Butyric acid is the cause of bad smell in rancid butter

Butyric acid is rancid butter create odor reason

Butter is one of the common ingredients in our daily life, however in the case of improper preservation, butter is prone to deterioration, resulting in unpleasant odor. In particular When many consumers taste this stale butter, they often feel a sour smell. But One of the roots of this taste is "butyric acid". And This article will examine in detail the reason why butyric acid is the odor of rancid butter, and help you better understand the chemical process of butter deterioration. Butyric acid is what?

Butyric acid (Butyric acid), molecular formula C4H8O2, is a short-chain fatty acid frequently found in milk, dairy items and fermented foods. it's a clear fluid with a pronounced sour odor, especially during fermentation or when food is spoiled. In foods, the presence of butyric acid is often a sign of spoilage or spoilage, so it's often considered an off-flavor component. THE RELATIONSHIP OF BUTYRIC ACID AND BUTTER METAMORPHISM

Butter is a high-fat food, mainly extracted from the fat in milk. The fresh butter was well preserved and had a pleasant taste and smell. Once the butter is exposed to the atmosphere, especially in a high temperature or humidity ecological stability, microbes will begin to breed, especially some bacteria. You know what I mean?. Specifically Certain bacteria, especially lactic acid bacteria, break down the fatty acids in butter during physiological processes, producing butyric acid. This is one of the reasons why butyric acid is a bad smell in rancid butter. The production of butyric acid is the result of microbial degradation of fat. The triesters in butter are hydrolyzed to glycerol and fatty acids, some of which are further converted by bacteria to butyric acid, which is the main source of odor in putrefactive butter. Therefore, butter in the case of improper storage, easy to create this sour smell, so that it becomes inedible. Butyric Acid Chemical interaction and Odor Production

The sour smell of butyric acid does not come out of nowhere, it's generated through a specific chemical interaction. The fatty acids in butter are metabolized by microbes to create short chain fatty acids. And Especially under anaerobic conditions, bacteria such as lactic acid bacteria convert fatty acids into butyric acid and emit evaporative compounds with a strong unpleasant odor. Butyric acid not only has a sour taste, however also has a characteristic similar to vomit or fermentation odor, especially when the butter is stored to a long time or isn't handled well. And I've found that How to prevent butter rancid?

In order to prevent butter from producing odor, the most efficiently way is to keep it refrigerated and prevent exposure to the atmosphere. Butter should be stored in sealed containers and kept at low temperatures to minimize bacterial development and metabolic activity. it's best to choose items with a shelf life when buying butter, and make sure to eat it as soon as possible after opening. If the butter has started to smell and is sour, the best way to deal with it's to prevent it. Corrupted butter not only has a bad smell, however also poses a possible risk to general health. Summary

In this paper, we examine in detail the reason why butyric acid is the bad smell of rancid butter. And By understanding the mechanism of butyric acid production, we is able to better understand the process of butter deterioration and take appropriate measures to prevent food deterioration. But The smell of butter is usually due to bacteria metabolizing fatty acids to create butyric acid, and the sour smell of this chemical is intolerable. And Understanding these chemical principles is able to help us better preserve and process butter to ensure that food is fresh and safe.