Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis

SARHIR S. T., AMANPOUR A., BOUSETA A., SELLİ S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.56, sa.8, ss.3836-3845, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 8
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1007/s13197-019-03854-y
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3836-3845
  • Anahtar Kelimeler: Moroccan Lben, Aroma, Key odorants, SAFE, GC-MS-olfactometry, AEDA, ASSISTED FLAVOR EVAPORATION, LACTIC-ACID BACTERIA, DAIRY-PRODUCTS, GC-MS, COMPONENTS, IDENTIFICATION, PROFILES, CHEESES, L.
  • Çukurova Üniversitesi Adresli: Evet

Özet

Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD=1024, ripened cheese), acetoin (FD=512, buttery-creamy), 2-heptanol (FD=512, fatty) and hexanoic acid (FD=512, cheesy-goat) were the most powerful key odorants in Lben.