Flavour profile of desi cow’s milk ghee prepared with bael pulp extract

Abstract

This study investigates the enhancement of flavour in desi cow’s milk ghee through the incorporation of Aegle marmelos (bael) pulp extract and the use of selected starter cultures. Four treatment groups were formulated using two types of cultures – Lactococcus lactis ssp. lactis biovar diacetylactis and a yoghurt culture (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) - with and without bael pulp extract. Ghee was prepared traditionally, and its flavour profile was analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). A total of 34 volatile flavour compounds were identified, including fatty acids, alcohols, terpenoids, ketones, hydrocarbons, organic acids, vitamins, and other minor compounds. Samples with bael pulp extract showed presence of flavour-enhancing compounds like thymol, citronellol, and ascorbic acid, which were absent in the market reference ghee. The results suggest that the synergistic effect of starter cultures and bael pulp extract may be developed to improve flavour and oxidative stability of cow’s milk ghee. The desirable flavour compounds remained unaltered for over six months of storage.