Composition and aroma impact describtion of volatile componentes of farmer's sour cream butter using Gc-Ms-Olfactometry (Record no. 38206)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02283cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u182140 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100606s2010 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AUJAS V18 NO1 13 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Edris, A. E. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Arab universities journal of agricultural sciences, 2010 v. 18 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Composition and aroma impact describtion of volatile componentes of farmer's sour cream butter using Gc-Ms-Olfactometry |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | دراسة التركيب الكيميائى والأثر الحسى للمواد الطيارة للزبد الفلاحى المصنع من القشدة الحامضية المخمرة طبيعيا بإستخدم جهاز التحليل الغازى الكرواتوجرافى . |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.165-170. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Composition and aroma impact of the volatile components of naturally fermented sour cream butter (SCB) made from buffalo milk was identified using GC-MS-olfactomtric analysis. The volatiles were isolated using dynamic head space purge and trap method accompanied with adsorption of volatiles on TenaX® polymer. Twenty eight volatile components were identified in the investigated samples of SCB. The olfactoric properties of only 14 components out of the 28 volatile components were described by the sniffer while the other components seem to have low concentration or low participation to SCB aroma. SCB volatiles are characterized by high amount of short chain alcohols especially 2-butanol (33.0%). In addition ketones, esters and short chain aliphatic acids were also identified. Olfactometric investigation indicated that propyl butyrate and diacetyl are responsible for the creamy aroma of SCB while contribution of the free fatty acids is responsible for sour/acidic aroma. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Butter |
| General subdivision | Composition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sour creamxIndustrial applications. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Analysis. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Keller, J. Schirle |
| 773 0# - HOST ITEM ENTRY | |
| Title | Arab Universities Journal of Agricultural Science. |
| Related parts | 2010.v.18(1) |
| International Standard Serial Number | 1110-2675 |
| Control subfield | nnas |
| Record control number | u118374 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2010/AUJAS/1810/1/170.pdf">http://nile.enal.sci.eg/EALE/2010/AUJAS/1810/1/170.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
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