Question

Flavour of ghee is mainly contributed by:

• A. Alcohol
• B. Butyric acid
• C. Lactones
• D. Acetaldehydes

Hint:

Lactones are the cyclic esters of hydroxy fatty acids.
They are key flavor markers for heated dairy fats like ghee and butteroil.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The characteristic rich, pleasant, and caramelized flavor of ghee is a complex mixture of several volatile compounds formed during the clarification process of butter or cream at high temperatures.

Step 3: Detailed Explanation:
1. Heating butter/cream to \(110-120\text{ }^\circ\text{C}\) to make ghee triggers thermal lipid degradation and lactose-protein interactions.
2. The key classes of compounds responsible for ghee's unique aroma include carbonyls, free fatty acids, and lactones.
3. Among these, delta- and gamma-lactones (formed by the cyclization of hydroxy fatty acids) provide the characteristic rich, sweet, buttery, and coconut-like flavor notes of premium-quality ghee.
4. While butyric acid contributes to acidity/sharpness and diacetyl contributes to a buttery smell, lactones are the primary compounds responsible for the core, sustained ghee flavor.

Step 4: Final Answer
The correct option is (C).