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By Bo Friberg
Published 1989
A short-chained fatty acid that can be found in some fruits but is primarily found in butter. This substance is responsible for both for the characteristic pleasant flavor of butter and the unpleasant odor and flavor of rancid butter. When produced synthetically, it is called butanoic acid and is used as a flavoring agent in food and as an acidulant in soy milk beverages.
© 1989 All rights reserved. Published by Wiley.
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