Flavor Evaluation and Characterization of Yogurt as Affected by Ultra-High Temperature and Vat Processes

The composition of the volatile fraction of yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks was investigated during the 28 days of storage at 4 °C using solid‐phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry analysis (GC/MS). A total of 34 volatile compounds were identified in yoghurts during their storage at 4 °C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts.

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“…1996). Hexanal was also determined in yoghurt by other researchers (Labropoulos et al. 1982; Ott et al.…”

Section: Resultsmentioning

confidence: 82%

“…The highest mean value of ethyl acetate (3.65%) was found in ewes’ yoghurt whereas the lowest mean value (1.40%) was found in goats’ yoghurt. Ethyl acetate has already been reported in yoghurt (Labropoulos et al. 1982; Saint‐Eve et al.…”

Section: Resultsmentioning

confidence: 94%

Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

Erkaya

Şengül²

2011

Int J of Dairy Tech

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“…Flavor in the fermented milk products is formed from starter culture metabolites and volatiles naturally present in the milk. Acetaldehyde, 2,3‐butanedione, 2,3‐pentanedione, benzaldehyde, acetic acid, ethyl acetate, and 2‐heptanone are among the volatile flavor compounds identified in fermented milk products, typically such as yogurt (Labropoulos and others 1982; Kang and others 1988; Imhof and others 1995; Ott and others 1997). Flavor formation in fermented dairy products occurs primarily during fermentation and does not change significantly during refrigerated storage (Imhof and Bosset 1994).…”

Section: Resultsmentioning

confidence: 99%

Effect of Inoculation Level of Lactobacillus rhamnosus and Yogurt Cultures on Conjugated Linoleic Acid Content and Quality Attributes of Fermented Milk Products

Boylston

Glatz

2006

Journal of Food Science

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The effect of inoculation concentration of Lactobacillus rhamnosus and yogurt cultures and storage time on conjugated linoleic acid (CLA) content and quality attributes of fermented milk products was determined. Yogurt culture (Lactobacillus bulgaricus and Streptococcus thermophilus, 1:1 ratio, YC), L. rhamnosus (LB), and LB co‐cultured with yogurt culture, were inoculated at 106, 107, 108 CFU/mL into a milk with hydrolyzed soy oil as the lipid source. CLA content, microbial counts, acidity, texture, and volatile flavor profile of the fermented milk products were stable during storage at 4 °C for 14 d. Total CLA contents ranged from 0.51 to 1.00 mg CLA/g lipid following 14 d of storage. Inoculation level of L. rhamnosus and yogurt cultures had no significant effect on CLA content and texture, but affected acidity and the volatile flavor profile of the fermented milk products. The fermented milk products produced by L. rhamnosus co‐cultured with yogurt culture with 107 CFU/mL total inoculation level resulted in a high CLA content and desirable quality characteristics. This research demonstrated that the optimal inoculation concentration and the combination of L. rhamnosus and yogurt cultures were important factors to produce fermented milk products with CLA content and acceptable quality attributes.

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“…Several methods for collection, enrichment, and injection of volatile compounds have been described in the literature, e.g. high vacuum distillation [7-lo], steam distillation [11][12][13][14], and headspace analysis 115-181. High vacuum distillation results in rich and highly concentrated extracts using mild extraction conditions: the method is, however, time-consuming and requires expensive equipment.…”

Section: Introductionmentioning

confidence: 99%

Comparison of two systems for sample preparation and injection by dynamic headspace GC analysis

Imhof

Bosset

1991

J. High Resol. Chromatogr.

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The performance of two commercially available systems employing dynamic headspace techniques for collection, enrichment, and injection of volatile compounds has been compared by GC analysis of test mixtures and dairy products. For technical reasons, it has not been possible to crate identical sorbent materials for both kinds of trap were not available, the most similar adsorbent available were chosen. The total quantity of volatile compounds from a test mixture at the column head was calculated using a theoretical model which enables comparable working conditions to be obtained. Under these circumstances special attention was paid to the repeatability of the data obtained from a test mixture in order to ensure reliable results in quantitative analysis. Significant differences in repeatability between the two systems seemed to originate from their distinctly different technical designs. A qualitative comparison of the systems has been performed using a sample of Swiss cheese. On the basis of the results obtained the systems have been dedicated to different applications in the laboratory of the FAM.

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Flavor Evaluation and Characterization of Yogurt as Affected by Ultra-High Temperature and Vat Processes

Cited by 20 publications

References 9 publications

Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

Effect of Inoculation Level of Lactobacillus rhamnosus and Yogurt Cultures on Conjugated Linoleic Acid Content and Quality Attributes of Fermented Milk Products

Comparison of two systems for sample preparation and injection by dynamic headspace GC analysis

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