamine decadienal), and Tallowy (alkanal) off-flavors; Bitter flavor is a proteolytic defect caused by hydrophobic low-molecular-weight peptides.
Key Formula or Approach:
\[ \text{Defect Origins: } \begin{cases} \text{Lipid Oxidation (Unsaturated Fats)} \& \longrightarrow \mathbf{Metallic, Fishy, Tallowy, Cardboard} \text{Proteolysis (Casein Hydrolysis)} \& \longrightarrow \mathbf{Bitter \text{ (Hydrophobic Peptides)}} \end{cases} \]
Step 2: Detailed Explanation:
In dairy sensory chemistry and butter flavor degradation:
1. Oxidative Flavor Defects in Butter (A, C, D): Arise from the free-radical autoxidation of unsaturated fatty acids and phospholipids catalyzed by trace copper ($\text{Cu}^{2+}$), iron, and light:
- Metallic Flavour (A): Caused by 1-octen-3-one.
- Fishy Flavour (C): Caused by breakdown of lecithin into trimethylamine alongside (E,Z)-2,6-nonadienal.
- Tallowy Flavour (D): Advanced oxidation yielding long-chain saturated aldehydes (octanal, nonanal, decanal).
2. Bitter Flavour (B): Caused by excessive proteolysis where psychrotrophic bacterial proteases or starter peptidases cleave caseins to release bitter, hydrophobic amino acid-rich peptides (e.g., from $\beta$-casein). It is NOT related to lipid oxidation.
Step 3: Final Answer:
Thus, Bitter is NOT a flavor defect related to oxidation of butter, matching option (B).
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