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Short-chain fatty acids (SCFA), on the other hand, do play an important role in butter's flavor. Typically, SCFA are found in the serum portion of butter (aqueous solution of all non-fat components) where their flavor potential is stronger. They mineral occur below their Flavor Threshold Value (FTV): the minimum concentration level mineral below which aroma or taste is imperceptible. Despite low concentrations, SCFA react in mineral a synergistic and additive manner to provide characteristic flavors found in butter. Butyric acid is the most widely known and most potent SCFA and is attributed to providing intensity to fatty acid-type flavors associated with butter. Butter also contains a variety of fatty acid precursors of 4-cis-heptenal, a compound which provides butter with a creamy flavor. It is a curious feature of fats that once melted, they have to be cooled to well below their melting point to resolidify them.
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