Butter Sensory Map

Butter

Butyrum

Sensory Profile

Tastes

Basic flavor profiles

2.5

Low

Intensity Level2.5/10

Characteristics (2)

sweet(3)

salty(2)

Aromas

Scent characteristics

6.7

Medium

Intensity Level6.7/10

Characteristics (3)

buttery(9)

fatty(7)

nutty(4)

Stimuli

Sensory sensations

2.0

Low

Intensity Level2.0/10

Characteristics (1)

warming(2)

Textures

Physical properties

8.3

High

Intensity Level8.3/10

Characteristics (4)

creamy(10)

fatty(9)

soft(8)

greasy(6)

About Butter

Butter boasts a rich, creamy flavor with a subtle sweetness and a hint of nuttiness, particularly when browned. Its smooth texture enhances mouthfeel, making it a beloved ingredient in both sweet and savory dishes. Butter is incredibly versatile in the culinary world. It serves as a base for sauces, such as béchamel and hollandaise, and is essential in baking for creating tender pastries, cookies, and cakes. It is also used for sautéing, roasting, and finishing dishes, adding depth and richness to vegetables, meats, and seafood. Additionally, flavored butters, such as herb or garlic butter, can elevate simple dishes. Butter has ancient origins, dating back thousands of years, with evidence of its production found in various cultures across Europe, Asia, and the Middle East. Traditionally made from the cream of cow's milk, it has evolved into numerous varieties, including salted, unsalted, and cultured butter. Butter is characterized by its high-fat content, typically around 80%, which contributes to its unique cooking properties and flavor. The presence of milk solids and water gives it a creamy texture and allows it to emulsify with other ingredients. It can be classified into various types, such as clarified butter (ghee) and European-style butter, which has a higher fat content and a more pronounced flavor. Its ability to enhance and unify flavors makes it a staple in

Associated health effects(136)

Short-Chain Fatty Acid Support
Vitamin B12 Content Support
K2 Provision
Vitamin D Support
Fat-Soluble Vitamin Support
Butyrate Production Enhancement
Ruminant CLA Intake
Satiety Enhancement
Cholesterol Content Support
Butyric Acid Short-Chain Fatty Acid Provision
Retinol Provision
Caloric Density
Beta-Carotene Source
Milk-Derived Vitamin A Support
Micronutrient Density
Bone Mineralization Support
Appetite Stimulant
Milk-Derived Vitamin K2 Cardiovascular Support
Weight Gain and Related Issues
Body Weight
Cholesterol/heart disease, inflammation
Cardiovascular Disease Risk
Keto Diet Compatibility
High-Quality Fat Provision
Milk Allergy
Saturated Fat Excess Risk
Butter Allergy Risk
Calcium Content Support
Beta-Carotene-Mediated Vitamin A Support
Grass-fed Butter Nutrient Density Support
Chronic Disease Risk
Antioxidant
Allergic Reactions
Dose-Dependent Effects
Allergy Risk
K2 Cardiovascular Protection
CLA-Mediated Anti-inflammatory Activity
Bone Resorption Inhibition
Energy Intake Stimulation
Skin/anti-inflammatory
Gut Health Promotion
Satiation Enhancement
Digestive Tolerance
Saturated Fat and Cholesterol
Cardiovascular Risk
LDL and Total Cholesterol Elevation
Medium-Chain Fatty Acid Support
Lactose Intolerance
Dairy Trans Fat Metabolic Support
Metabolic Syndrome Protection
Cancer Risk
Cancer-Preventive
Fat Matrix Cholesterol Neutrality
Colonic Barrier Protection
HDL Cholesterol Elevation
Milk Fat Globule Membrane Support
HDL Cholesterol Enhancement
Vitamin A Support
Lactose Intolerance Symptom Induction
Butyrate Production
Microbiome Stability
General overconsumption risks
Weight Management Satiety Enhancement
Satiety Modulation
Cardiovascular Stress
Skin/eye health
Limited Micronutrient Density
High Caloric Density
Total Cholesterol
Butyrate Provision
Vitamin D Provision
Nutrient Provision
Fat-Soluble Vitamin Provision
CLA-Mediated Blood Sugar Regulation
Vision Protection
All-Cause Mortality Risk Elevation
Ruminant Trans Fat HDL Reduction
Digestive Irritation
Dairy Trans Fat Intake
Flavor and Culinary Use
Mood Enhancement
Weight Gain Risk
CLA-Mediated Anti-cancer Potential
Milk Fat Matrix Cardiometabolic Support
Skin Health
Weight Gain and Obesity Risk
Milk Fat Globule Membrane Cholesterol Absorption Inhibition
High Saturated Fat Content
Allergic Reaction Risk
Monounsaturated Fatty Acid Support
High Cholesterol Content
Obesity and Weight Gain
Conjugated Linoleic Acid-Mediated Weight Regulation
Bone Health
CLA-Mediated Blood Lipid Regulation
Caloric Excess
Short-Chain Fatty Acid Provision
Branched-Chain Fatty Acid Anti-carcinogenic Activity
Phosphorus
Conjugated Linoleic Acid Support
Digestive Protection
Palatability Enhancement-Mediated Dietary Compliance Support
Cancer Mortality Risk Elevation
Ruminant Trans Fat-Induced HDL Cholesterol Reduction
Weight Management
Vitamin K2 Provision
Premature Mortality Risk Elevation
Retinol-Mediated Eye Health Support
Culinary Diet Adherence Support
Gastrointestinal Barrier Function Support
Short- and Medium-Chain Fatty Acid Metabolic Support
Fat-Soluble Vitamin Contribution
Milk-Derived SFA Cardiovascular Protection
Saturated Fat-Induced Mortality Risk Elevation
Beta-Carotene-Mediated Eye Health Support
Palatability-Enhanced Dietary Compliance
Vitamin A Provision
Vitamin K2 Cardiovascular Protection
Lactic Fermentation-Derived Probiotic Support
Weight Gain
Enhanced Nutrient Absorption
Vitamin K2 Support
Fat Matrix Protein Digestive Tolerance
Palatability Enhancement
Colorectal Cancer Risk Reduction
Blood Fat Elevation in Susceptible Individuals
Eye Health
Lipid Metabolism Support
Fat-Soluble Vitamin Absorption Support
Food Palatability Enhancement
Digestive Aid
Allergenic Reaction Risk
Butyric Acid Provision
Anticancer Potential
Anti-inflammatory
Cardiometabolic Syndrome Protection

Nutrition per 100 g(4)

Energy: 717 kcal
Protein: 0.9 g
Fat: 81 g
Fiber: 0 g