Flavour Profile of Ghee by Gas Chromatography Mass Spectrometry (Gc-Ms): A Mini Review
Rashmi Rekha Saikia, Rajendra Nath Borpuzari, Trishna Borpuzari, Masuk Raquib & Kushal Jyoti Thakuria · Archives of Current Research International · 2025
Ghee, a clarified milk fat, is known for its rich and complex flavour, which arises from a diverse array of volatile compounds formed during heat clarification. This article explores the flavour profile of ghee using Gas Chromatography-Mass Spectrometry (GC-MS) and identifies key...
Open access
Research Article
10.9734/acri/2025/v25i61270