18
Cooked flavour in khoa is due to which compound ?
EXPLANATION
Indigenous Dairy Products Chemistry
- Chemical Origin of Cooked Flavor in Heated Dairy Products (Khoa):
- Volatile Sulfur Compounds:
- Thermal denaturation of whey proteins (specifically $\beta$-lactoglobulin and bovine serum albumin) uncoils globular chains and activates buried cysteine sulfhydryl groups (-SH).
- Oxidation of these exposed sulfhydryl moieties yields volatile sulfides (hydrogen sulfide $\text{H}_2\text{S}$, methanethiol, dimethyl sulfide), producing the characteristic cooked, rich caramelized aroma in khoa.
- Conclusion: Sulphhydryl (Option 1).
Correct option: (1) Sulphhydryl
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