###### Abstract  
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems--outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)--was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters. dairy; diet; butter preference; sensory; volatiles +
Footnote †: journal: _foods_  
0000-0001-9999-7400-3399-7400][PERSON] 0000-0001-9999-7400][PERSON] 0000-0001-9999-7400][PERSON] 0000-0001-9999-7400][PERSON] 0000-0002-0002-0002-0003][PERSON] 0000-0002-0003-0003][PERSON] 0000-0002-0002-0003][PERSON] 0000-0002-0002-0003][PERSON] 0000-0002-0002-0003][PERSON] 0000-0002-0003-0003][PERSON] 0000-0002-0002-0003][PERSON] 0000-0002-0003-0003][PERSON]. from a pasture/grazing diet. A recent review by [PERSON], [PERSON] et al. (2020) [7], mainly focusing on studies undertaken in Europe and the United States of America (USA), outlined that attitudes towards environmental practices and health benefits of consuming pasture-raised livestock products were the main drivers for consumption and willingness to pay premium prices for these types of products. Farming practices in Ireland consist of fresh pasture for the majority of lactation, allowing for utilization of a low-cost, readily available feed source to produce high-quality milk products [8; 9]. Since the abolishment of milk quotas in Europe in 2015, milk production in Ireland has increased substantially, with a 13% increase in milk intake from 2015 to 2017 [10; 11; 12]. In 2019, Ireland's dairy sector grew in value by 11%, with butter being the largest export category [13] and further opportunities exist to expand current markets and develop new markets. The most apparent differences in dairy products produced from cows on a pasture-rich diet, versus concentrates, are changes to the fatty acid (FA) profile and color. Inclusion of fresh pasture significantly increases levels of unsaturated FAs in milk [14; 15; 16], and \(\beta\)-carotene levels, enhancing a yellow color, particularly obvious in butter, as \(\beta\)-carotene is fat soluble [17]. Although milk and dairy products are not regarded as a dietary source of omega-3 FAs, higher amounts of \(\alpha\)-linoleic acid and conjugated linoleic acid (CLA) are present in bovine milk from pasture based diets [14; 18; 19; 20], \(\beta\)-carotene derived from fresh pasture gives a yellow hue to butter, with the intensity of yellow positively correlating to the amount of fresh pasture grazed [21; 22]. \(\beta\)-carotene is also a precursor for fat-soluble vitamin A, and a powerful antioxidant, and therefore also beneficial in the diet [23]. Butter hardness and spreadability are also dictated by the FA profile and thus impacted by the cow's diet, with higher numbers of unsaturated FAs lowering the melting point [24]. Butter is coveted for its rich sensory attributes, with butter flavor being a significant driver for liking [25]. Although flavor is mainly dictated by the milk fat itself and added salt, volatile aroma compounds also play an important role in the sensory perception of butter.