Potent odorants in 'Smen', a traditional fermented butter product
| Autor: | Helmut Guth, Réda Triqui |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Hexanoic acid
biology Organoleptic food and beverages General Chemistry biology.organism_classification Biochemistry Industrial and Manufacturing Engineering Dilution chemistry.chemical_compound chemistry Lipolysis Fermentation Food science Quantitative analysis (chemistry) Flavor Aroma Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 212:292-295 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s002170000257 |
| Popis: | Potent odorants in a sample of traditional Moroccan smen were characterized by an aroma extract dilution analysis. In the acidic fraction, butanoic acid followed by hexanoic acid showed the highest flavor dilution (FD)-factors. Further quantitative determination of both acids in the same sample revealed high concentrations, in the g/kg level. In contrast, the low FD-factors found for the volatiles detected in the neutral fraction suggest that they contribute little to overall flavor. Butanoic and hexanoic acids are likely the key odorants of smen flavor, which is consistent with lipolysis being the primary mechanism of aroma development in the product. |
| Databáze: | OpenAIRE |
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