Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

  • Salwa Tsouli Sarhir
  • Asghar Amanpour
  • Amina Bouseta
  • Serkan SelliEmail author
Original Article


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.


Moroccan Lben Aroma Key odorants SAFE GC–MS-olfactometry AEDA 



Grateful acknowledgment is made for the laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, of Sidi Mohamed Ben Abdellah University, for the partial financial support of Salwa Tsouli Sarhir. We are also grateful to the members of the sensorial analysis panel, and to Research Assistant Gamze Guclu for her technical assistance. We thank also Dr. Aziz Amine for his valuable and careful revision of the manuscript.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of SciencesSidi Mohamed Ben Abdellah UniversityFezMorocco
  2. 2.Department of Food Engineering, Faculty of AgricultureCukurova UniversityAdanaTurkey
  3. 3.Department of Biotechnology, Institute of Natural and Applied SciencesCukurova UniversityAdanaTurkey

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