An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

Abstract

Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples.

The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt

“…Hexanoic acid was the most abundant volatile acid in all the samples. Similar results have been reported by other researchers (Kavaz Yüksel & Bakırcı, 2015;Dan et al, 2017).…”

“…The GC-MS interface was kept at 240 °C. The results were compared to the library of mass spectrometry (NIST, WILEY, FLAVOUR) and standard items were also used for identification (Marco et al, 2004;Kavaz Yüksel & Bakırcı, 2015).…”

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

“…Yogurt and fermented milks are considered as the most popular carriers for the delivery of probiotics because of their great acceptance by consumers and their excellent nutritional value (Madhu et al 2012;Yüksel and Bakırcı 2015). Greek-style yogurt or concentrated yogurt, and also known as strained yogurt in Europe, is a semi-solid product traditionally produced by straining fermented yogurt in cloth bags to reach the desired amount of solids by removing acid whey (Desai et al 2013).…”

Novel consortium ofKlebsiella variicolaandLactobacillusspecies enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles

“…). The study by Yüksel and Bakırcı (), who analysed the volatiles produced in probiotic yogurts supplemented with prebiotics during storage, identified 40 different organic volatile compounds. In this study, as in ours, hydrocarbons represented the major diversity of volatiles.…”