Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

Abstract

Purple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles were extracted by solid-phase micro-extraction and then determined by gas chromatography-mass spectrometry (GC-MS) system. Effects of the addition of purple basil as powder or water extract form on the volatile composition and sensory characteristics during 3 weeks of storage at 4°C were evaluated. Forty-nine compounds were identified in the volatile composition of yogurt samples, including 12 ketones and aldehydes, 9 esters, 7 acids, 8 alcohols, 9 terpenes, and 4 miscellaneous compounds. Acetoin, ethyl acetate, hexanoic acid, acetic acid, 1-hexenol, 3-hexen-1-ol, 2ethylhexenol, dL-limonene, and linalool were most frequently identified volatiles in the yogurt samples. The level of linalool, which was main volatile in basil, was higher in powder basil flavoured yogurt samples than those in extracted basil flavoured yogurt samples. Principal component analysis of the GC-MS data showed that use of basil as powder or water extract form significantly changed the volatile profile of yogurt during storage. Also, sensory scores for basil-free yogurt were higher than yogurt samples manufactured by incorporating basil. In conclusion, use of basil enhanced the volatile composition of yogurt, and basil-flavoured yogurt may be offered for consumers as an alternative type of flavoured yogurt.

Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts

“…Acetic acid is an important compound in yogurts and was found in concentrations similar to other studies [41]. Other acids that were detected and are frequently found in dairy products were butanoic, hexanoic, octanoic, nonanoic, and decanoic acids [16,24,26,40]. The use of L. casei resulted in significantly ( p < 0.05) higher concentrations of butanoic, hexanoic, and octanoic acids, while immobilized cells resulted in significantly higher concentrations of acetic and decanoic acids.…”

“…However, research on the development of novel yogurt-based products is increased in recent years in order to fulfill two main demands of consumers. Firstly, the request for more healthy foods has led to the development of novel functional dairy products with potential health benefits like probiotic yogurts [24] and, secondly, the increasing popularity of yogurts with new flavors has resulted in the development of novel yogurts with different sources of fruit flavorings [25,26]. In this study, both requirements were fulfilled by using immobilized L. casei ATCC 393 cells on apple pieces or casein.…”

“… a–c Means within a row with different lowercase superscripts differ significantly ( p < 0.05). 1 RT: positive identification by retention times that agree with authentic compounds generated in the laboratory; KI: tentative identification by Kováts retention index compared to the literature [14,15,26,43]; MS: tentative identification by mass spectra obtained from NIST107, NIST21, and SZTERP libraries. 2 C = yogurt produced with CH-1 culture; FLC = yogurt produced with freeze-dried free L. casei ATCC 393 cells and CH-1 culture; ILCA = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on apple pieces and CH-1 culture; ILCC = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on casein and CH-1 culture.…”

Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

“…Decrease in the acetaldehyde and ethanol levels in yogurt butter samples coincided with an increasing acetic acid level (Tables 3, 4 and 5). Gürkan and Hayaloglu (2017) also found that the amount of acetaldehyde decreased in yoghurt during storage. Some authors reported that the conversion of acetaldehyde, acetic acid and ethanol was correlated with water activity and pH (Liu et al, 1997).…”

The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods

“…Therefore, by choosing an appropriate drying method and practical conditions, the good quality product can be obtainable (Hamrouni-Sallami et al, 2013). Several researchers studied on drying of Ocimum basilicum such as tray dryer (Kadam, Goyal, & Gupta, 2011), microwave dryer (Pirbalouti, Mahdad, & Craker, 2013) and vacuum microwave dryer (Yousif, Scaman, Durance, & Girard, 1999), freeze dryer (Díaz-Maroto et al, 2004) and sunlight (Kavak-Akpınar, 2006) and shade (Gurkan & Hayaloglu, 2017). Spices including important amount of microorganisms, due to high microbial load caused by inadequate hygiene conditions during growing, crop, processing, and storage increase count of intoxications (Buckenhiiskes & Rendlen, 2004).…”