dharanimuthusamy98@gmail.com

1. Flavor and
Aroma of Ghee
Presented by
M.Dharani
M.Tech Dairy chemistry(MTM19002)
CFDT,TANUVAS,Chennai-57.
dharanimuthusamy98@gmail.com

2. FlavorandAromaofGhee
Effect of Heat on Flavor of Ghee
The flavor of ghee is due to a complex mixture of compounds
produced during the various stages of processing.
The heating process generates flavor compounds through the
interaction of protein degradation products, lactose and minerals,
and possibly through the degradation of FFA and lactose.
Heating process positively improve the ghee flavor, but also seems
to drive off putrefactive odors which may have developed in the
butter.

3. FLAVORCOMPONENTSOFGHEE
Carbonly
Mono ,di- carbonyls and
methyl ketones
01
Alcohol
1-Hexanol, ethyl,
nonanol ,Ethanol,
n-butanol
04
Lactones
Delta,gamma and n-
saturated aliphatic
lactones
02
Diols
1,3-butanediol
propanediol
05
Free fatty acids and
their esters
Ethyl esters of C3, C5, C6,
C8, C14, C16, C18 and
C18:1 fatty acids propyl
ester of C4 fatty acid
03
Hydrocarbon
saturated and
unsaturated (C9—C20)
cyclopentane,
ketohydrocarbons (C3—
C9)
06

4. Carbonyls
Acetone, butanone, formaldehyde, acetaldehyde
Naturally occurring in milk.
Methyl ketones
Hydrolysis of b-ketoglycerides to b-ketoacids followed by
decarboxylation during heat processing
Conversion of b-ketoacids to beta-ketoacid-glycerides
(which also occur in fresh milk) by the action of heat and water
or by the action of lipases.
Auto Oxidation of unsaturated fatty acids to b-ketoacids
followed by decarboxylation
Siginificance
Dehydration and thermal degradation of
carbohydrates -formation of polar (dicarbonyl)
compounds i.e., diacetyl, furfural and
hydroxymethylfurfural.
 Alkan-2-ones -major class of monocarbonyls.
Propanone and pentanone - most abundant in cow and
buffalo ghee.
clarification of butter into ghee -increase in the
proportion of alkan-2-ones with a decrease in the
proportion of aldehydes.
 Desi ghee made from buffalo milk contained
significantly higher concentrations of carbonyl
compounds and had a better flavour than ghee made
under controlled conditions.
FFA and carbonyls are transferred from the aqueous to
the fat phase during heat clarification as a result of
moisture removal.

5. Lactones
 coconut-like aroma.
 Delta-lactones –predominant
 Lactones proportional to
temperature of clarification.
 Lactone level in ghee was about
twice that of butter.
 Hydrolysis during heat processing
of lactogenic glycerides to hydroxy
acids followed by ring closure or
by lipolysis of glycerides before
ring closure.
 d-lactones; d-octalactone (C8), d-
decalactone (C10) and d-
dodecalctone (C12) -influencing
the flavour of ghee.
At 0.2 ppm it imparts sweet
creaminess, tending towards fresh
coconut flavour at higher levels.
The flavour threshold of d-
decalactone is 10 times that of d-
octalactone and has higher
threshold than other two.
The higher straight chain lactones
do not contribute significantly to the
flavour of butterfat.
delta- and gamma-lactones in
buffalo butter and ghee were less
than those in cow butter and ghee.
Lactone potential of milk fat is
affected by feed and seasonal
variation.

6. FFA and Esters
 FFA are undesirable because the shorter-chain FFA
responsible for the rancid flavour&catalyze the fat
oxidation reaction.
 Various FFA including C 6,C 8,C 10,C 12,C 14:1,C 15,C 16,C 18
and C18:2 were reported to occur in ghee.
 C6—C10 FFA account for only about 5—10% of the total FFA
in ghee-unique flavor.
 Buffalo ghee appears to lack the FFA C 6,C 10 and C 15 while
cow ghee exhibited a unique presence of C 18:2.
 The short-chain FFA, C2 to C4, have not been identified in
cow or buffalo ghee ,lost due to volatilization during the
heat clarification of butter.
 Esters: These powerful odour compounds may be important
in the flavour of ghee .
 Esters may originate from the esterification of short chain
alcohols and FFA by the action of bacterial esterases in LAB.

7. Miscellaneous
substances
Decomposition products include acrolein,
dimethyl sulphide, alcohols, diols and
denatured protein compounds. Indole
and skatole (3-methylindole) which
contribute to the desirable flavor of
butter could also pass over into ghee, in
their original or modified form.
Decomposition of milk constituents like
fat, proteins, amino acids, lactose and
glucose during the clarification process
have been reported to play a possible
role in the flavor of ghee

8. Sourceofflavorcompoundsofghee use of ripened milk,
cream or butter
A mixed culture of l.lactis C-10,
l.diacetylactis DRC-1, S. thermophilus and
l.bulgaricus for ripening cream for ghee
making.
They found DRC-1 and C-10 strains to be
the most suitable cultures.
3% of the DRC-1 culture and incubation at
30°C for 18 h followed by clarification at
115°C for 5 min-resultant ghee was
comparable to that of desi ghee.
Free fatty acids and carbonyls, of ghee
were higher in ripened cream
ghee than in fresh cream ghee.
Synthetic mixture
3 ppm of d-C10 lactone, 15 ppm
of d-C12 lactone, 5 ppm of
decanoic acid and 10 ppm of
nonanone-2. flavor in butteroil
was comparable to that of
cream butter (CB) ghee.
Steam Volatile
Monocarbonyls (SVMC)
• More intimately associated with the fat phase.
The SVMC partitioned with butter during
churning(67%) more than with the milk serum.
•About half of the SVMC in butter were lost
during the clarification of the butter to ghee,
probably due to volatilization.Only 57% in ghee.
•Inversely proportional to acidity of cream.

9. ● Mohammed L. Sserunjogiab*, Roger K.
Abrahamsena and Judith Narvhusa :A
Review Paper: Current Knowledge of
Ghee and Related Products(1998)
● Abou-Donia,S.A. andEl-Agamy,S.I.
(1993)Ghee.InEncyclopaedia of Food
Science, Food ¹echnology and
Nutrition, Vol. 6, eds R. Macrae, R. K.
Robinson and M. J. Sadler. Academic
Press Ltd, London, pp. 3992—3994.
● Borgstrom, S. and Jonsson, H. (1986)
The composition of the free fatty acid
fraction in milk, cream and butter. XXII
International Dairy Congress, the
Hague, September 29— October 3.
Reidel, Dordrecht, Holland, pp. 43—44.
REFERENCES

10. Thank you
for your
Attention