Sarhir Salwa Tsouli, Amanpour Armin, Bouseta Amina, Selli Serkan
1Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, Sidi Mohamed Ben Abdellah University, B.P. 1796, Atlas, Fez, Morocco.
2Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
J Food Sci Technol. 2019 Aug;56(8):3836-3845. doi: 10.1007/s13197-019-03854-y. Epub 2019 Jun 10.
Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben.
勒本是摩洛哥主要的乳制品之一，由于其营养、口感、香气和健康特性，在食品工业中广泛发挥着重要作用。香气是这类发酵乳制品的一个主要品质因素。在本研究中，采用四种不同方法提取香气化合物。根据感官分析，溶剂辅助风味蒸发法是勒本基质中最具代表性和可重复性的方法。总体而言，首次在勒本中发现了总共24种挥发性化合物，包括醛类、醇类、酸类、酯类和酮类。通过香气提取物稀释分析应用，用15种气味活性化合物对勒本的特征香气进行了表征。根据风味稀释（FD）结果，丁酸（FD = 1024，成熟奶酪味）、乙偶姻（FD = 512，黄油奶油味）、2-庚醇（FD = 512，脂肪味）和己酸（FD = 512，奶酪山羊味）是勒本中最强烈的关键气味物质。
