000			02283cab a2200289Ia 45 0
001			u182140
003			SIRSI
008			100606s2010 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART AUJAS V18 NO1 13
100	1		_aEdris, A. E.
240	1	0	_aArab universities journal of agricultural sciences, 2010 v. 18 (1) _h[electronic resource].
245	1	0	_aComposition and aroma impact describtion of volatile componentes of farmer's sour cream butter using Gc-Ms-Olfactometry _h[electronic resource].
246	1	5	_aدراسة التركيب الكيميائى والأثر الحسى للمواد الطيارة للزبد الفلاحى المصنع من القشدة الحامضية المخمرة طبيعيا بإستخدم جهاز التحليل الغازى الكرواتوجرافى .
300			_ap.165-170.
504			_aIncludes reference.
520			_aComposition 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			_aSummary in arabic.
650		0	_aButter _xComposition.
650		0	_aSour creamxIndustrial applications.
650		0	_aFood _xAnalysis.
700	1		_aKeller, J. Schirle
773	0		_tArab Universities Journal of Agricultural Science. _g2010.v.18(1) _x1110-2675 _7nnas _wu118374
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2010/AUJAS/1810/1/170.pdf _zFull Text Article
596			_a1
942			_cAR _2lcc
999			_c38206 _d38206