Comparison of free amino acids and volatile components in three fermented milks

Abstract

Free amino acids (FAAs) and volatile components were analysed in commercial samples of yoghurt and Actimel® drink as well as laboratory‐made kefir. The lysine and cysteine were the principal amino acids and accounted for about 70% of the total FAAs in all the samples. However, the amino acid profiles in the different fermented milk products differed: on the whole values for most of the amino acids were observed to be significantly higher in the Actimel® samples. A total of 50 volatile components were identified. The largest number of volatiles were found in the kefir. Ethanol, 2,3‐ butanodione and 3‐hidroxybutan‐2‐one were the most prevalent volatile components, with ethanol significantly higher in the kefir samples.

Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt

“…Although acetone is naturally present in milk, yoghurt bacteria can produce additional amounts [3,18]. In general, the composition of the volatile profiles of the strains under study resembles both qualitatively and quantitatively those reported recently in similar works [22,50].…”

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

“…bulgaricus and Streptococcus thermophilus in the milk medium. These 2 strains establish a symbiotic relationship in milk and perform biochemical reactions that lead to a decrease in pH and the formation of a semisolid texture and a distinctive yogurt flavor (Irigoyen et al, 2012). Promising probiotic strains, including Bacillus, Enterococcus, Escherichia, and Propionibacterium genera, and the yeast genus Saccharomyces, have been adopted in new yogurt products (Ceapa et al, 2013;Kanmani et al, 2013).…”

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

“…In order to better identify the occurrence of volatiles derived from the emulsifiers, in this work a basic formulation was used and gelato samples were prepared without the addition of any flavouring agents. Thus, the expected volatiles were mainly those probably related to the milk fat fraction and processing (Irigoyen et al 2012). A total of 24 gas-chromatographic signals, obtained by the triphasic fiber, were found within this study and reported in Table 3 along with the calculated retention indexes and the retention indexes from the literature, while semi-quantification data are reported in Table 4.…”