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Two different kinds of butter were produced from cream containing 40% milk fat. Both butter samples were processed into butter oil at three different temperatures (60, 90, and 120\u00b0C). Butter and butter oil samples were stored at +4\u00b0C and analyses were performed at 0, 30, and 60\u2009days of storage. There are no significant differences between the atherogenicity index and the saturated and unsaturated fatty acid composition of butter and butter oil samples. Free fatty acid values of all samples increased during storage. Also, in all three storage periods, it was determined that free fatty acids were higher in butter samples than in butter oil samples. During storage, saturated and unsaturated free fatty acid values are generally higher in butter oil processed at 60\u00b0C than in butter oil processed at 90\u00b0C and 120\u00b0C. In total, 40 volatile compounds were detected, which included 8 ketones, each of 6 aldehydes, alcohols, acids, and hydrocarbons, 5 terpenes, and 3 esters in butter and butter oil samples. Aldehydes and ketones were generally highest in butter oil processed at 120\u00b0C.<\/jats:p>","DOI":"10.1002\/fsn3.4433","type":"journal-article","created":{"date-parts":[[2024,8,30]],"date-time":"2024-08-30T03:39:44Z","timestamp":1724989184000},"page":"8280-8296","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures"],"prefix":"10.1002","volume":"12","author":[{"given":"Tekin","family":"Demir","sequence":"first","affiliation":[{"name":"Ziraat Bank  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seval","family":"Andi\u00e7","sequence":"additional","affiliation":[{"name":"Food Engineering Department Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6889-9487","authenticated-orcid":false,"given":"\u015eehriban","family":"O\u011fuz","sequence":"additional","affiliation":[{"name":"Food Engineering Department Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,8,29]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1302"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.06.013"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/biomedicines9101466"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.01.057"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1155\/2018\/7027624"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2012.01.003"},{"key":"e_1_2_10_8_1","first-page":"63","article-title":"The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese","volume":"15","author":"Centeno J. 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