Abstract
Summary Chemical study of moroccan smen The chemical investigations on {( smen » showed that total fatty acids and unsaponifiable fractions are similar to the corresponding fractions in butter. Although smen is relatively a hydrolyzed product, the lipolysis taking place is a selective process. The short chain fatty acids, particularly butyric acid, are preferentially liberated. The insaturated fatty acids are liberated to an intermediate extent with a more rapid rate on oleic acid. The saturated fatty acitl) are Iiberated at the final steps of lipolysis. Within this fraction, myristic and i;Palmitic acids predomina te. Despite salting and development of acidity, both favoring oxydation, smen is relatively non oxydized product. This might be explained by the way it is stored. The aqueous phase components are generally reduced. This reduction results either from a rnicrobial degradation or a loss in the exsuda te. Diacetyl, which is responsible for the flavor of butter, is destroyed during the elaboration of smen. Therefore, Diacetyl doesn't contribute to the flavor of smen.
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