Hostname: page-component-8448b6f56d-42gr6 Total loading time: 0 Render date: 2024-04-24T00:49:34.127Z Has data issue: false hasContentIssue false
  • English
  • Français

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: boureema@yahoo.com, boussaid@fstg-marrakech.ac.ma
Get access Rights & Permissions [Opens in a new window]

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 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AOAC 1990 Official Methods of Analysis of AOAC, 15th edition, vol. 2. Arlington, VA, USA: AOAC International Google Scholar
Benkerroum, N & Tamime, AY 2004 Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale. Food Microbiology 21 399–413 Google Scholar
Çetin, B, Çakmakçi, S & Çakmakçi, R 2011 The investigation of antimicrobial activity if thyme and oregano essential oils. Turkish Journal of Agriculture and Forestry 35 145–154 Google Scholar
Christensen, KR & Reineccius, GA 1995 Aroma extraction dilution analysis of aged Cheddar cheese. Journal of Food Science 60 218–220 CrossRefGoogle Scholar
Collins, YF, McSweeney, PLH & Wilkinson, MG 2003 Lipolysis and free fatty acids catabolism in cheese: a review of current knowledge. International Dairy Journal 13 841–866 CrossRefGoogle Scholar
Curioni, PMG & Bosset, JO 2002 Key odorant in various cheese types as determined by gas chromatography-olfactomentry. International Dairy Journal 12 959–984 CrossRefGoogle Scholar
Davidson, PM (2001) Chemical preservatives and natural antimicrobial compounds. In Food Microbiology Fundamental and Frontiers, pp. 593–627 (Eds Doyle, MP, Beauchat, LR & Montville, TJ). Washington, DC: ASM Press Google Scholar
Delgado, FJ, González-Crespo, J, Cava, R & Ramírez, R 2011 Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chemistry 129 1156–1163 CrossRefGoogle ScholarPubMed
El Marrakchi, A, Berrada, M, Chahboun, M & Benbouhou, M 1986 Chemical study of Moroccan smen. Lait 66 117–133 CrossRefGoogle Scholar
Faid, M, Chabard, JL, Larpent, JP & Berger, JA 1989 Experimental processing of Moroccan smen- application of lipases. Microbilogie-Aliments-Nutrition 7 407–411 Google Scholar
Faid, M, Larpent, JP, Larpent, M, Chabard, JL & Berger, JA 1990 Antimicrobial factors in traditional Moroccan smen: aw, pH, acidity and free fatty acids. Sciences des Aliments 10 659–670 Google Scholar
Faid, M, Touraibi, A, Tantaoui-Elaraki, A & Breton, A 1992 Characterization of yeasts and moulds isolated from Moroccan traditional butter. Microbiologie-Aliments-Nutrition 10 273–278 Google Scholar
Fernandez, C, Astier, C, Rock, E, Coulon, JB & Berdagué, JL 2003 Characterization of milk by analysis of its terpene fractions. International Journal of Food Science and Technology 38 445–451 CrossRefGoogle Scholar
Folch, JB, Lees, M & Sloane Stanley, GH 1957 A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 497–509 CrossRefGoogle ScholarPubMed
Gallois, A & Langlois, D 1990 New results in the volatile odorous compounds of French cheeses. Lait 70 89–105 CrossRefGoogle Scholar
Marilley, L & Casey, MG 2004 Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. International Journal of Food Microbiology 90 139–159 CrossRefGoogle ScholarPubMed
Masotti, F, Erba, D, De Noni, I & Pellegrino, L 2012 Rapid determination of sodium in milk and milk products by capillary zone electrophoresis. Journal of Dairy Science 95 2872–2881 CrossRefGoogle ScholarPubMed
McSweeney, PLH & Sousa, MJ 2000 Biochemical pathways for the production in cheeses during ripening: A review. Lait 80 293–324 CrossRefGoogle Scholar
Moio, L & Addeo, F 1998 Grana Padano cheese aroma. Journal of Dairy Research 65 317–333 CrossRefGoogle Scholar
Molimard, P & Spinnler, HE 1996 Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. Journal of Dairy Science 79 169–184 CrossRefGoogle Scholar
Qian, M & Reineccius, G 2002 Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. Journal of Dairy Science 85 1362–1369 CrossRefGoogle ScholarPubMed
Qian, M, Cara, N & Bloomer, S 2002 Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/olfactometry-MS. Journal of The American Oil Chemists’ Society 79 663–667 CrossRefGoogle Scholar
Revello Chion, A, Tabacco, E, Giaccone, D, Peiretti, GP, Battelli, G & Borreani, G 2010 Variation of fatty acid and terpene profiles in mountain milk and “Toma piemontese” cheese as affected by diet composition in different seasons. Food Chemistry 121 393–399 CrossRefGoogle Scholar
Seong Lee, H & Van Hout, D 2009 Quantification of sensory and food quality: The R-index analysis. Journal of Food Science 74 57–64 Google Scholar
Shelef, L & Seiter, J 2005 Indirect and miscellaneous antimicrobials. In Antimicrobials in Food, 3rd edition, pp. 573–598 (Eds Davidson, PM, Sofos, JN & Branem, AL). Boca Raton: Taylor & Francis Google Scholar
Tantaoui-Elaraki, A & El Marrakchi, A 1987 Study of Morrocan dairy products: lben and smen. MIRCEN Journal of Applied Microbiology 3 211–220 CrossRefGoogle Scholar
Triqui, R & Guth, H 2001 Potent odorant in “Smen” a traditional fermented butter product. European Food Research and Technology 212 292–295 CrossRefGoogle Scholar