Head space analysis of volatile compounds from buffalo and ewe's Samna (Ghee) and butter oil

Abstract

The volatile flavour compounds of buffalo and ewe's butter oil and Samna (Ghee) were investigated by head space analysis. Twenty-two compounds were identified. They are grouped under volatile free fatty acids, volatile carbonyls (methyl ketones and aldehydes), alcohol and esters. The volatile free fatty acids and methyl ketones are the major constituents in the flavour of Samna, while esters, aldehydes and alcohols are minor constituents. Samna is characterized by higher volatile free fatty acids and methyl ketones compared to butter oil. Samna prepared from buffalo's cutter contains higher free fatty acids and less methyl ketones compared to ewe's Samna. which may explain differences in their flavour intensity and characteristics. Samna prepared from the naturally fermented buffalo butter was characterized by significant quantities of diacetyl.Peer Reviewe