Potent odorants in "smen", a traditional fermented butter product

Authors
Citation
R. Trigui et H. Guth, Potent odorants in "smen", a traditional fermented butter product, EUR FOOD RE, 212(3), 2001, pp. 292-295
Citations number
11
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14382377 → ACNP
Volume
212
Issue
3
Year of publication
2001
Pages
292 - 295
Database
ISI
SICI code
1438-2377(2001)212:3<292:POI"AT>2.0.ZU;2-3
Abstract
Potent odorants in a sample of traditional Moroccan smen were characterized by an aroma extract dilution analysis. In the acidic fraction, butanoic ac id followed by hexanoic acid showed the highest flavor dilution (FD)-factor s. Further quantitative determination of both acids in the same sample reve aled high concentrations, in the g/kg level. In contrast, the low FD-factor s found for the volatiles detected in the neutral fraction suggest that the y contribute little to overall flavor. Butanoic and hexanoic acids are like ly the key odorants of smen flavor, which is consistent with lipolysis bein g the primary mechanism of aroma development in the product.