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Flavor Composition
The main flavor components of ghee are carbonyls, free fatty acids, lactones, and alcohols. Carbonyls present in the milk fat in butter contribute to the foundational “milk fat” flavor of ghee. Along with the flavor of milk fat, the ripening of the butter and temperature at which it is clarified also affects the flavor to a significant degree. For example, ghee produced by the clarification of butter at 100° or less results in a mild flavor, whereas batches produced at 120°C results in a strong flavor. From a chemistry viewpoint, the high temperature clarification of butter in the presence of carbonyls, free fatty acids, lactones, and alcohol produces new compounds which creates the characteristic flavor of ghee.