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Aroma profile of a traditionally fermented butter (smen)

Published online by Cambridge University Press:  22 February 2018

Clarisse Iradukunda ,
Wan Moustapha Wan Aida ,
Ahmed Tadlaoui Ouafi ,
Yassir Barkouch  and
Abdellatif Boussaid
Clarisse Iradukunda
Affiliation:
Bioprocess Engineering Team, Faculty of Sciences and Technology Marrakech, Cadi Ayyad University, Guéliz, B.P 549, 40000 Marrakech, Morocco
Wan Moustapha Wan Aida
Affiliation:
Faculty of Science & Technology, School of Chemical Sciences & Food Technology, Universiti Kebangsaan Malaysia, UKM 43600, Selangor, DE, Malaysia
Ahmed Tadlaoui Ouafi
Affiliation:
Biotechnology and Molecular Bioengineering Laboratory, Faculty of Sciences and Technology Marrakech, Cadi Ayyad University, Guéliz, B.P 549, 40000 Marrakech, Morocco
Yassir Barkouch
Affiliation:
Laboratoire de Recherche des Sciences Appliquées à l'Environnement et au Développement Durable, Ecole Supérieure de Technologie d'Essaouira, Université Cadi Ayyad, Km 9, Route d'Agadir, Essaouira Aljadida BP.383, Essaouira, Morocco
Abdellatif Boussaid*
Affiliation:
Bioprocess Engineering Team, Faculty of Sciences and Technology Marrakech, Cadi Ayyad University, Guéliz, B.P 549, 40000 Marrakech, Morocco
*
*For correspondence; e-mail: [email protected], [email protected]
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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.

Keywords

Fermented buttersmenvolatile compoundsconsumer acceptance
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 1 , February 2018 , pp. 114 - 120
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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