Question:
Key flavour components in the ghee are:
Key flavour components in the ghee are:
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Ghee flavour: free fatty acids, carbonyls, lactones.
Produced during heating.
Contribute to characteristic flavour.
Produced during heating.
Contribute to characteristic flavour.
Updated On: Aug 18, 2026
- Diacetyl, Carbonyls, Lactones
- Free fatty acids, Carbonyls, Lactones
- Free fatty acids, Acetaldehyde, Lactones
- Free fatty acids, Carbonyls, Diacetyl
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Ghee flavour is due to specific compounds.
These compounds are produced during processing.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the flavour compounds in ghee.
Step 3: Detailed Explanation:
The key flavour components in ghee are:
- Free fatty acids
- Carbonyls
- Lactones
Diacetyl and acetaldehyde are not major components.
Thus, the correct combination is free fatty acids, carbonyls, and lactones.
Step 4: Final Answer:
The key flavour components are free fatty acids, carbonyls, and lactones.
Hence, the correct option is (B). \bigskip
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