Composition and aroma impact describtion of volatile componentes of farmer's sour cream butter using Gc-Ms-Olfactometry [electronic resource].

Includes reference.

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.

Summary in arabic.

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