Identify an aldehyde used in margarine and in food for its buttery odour.
Identify an aldehyde used in margarine and in food for its buttery odour.
Benzaldehyde
Butyraldehyde
Cinnamaldehyde
Oxaldehyde
Solution
The correct answer is (2) Butyraldehyde.
Butyraldehyde (also known as butanal) is an aldehyde that has a characteristic buttery odor. It is commonly used in the food industry to impart a buttery flavor, and it is also found in margarine to enhance its aroma.
Here's a quick look at the other options:
- (1) Benzaldehyde: This aldehyde has an almond-like aroma and is used in flavorings and perfumes, but not for a buttery odor.
- (3) Cinnamaldehyde: This aldehyde is responsible for the characteristic flavor and aroma of cinnamon, not butter.
- (4) Oxaldehyde: This is not a common aldehyde and does not fit the description related to buttery odors.
Thus, Butyraldehyde is the aldehyde associated with the buttery scent in margarine and other food products.