Aroma profile of a traditionally fermented butter (smen)

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.

Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters

“…Butyric, caprylic, valeric and capric free fatty acids in goat samples were the major free fatty acids. Most of the detected major free FAs have previously been reported as dominant free fatty acids in butters (Şenel et al, 2011;Méndez-Cid et al, 2017;Iradukunda et al, 2018). Lipase or esterase enzymes are responsible for lipolysis, which is responsible for the formation of free FAs.…”

Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria

“…Smen or Dhan is a traditional fermented butter which is made from raw milk, cream or butter originating from several animal species (Rajorhia, 1993;Guessas, Adjoudj, Hadadji, & Kihal, 2012;Iradukunda, Aida, Ouafi, Barkouch, & Boussaid, 2018). Its fermentation can last from a few months to several years, depending on the moisture, humidity and room temperature of the storage place (Kacem, & Karam, 2006).…”

“…It is produced in many countries around the world, in Asia, the Middle-East and Africa (Afsaneh, Hosseinpour, & Mina, 2016) and its name and preparation methods differ from one region to another. In Algeria, it is known as Dhan or Smen (Bensalah, Labtar, Delorme, & Renault, 2011;Guessas, Adjoudj, Hadadji, & Kihal, 2012), Smen in Morocco (Tantaoui-Elaraki, & El Marrakchi, 1987;Benkerroum, & Tamime, 2004;Faid et al, 1993;Sakili, & Isoual, 2003Iradukunda, Ouafi, Barkouch, & Boussaid, 2018, Ghee in India and Ethiopia (Dhurvey, Kawtikwar, & Sakarkar, 2012;Mortensen, 2016;Alganesh, & Yetenayet, 2017), Samna in Egypt and Samin in Sudan (Sserunjogi, Abrahamsen, & Narvhus, 1998).…”

“…This fermented butter is mostly used as a flavouring ingredient to improve the taste and aroma of many traditional dishes (Iradukunda, Aida, Ouafi, Barkouch, & Boussaid, 2018). It is also used in traditional medicine for reducing pain associated with the cold feeling that accompanies coughs, rheumatism and bone trauma (Sakili, & Isoual, 2003).…”

Editorial: Going global

“…From Japan, heat-induced denaturation of casein micelles is shown to alter the strength of the acid milk gel through dissociation of κ-casein (Oka et al 2018). From Morocco, the aroma profile of the local fermented butter (Smen) is characterized, in collaboration with scientists from Malaysia (Iradukunda et al 2018). These three countries bring our recent total to 49.…”