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Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Salwa Tsouli Sarhir, Armin Amanpour, Amina Bouseta, Serkan Selli

2020Journal of Food Composition and Analysis41 citationsDOI

Topics & Concepts

ChemistryAromaOdorEthyl hexanoateHexanoic acidOlfactometryFlavorEthyl lactateChromatographyFood scienceGas chromatography–mass spectrometryMass spectrometrySolventOrganic chemistryFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies
Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry | Litcius