Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis.

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.

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( L.) by Aroma Extract Dilution Analysis.

Turkish L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method.