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1.
Synthesis of cocoa butter equivalent by lipase-catalyzed interesterification in supercritical carbon dioxide 总被引:5,自引:0,他引:5
Kuan-Ju Liu Hong-Ming Cheng Rey-Chang Chang Jei-Fu Shaw 《Journal of the American Oil Chemists' Society》1997,74(11):1477-1482
With supercritical carbon dixoide as a reaction medium, the syntheses of cocoa butter equivalent by interesterification with
various lipases were investigated. The study showed that among those five lipases tested, lipase IM-20 from Mucor miehei was the most effective and specific in synthesizing this cocoa butter equivalent product by interesterification. The yields
of cocoa butter equivalent are affected by pressure, substrate oil composition, solubility and co-solvent. The best reaction
conditions were: reaction pressure at 1500 psi, triglyceride with high content of POP (P, palmitate; O, oleate) and POO, reaction
medium with 5.0% water, and reaction temperature at 50°C. The major component of cocoa butter, POS (S, stearate), can be increased
by 6.0% by adding a small amount of carbon dioxide. The yield and melting point of the purified cocoa butter equivalent are
53.0% and 34.3°C, respectively. 相似文献
2.
David L. Compton John R. Goodell Mark A. Berhow James A. Kenar Steven C. Cermak Kervin O. Evans 《Journal of the American Oil Chemists' Society》2017,94(3):397-411
The synthesis of feruloylated coconut oil and feruloylated shea butter were demonstrated in 0.5-L scale, shaken, batch reactions. Ethyl ferulate and the vegetable oil/fat were combined in a 1.0:1.3 mol ratio in the presence of Candida antartica lipase B immobilized on an acrylic resin (Novozym 435) at 60 °C. The transesterification of ethyl ferulate with coconut oil and shea butter reached equilibrium conversions, after 22 days, of 63 and 70%, respectively, with the shea butter transesterifications producing a white precipitate not observed in the coconut oil transesterifications. The faster transesterification rates, equilibrium conversions and white precipitate were shown to result from di- and monoacylglycerols (DAG and MAG) present in the shea butter. The transesterification of ethyl ferulate and coconut oil was also tested in a continuous, enzymatic, packed-bed bioreactor using Novozym 435 at 60 °C to produce feruloylated coconut oil at rates of 0.5–0.9 kg/day over 4.5 months. The feruloylated coconut oil acylglycerol species were identified by LC–MS analysis of transesterification reactions of ethyl ferulate with medium chain triacylglycerol (TAG) standards, C8–C14. The feruloylated vegetable oils possessed an ultra violet (UV) absorbing λ max 328 nm, making them good UVAII absorbers, as defined by the U.S. Food and Drug Administration. The feruloylated coconut oil possessed a 17.5% higher absorption capacity than feruloylated shea butter on a per weight basis. All the feruloylated vegetable oils possessed rapid antioxidant capacity (50% reduction of initial radical concentration <5 min) at the concentrations tested, 0.5–2.5 mM. Feruloylated coconut oil possessed chemical and physical characteristics that suggested it would be fungible for feruloylated soybean oil in current retail formulations. 相似文献
3.
Further improvements in the yield of monoglycerides during enzymatic glycerolysis of fats and oils 总被引:3,自引:0,他引:3
Three approaches were used in an effort to increase the yield of monoglycerides (MG) during the lipase catalyzed reaction
of glycerol with triglyceride fats and oils: i) various commercially available lipases were screened for ability to catalyze
MG synthesis; ii) mixtures of lipases were compared with single lipases; and iii) two-step temperature programming was applied
during the reaction. Of these, temperature programming was found to be the most effective. With an initial temperature of
42°C for 8–16 hr followed by incubation at 5°C for up to 4 days, a yield of approximately 90 wt% MG was obtained from beef
tallow, palm oil and palm stearin. When the second incubation temperature was greater than 5°C, the yield of MG was progressively
lower with increasing temperature. In the case of screening of newly available commercial lipase preparations, lipases fromPseudomonas sp. were found to be most effective, giving a yield of approximately 70 wt% MG at 42°C from tallow. Lipases fromGeotrichum candidum, Penicillium camembertii (lipase G) andCandida rugosa were inactive. A mixture of lipases fromPenicillium camembertii andHumicola lanuginosa was found to be more effective than either enzyme alone, giving a yield of approximately 70 wt% MG using beef tallow or palm
oil. A mixture ofPenicillium camembertii lipase with eitherPseudomonas fluorescens lipase orMucor miehei lipase was not more effective thanPseudomonas fluorescens orMucor miehei lipase alone. 相似文献
4.
Rafael Costa Rodrigues Giandra Volpato Marco Antônio Záchia Ayub Keiko Wada 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2008,83(6):849-854
BACKGROUND: In this work we describe the synthesis of ethyl esters, commonly known as biodiesel, using refined soybean oil and ethanol in a solvent‐free system catalyzed by lipase from Thermomyces lanuginosus. Central composite design and response surface methodology (RSM) were employed to optimize the biodiesel synthesis parameters, which were: reaction time, temperature, substrate molar ratio, enzyme content, and added water, measured as percentage of yield conversion. RESULTS: The optimal conditions obtained were: temperature, 31.5 °C; reaction time, 7 h; substrate molar ratio, 7.5:1 ethanol:soybean oil; enzyme content, 15% (g enzyme g−1 oil); added water, 4% (g water g−1 oil). The experimental yield conversion obtained under these conditions was 96%, which is very close to the maximum predicted value of 94.4%. The reaction time‐course at the optimal values indicated that 5 h was necessary to obtain high yield conversions. CONCLUSION: A high yield conversion was obtained under the optimized conditions, with relative low enzyme content and short time. Comparison of predicted and experimental values showed good correspondence, implying that the empirical model derived from RSM can be used to adequately describe the relationship between the reaction parameters and the response (yield conversion) in lipase‐catalyzed biodiesel synthesis. Copyright © 2008 Society of Chemical Industry 相似文献
5.
Jill K. Winkler-Moser Julie Anderson Jeffrey A. Byars Mukti Singh Hong-Sik Hwang 《Journal of the American Oil Chemists' Society》2019,96(11):1235-1248
Four natural waxes were evaluated as stabilizers in peanut butter. The potential advantage of using natural waxes would be the replacement of current stabilizers such as hydrogenated or tropical oils, thereby reducing saturated fats and satisfying clean label requirements. Beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), sunflower wax (SFW), and a commercial peanut butter stabilizer, hydrogenated cottonseed oil (HCO), were added to three natural peanut butter brands at levels ranging from 0.5% to 2.0% (w/w) and tested for accelerated oil release, long-term stability, firmness, and rheology. At levels ≥0.5%, all waxes improved oil-binding capacity (OBC). SFW and HCO had the highest OBC, followed by RBW, CLW, and BW. All waxes reduced the amount of oil separation after 6 months at 22 ± 2 °C. HCO followed by SFW reduced oil separation the most, but there were no significant differences between stabilizers at 1–2%. Firmness and yield stress increased with increasing stabilizer level, with SFW increasing firmness the most, followed by HCO, RBW, and CLW, while BW had the lowest effect. The results indicate that the waxes may be feasible replacements for hydrogenated oils as peanut butter stabilizers, but levels would need to be optimized depending on the product characteristics and wax type. 相似文献
6.
S. Hari Krishna B. Manohar S. Divakar N. G. Karanth 《Journal of the American Oil Chemists' Society》1999,76(12):1483-1488
Immobilized lipase from Mucor miehei (Lipozyme IM-20) was employed in the esterification of butyric acid and isoamyl alcohol to synthesize isoamyl butyrate in
n-hexane. Response surface methodology based on five-level, five-variable central composite rotatable design was used to evaluate
the effects of important variables—enzyme/substrate (E/S) ratio (5–25 g/mol), acid concentration (0.2–1.0 M), alcohol concentration
(0.25–1.25 M), incubation period (12–60 h), and temperature (30–50°C)—on esterification yield of isoamyl butyrate. In the
range of parameters studied, the extent of esterification decreased with temperature, lower E/S ratios, and incubation periods.
Excess acid and alcohol concentrations (i.e., acid/alcohol >1.4 or alcohol/acid >1.4) were found to decrease yield probably
owing to inhibition of the enzyme by acid or alcohol, the former being more severe. The optimal conditions achieved are as
follows: E/S ratio, 17 g/mol; acid concentration, 1.0 M; incubation period, 60 h; alcohol concentration, 1.25 M; and temperature,
30°C. With these conditions, the predicted value was 1.0 M ester, and the actual experimental value was 0.98 M. 相似文献
7.
Triglyceride interesterification by lipases. 1. Cocoa butter equivalents from a fraction of palm oil 总被引:3,自引:0,他引:3
Scott Bloomer Patrick Adlercreutz Bo Mattiasson 《Journal of the American Oil Chemists' Society》1990,67(8):519-524
Twelve commercially available triacylglycerol lipase preparations were screened for their suitability as catalysts in the
interesterification of palm oil mid fraction and ethyl stearate to form a cocoa butter equivalent. Five fungal lipase preparations
were found to be suitable. The hydrolytic activity of the commercial lipase preparations was tested with sunflower seed oil
and was independent of their interesterification activity. The operational stability of three of the preparations most suited
for production of cocoa butter equivalents was examined. The amount of a commercial lipase preparation loaded onto a support
was surveyed for optimum short-term catalytic activity.
The influence of solvent concentration on the reaction rate and the purity of the product was examined at two temperatures.
The optimum solvent concentration at 40°C was 1–1.5 grams of solvent/gram of substrate; at 60°C, the rate of interesterification
diminished and the purity of the product decreased with increasing amounts of solvent.
Four of the commercial lipase preparations found to be suitable interesterification catalysts were immobilized on five supports
and their ability to catalyze the interesterification of a triglyceride and palmitic acid or ethyl palmitate was measured.
The choice of support and substrate form (esterified or free fatty acid) greatly affected the catalytic activity. Some preparations
were more affected by the choice of support, others by the form of the substrate. No preparation yielded maximum activity
on all supports, and no support was found which produced an immobilized enzyme preparation of high activity with every commercial
lipase preparation. Caution is advised in transferring observations about the suitability of a support from tests on one commerical
enzyme preparation to others; individual testing is required. 相似文献
8.
The temperature dependence of the formation of toxic 4-hydroxy-2-trans-nonenal (HNE) was investigated in high and low linoleic acid (LA) containing oils such as corn, soybean and butter oils.
These oils contain about 60, 54 and 3–4% of LA for corn, soybean and butter oils, respectively. The oils were heated for 0,
0.5, 1, 2, and 3 h at 190 °C and for 0, 5, 15 and 30 min at 218 °C. HNE concentrations in the oils were analyzed by high performance
liquid chromatography (HPLC). The maximum HNE concentrations in heated (190 °C) corn, soybean and butter oils were 5.46, 3.73
and 1.85 μg HNE/g oil, respectively. The concentration of HNE at 218 °C increased continuously for all the three oils, although
they were heated for much shorter periods compared to the lower temperature of heating (190 °C). HNE concentration at 30 min
reached the maximum of 15.48, 10.72 and 6.71 μg HNE/g oil for corn, soybean and butter oils, respectively. HNE concentration
at higher temperature (218 °C) was 4.9, 3.7, and 8.7 times higher than at the lower temperature (190 °C) and 30 min of heating
for corn, soybean and butter oils, respectively. It was found that HNE formation was temperature dependant in the tested oils. 相似文献
9.
B. Al-Duri E. Robinson S. McNerlan P. Bailie 《Journal of the American Oil Chemists' Society》1995,72(11):1351-1359
The hydrolysis of edible oil by immobilized lipases on novel support materials was investigated. Six hydrophobic polymers
were studied with the following techniques: (i) determination of the surface area of each support by BET (Brunauer-Emmett-Teller)
analysis of nitrogen adsorption isotherms; (ii) electron photomicrography; and (iii) measuring lipase activity by hydrolysis
of olive oil with lipase fromCandida cylindracea immobilized on each support. A detailed structural analysis on one support also was carried out by mercury porosimetry. The
composition and porosity of a support are more important than the surface area in determining activity for immobilized lipases.
Furthermore, having selected the “most efficient” support, five lipases fromC. cylindracea, Rhizomucor miehei, andPseudomonas cepacia, were immobilized, and their hydrolytic activities were determined at several temperatures and pH values with olive oil and
beef tallow as substrates in solvent-free systems. For each parameter, twelve successive 2.5-h hydrolysis reactions were conducted
on a laboratory-scale under batch conditions. Lipase AY fromC. cylindracea had the highest hydrolytic activity, in the range of 30–50°C at pH 5.5 with olive oil as the substrate. For beef tallow,
lipase PS, fromP. cepacia, displayed the highest activity at 50°C and pH 7. 相似文献
10.
Maha Karra-Chaabouni Sylviane Pulvin Didier Touraud Daniel Thomas 《Journal of the American Oil Chemists' Society》1998,75(9):1201-1206
The factors affecting the synthesis of geranyl butyrate by esterase 30,000 of Mucor miehei were studied in a solvent-free system. The effects of substrate molar ratio, temperature, agitation speed, and initial addition
of water were investigated. The equimolar ratio was most interesting for ester production in batch. There were no diffusion
limitations, and the reaction could be realized at low agitation. The catalytic activity of the enzyme was irreversibly deactivated
at 60°C, and the initial addition of water decreased the rate of conversion after 75 h of reaction. The enzyme activity increased
with increased linear chainlength of the acid and was also affected by the alcohol structure. Esterase 30,000 gave the highest
conversion of butyric acid with hexanol and terpenic alcohols (citronellol, nerol) and the lowest with the secondary alcohol
(2-hexanol). Finally, five other industrial enzymatic preparations were investigated for their ability to synthesize geranyl
butyrate and to hydrolyze olive oil. We observed, for the lipase from Rhizopus javanicua, that there is no relationship between hydrolytic and synthetic activities; this example shows that the hydrolytic lipase
activity data cannot predict the capability of lipases in esterification reactions. 相似文献
11.
Maha Karra-Chaabouni Sylviane Pulvin Didier Touraud Daniel Thomas 《Journal of the American Oil Chemists' Society》1998,75(12):1201-1206
The factors affecting the synthesis of geranyl butyrate by esterase 30,000 of Mucor miehei were studied in a solvent-free system. The effects of substrate molar ratio, temperature, agitation speed, and initial addition
of water were investigated. The equimolar ratio was most interesting for ester production in batch. There were no diffusion
limitations, and the reaction could be realized at low agitation. The catalytic activity of the enzyme was irreversibly deactivated
at 60°C, and the initial addition of water decreased the rate of conversion after 75 h of reaction. The enzyme activity increased
with increased linear chainlength of the acid and was also affected by the alcohol structure. Esterase 30,000 gave the highest
conversion of butyric acid with hexanol and terpenic alcohols (citronellol, nerol) and the lowest with the secondary alcohol
(2-hexanol). Finally, five other industrial enzymatic preparations were investigated for their ability to synthesize geranyl
butyrate and to hydrolyze olive oil. We observed, for the lipase from Rhizopus javanicua, that there is no relationship between hydrolytic and synthetic activities; this example shows that the hydrolytic lipase
activity data cannot predict the capability of lipases in esterification reactions. 相似文献
12.
H. M. A. Mohamed M. H. Iskandar B. Sivikand K. Larsson 《European Journal of Lipid Science and Technology》1995,97(9):336-340
Two new types of margarines were prepared in this study. The first was processed without the traditional milk flavour. The fat phase consists of 40% partially hydrogenated cottonseed oil (m. p. 42.2°C), 40 % cottonseed oil and 20 % olive oil as a source of flavouring and antioxidant materials. The second margarine was based mainly on the interesterified fat formed from lipase interesterification of a mixture of 86.5 % cottonseed oil and 13.5 % fully hydrogenated soybean oil (m. p. 67.2°C). Characterization and evaluation of these new types of margarines in relation to two conventional margarines are reported. The presence of diglycerides in the interesterified fat (free from trans isomers) reduced the amount of crystallized solids and the properties of the product were very close to conventional soft margarines. Margarine with olive oil taste was well accepted. 相似文献
13.
Ratjika Chanamai D. Julian McClements 《Journal of the American Oil Chemists' Society》1998,75(10):1447-1448
The frequency dependence (1–60 MHz) of the ultrasonic attenuation coefficient of canola oil, corn oil, olive oil, peanut oil,
safflower oil, soybean oil, and sunflower oil was measured at 25°C. The attenuation coefficient of all the oils could be described
by the relation: α ∼ Af
n(with A between 6 and 40 × 10−12, and n between 1.74 and 1.86). 相似文献
14.
Hydrolysis of olive oil, soybean oil, mink fat, lard, palm oil, coconut oil, and a hydrogenated, hardened oil with lipase
from anAspergillus sp. has been studied. The lipase had high specific activity (60,000 U/g) and did not show any positional specificity. The
lipase proved to be a more effective catalyst than Lipolase fromA. oryzae, with an optimal activity at 37°C and pH 6.5–7.0. It was activated by Ca2+ but inactivated by organic solvents such as isopropanol and propanone. All substrates examined could be hydrolyzed to corresponding
fatty acids with this enzyme at concentrations of 5–30 U/meq with yields of 90–99% in 2–24 h. The degree of hydrolysis was
almost logarithmically linear with reaction time and occurred in two stages. The lipase was stable and could be repeatedly
recycled for hydrolysis. 相似文献
15.
Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil (Descurainia sophia L.) as a Stabilizer 下载免费PDF全文
The functional benefits provided by flixweed seed oil (FSO) warrant its application as an alternative to current commercial stabilizers used in peanut butter. The extracted FSO was fully hydrogenated and added to the lab‐made peanut butter in quantities of 1, 1.5, and 2 % (w/w). Samples were stored at 4, 21, and 40 °C, and tested at 2, 6, 16, and 24 weeks for oil separation tests and texture characteristics including hardness, adhesiveness, cohesiveness, and gumminess. Fully hydrogenated flixweed seed oil (FHFO) improved the oil holding capacity of peanut butter at 1, 1.5 and 2 % (w/w). Peanut butter containing FHFO, at a quantity of 2 % (w/w), showed the least oil separation and had comparable or less oil separation than the sample containing 1.5 % commercial stabilizer. Other physical properties were comparable between these two samples. 相似文献
16.
Giandra Volpato Rafael Costa Rodrigues Júlio Xandro Heck Marco Antônio Záchia Ayub 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2008,83(6):821-828
BACKGROUND: In this work we used Plackett–Burman statistical design and central composite design in order to optimize culture conditions for lipase production by Staphylococcus caseolyticus strain EX17 growing on raw glycerol, which was obtained as a by‐product of the enzymatic synthesis of biodiesel. The stability of lipase was verified over several organic solvents, such as methanol, ethanol and n‐hexane. RESULTS: Optimal culture conditions for lipase production were found to be 36 °C, initial pH 8.12, glycerol 30 g L?1, olive oil 3.0 g L?1, and soybean oil 2.5 g L?1, with 145.8 U L?1 of enzyme activity. When commercial glycerol was substituted by the raw glycerol from biodiesel synthesis, lipolytic activity was 127.3 U L?1. Experimental validation of enzyme production matched values predicted by the mathematical model, which was 138.3 U L?1. Stability tests showed that lipase from S. caseolyticus EX17 was stable in methanol, ethanol, and n‐hexane. CONCLUSIONS: Results obtained in this work suggest that raw glycerol can be used for lipase production by S. caseolyticus EX17 and that this enzyme has a potential application in the synthesis of biodiesel. Copyright © 2008 Society of Chemical Industry 相似文献
17.
Masao Shimizu Naoto Kudo Yoshinobu Nakajima Noboru Matsuo Yoshihisa Katsuragi Ichiro Tokimitsu Francisca Barceló 《Journal of the American Oil Chemists' Society》2008,85(7):629-633
Olive oils have a higher relative diacylglycerol (DAG) content than other plant oils. The lipase in olive fruits is involved
in DAG production and is directly related to the acidity of the olive oil. However, the lipase activity and positional selectivity
have not been clarified. To investigate the properties of olive fruit lipase, olive fruits of the Mission variety harvested
during mid-December of 2005 on Shodoshima Island (Japan) were stored at 20, 30 or 40 °C for 4 weeks. Changes in the acidity
and acylglycerol content of the oils extracted from the stored fruits were analyzed. The acidity and DAG content of the olive
oils increased due to triacylglycerol (TAG) hydrolysis during storage. sn-1,2-DAGs preferentially increased during the early stages of storage, indicating that the olive fruit lipase is enantioselective
for the sn-3 position, while non-enzymatic isomerization of sn-1,2-DAGs was observed throughout the entire duration of storage. Kinetic analysis revealed that the enantioselectivity of
olive fruit lipase for the sn-3 position was approximately four times greater than for the sn-1 position. The lipase was gradually inactivated at temperatures of 30 °C or higher, and the ratios of the rate constant
for inactivation to TAG hydrolysis at the sn-3 position was 0.2, 13, and 23 at 20, 30, and 40 °C, respectively. 相似文献
18.
Ozan Nazım Çiftçi Fahrettin Göğüş Sibel Fadıloğlu 《Journal of the American Oil Chemists' Society》2010,87(9):1013-1018
Olive pomace oil is a by-product of olive oil processing and it is considered a low-quality oil. Considering its suitable
triacylglycerol (TAG) composition, this work aimed to convert refined olive pomace oil (ROPO) to a cocoa butter (CB)-like
fat using sn-1,3 specific lipase, and to investigate its performance as a partial CB replacer. CB-like fat was produced from olive pomace
oil by sn-1,3-specific lipase-catalyzed acidolysis in a packed bed reactor. Binary blends of CB and CB-like fat (CB:CB-like fat) were
prepared in different proportions, and their physicochemical characteristics [TAG content, melting profile, solid fat content
(SFC) and microstructure] were investigated. The contents of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1(3)-palmitoyl-3(1)stearoyl-2-oleoyl-glycerol
(POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS) in the 100:0 blend were 18.9, 33.1 and 24.7%, respectively. These contents
decreased to 11.0, 20.0 and 11.7%, respectively, in the 0:100 blend. Although the melting point (28.5 °C) did not change significantly
above 30% CB-like fat addition, the shape of the melting peak became wider and irregular. An isothermal solid diagram of SFC
showed that better compatibility was observed at temperatures above 35 °C for all blends. Addition of over 30% CB-like fat
caused significant difference in the microstructure. 相似文献
19.
Nagao T Hirota Y Watanabe Y Kobayashi T Kishimoto N Fujita T Kitano M Shimada Y 《Lipids》2004,39(8):789-794
Tocopherols are purified industrially from soybean oil deodorizer distillate by a process comprising distillation and ethanol
fractionation. The waste material after ethanol fractionation (TC waste) contains 75% sterols, but a purification process
has not yet been developed. We thus attempted to purify sterols by a process including a lipase-catalyzed reaction. Candida rugosa lipase efficiently esterified sterols in TC waste with oleic acid (OA). After studying several factors affecting esterification,
the reaction conditions were determined as follows: ratio of TC waste/OA, 1∶2 (wt/wt); water content, 30%; amount of lipase,
120 U/g-reaction mixture; temperature, 40°C. Under these conditions, the degree of esterification reached 82.7% after 24 h.
FA steryl esters (steryl esters) in the oil layer were purified successfully by short-path distillation (purity, 94.9%; recovery,
73.1%). When sterols in TC waste were esterified with FFA originating from olive, soybean, rapeseed, safflower, sunflower,
and linseed oils, the FA compositions of the steryl esters differed somewhat from those of the original oils: The content
of saturated FA was lower and that of unsaturated FA was higher. The m.p. of the steryl esters synthesized (21.7–36.5°C) were
remarkably low compared with those of the steryl esters purified from high-b.p. soybean oil deodorizer distillate substances
(56.5°C; JAOCS 80, 341–346, 2003). The low-m.p. steryl esters were soluble in rapeseed oil even at a final concentration of 10%. 相似文献
20.
Torben H. Rnne Charlotte Jacobsen Xuebing Xu 《European Journal of Lipid Science and Technology》2006,108(3):182-192
A mixture of butterfat and rapeseed oil (7 : 3, wt/wt) was interesterified using immobilized lipase from Thermomyces lanuginosus at 50 °C. The interesterified mixture was then deodorized at five temperatures (60–180 °C) and three samples were withdrawn at 1, 2, and 3 h. The operation was monitored by free fatty acid (FFA) content, peroxide value (PV), volatiles, and the sensory evaluation of the samples with respect to flavor and odor (most importantly the butter flavor and odor and the off‐flavor and odor from butyric acid). ANOVA partial least squares regression analysis showed that deodorization time, and especially deodorization temperature, significantly affected the sensory properties and levels of volatiles, FFA and peroxides in the samples. The best compromise between removing undesirable off‐flavors while maintaining the desirable butter flavor seemed to be obtained by using a deodorization temperature of 120 °C for 2 h. Response surface methodology analysis showed a significant effect of deodorization temperature and, to a lesser extent, deodorization time. The butter flavor and odor had an optimum at a deodorization temperature of approximately 100–120 °C for 1–2 h. These conditions are therefore recommended in order to remove the off‐flavor and odor, while maintaining as much as possible of the attractive butter flavor and odor. 相似文献