Aroma profile of a traditionally fermented butter (smen)

Clarisse Iradukunda, Wan Aida Wan Mustapha, Ahmed Tadlaoui Ouafi, Yassir Barkouch, Abdellatif Boussaid

Research output: Contribution to journalArticle

Abstract

The spontaneous fermentation of butter produces a highly fragrant product called smen. The short chain fatty acids (C4 to C10) have been traditionally considered the main aromas of this product but our work on the volatile fraction characterisation using SPME GC/MS showed that other products may also be important. Indeed, 183 different volatile compounds were detected belonging mainly to carboxylic acids, esters, ketones, nitrogen compounds and terpenes. However, only 19 compounds were common to more than 50% of the samples. These include short chain fatty acids (C4 to C10), their esters and short chain methylketones (C5 to C11). Despite their high levels in all samples, the amounts of C4 to C10 free fatty acids could not explain the differences in preparation and consumer appreciation of the samples. In contrast, the levels and nature of some methylketones and esters, particularly butanoic and hexanoic ethyl esters and 2-pentanone, seem to better reflect the effects of salt, thyme, acidity and consumer preferences.

Original languageEnglish
Pages (from-to)114-120
Number of pages7
JournalJournal of Dairy Research
Volume85
Issue number1
DOIs
Publication statusPublished - 1 Feb 2018

Fingerprint

Butter
butter
Esters
esters
odors
Volatile Fatty Acids
short chain fatty acids
Thymus Plant
Nitrogen Compounds
thyme
Terpenes
nitrogen compounds
consumer preferences
carboxylic acids
Carboxylic Acids
ketones
Ketones
Nonesterified Fatty Acids
sampling
terpenoids

Keywords

  • consumer acceptance
  • Fermented butter
  • smen
  • volatile compounds

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

Cite this

Aroma profile of a traditionally fermented butter (smen). / Iradukunda, Clarisse; Wan Mustapha, Wan Aida; Ouafi, Ahmed Tadlaoui; Barkouch, Yassir; Boussaid, Abdellatif.

In: Journal of Dairy Research, Vol. 85, No. 1, 01.02.2018, p. 114-120.

Research output: Contribution to journalArticle

Iradukunda, Clarisse ; Wan Mustapha, Wan Aida ; Ouafi, Ahmed Tadlaoui ; Barkouch, Yassir ; Boussaid, Abdellatif. / Aroma profile of a traditionally fermented butter (smen). In: Journal of Dairy Research. 2018 ; Vol. 85, No. 1. pp. 114-120.
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