Table 3.

The most aroma-active compounds in the Moroccan Lben using SAFE method (FD ≥ 4)

No.	LRIa	Compounds	Odour descriptionb	FDc	OT (ppb)d	OAVe
1	701	Unknown 1	Fresh-green	16	–	–
2	931	Ethanol	Dust	256	45101	3.7
3	981	Unknown 2	Yoghurt	64	–	–
4	1019	2-Butanol	Medicine	4	33001	> 1
5	1312	Ethyl lactate	Whey-creamy	256	nd	–
6	1320	Acetoin	Buttery-creamy	512	8003	12.0
7	1332	2-Heptanol	Fatty	512	412	10.3
8	1388	3-Octanol	Nutty-fatty	256	782	6.0
9	1450	Acetic acid	Vinegary	128	22,0004	1.9
10	1538	Propanoic acid	Fatty	128	1005	2.7
11	1545	2,3-Butanediol	Creamy	64	20,0002	> 1
12	1578	1,3-Butanediol	Fatty-floral	32	10,0002	1.0
13	1628	Butanoic acid	Ripened cheese	1024	1005	21.4
14	1734	Unknown 3	Buttery	32	–	–
15	1854	Hexanoic acid	Cheesy-goat	512	35.65	18.7

^aLRI retention indices on DB-WAX column

^bOdour description: odour perceived by panelists during olfactometry

^cFD factor is the highest dilution of the extract at which an odorant is determined by aroma extract dilution analysis

^dOdour thresholds in water. These values obtained from the following references; ¹Boonbumrung et al. (2001), ²Karl-Otto et al. (1988), ³Buttery et al. (1990), ⁴Buttery and Ling (1998), ⁵Larsen and Poll (1992)

^eThe OAV obtained by dividing concentration of the compounds by their threshold