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Journal of Food Biosciences and Technology
Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35 o C) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacetyl, acetoin and ethanol by GC equipped with FID detector. Levels of acetaldehyde, diacetyl, acetoin andfatcat:its7vm7jhrhx7ilr2afz3xxfja