Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter

Butter is valued for its unique flavor, which varies among types. This study employed an integrated multi-analytics approach-combining flavoromics, lipidomics, e-sensory evaluation, and physicochemical analysis-to decipher the flavor traits of butters from different brands and processes. Lipidomics identified 277 lipids and 17 differential lipids. Cultured butter (CB) showed higher acid value and free amino acids (FAAs) content than sweet cream butter (SCB). Flavoromics identified 90 volatile organic compounds (VOCs), with 40 key VOCs. CB was dominated by ketones, lactones, and medium-chain free fatty acids (FFAs), while SCB was characterized by aldehydes, esters, and short-chain FFAs. <i>E</i>-sensory analysis showed that CB was superior in umami, bitterness, and sourness. These differences in composition and flavor are mainly attributed to synergies between lactic bacteria-derived FAAs and lipid degradation products. The findings provide data and theoretical support for flavored butter development, aiding in commercial butter type identification, quality grading, and traceability.