摘要：Changes in content and composition of free fatty acids (FFA), number of lipolytic bacteria and sensory xcore have been followed in the course of the 28-day period of storing in dark (4 °C and 10-15 °C) and also in th& daylight (15-20 °C). Results suggested the presence both of chemical and enzymatic lipolysis. An early stage was characterized by the high contet of low-molecular FFA which, as a group, showed the best correlation with the sensory score. With the progress of lipolysis, the content of unsaturated FFA grew up too, and sensory score correlated more significantly, also with the content of higher FFA (with 16 and 18 C-atoms). Evaluation of taste appeared to be more objective in comparison to flavour. The most significant correlation with the time of storing and with the taste score too, showed the content of the decenoic acid.
关键词：butter; sensory score; free fatty acid content; number of lipolytic bacteria
