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Advances in ghee flavour research



Advances in ghee flavour research



Indian Journal of Dairy Science 45(7): 338-348



Chemical and biotechnological advances in ghee flavour research are reviewed, including the nature and role of various flavour components (carbonyl compounds, lactones, free fatty acids, miscellaneous substances), methods of flavour enhancement through controlled fermentation of cream or butter with selected starter bacteria prior to conversion into ghee, mechanisms involved in flavour production/enhancement, and attempts at utilization of microorganisms or a mixture of flavouring compounds for simulation of ghee flavour in butter oil. Some areas of future research on ghee flavour are suggested.

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Accession: 002019951

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