Usually presence of free fatty acids, carbonyls and lactones in ghee stand responsible for ghee’s flavor. The flavor profile gets affected 48x48 by quality of cow milk, method of preparation, as well as temperature of clarification and storage period. In Milkio’s ghee the proportion of fatty acids, carbonyls and lactones are optimum and in preparation process temperature of clarification is maintained at its best, which generates the typical aroma.