Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt

Ye, Ming; Liu, Dong; Zhang, Rong; Liu, Yang; Wang, Jing

doi:10.1016/j.idairyj.2011.09.014

Cited by 36 publications

(34 citation statements)

References 14 publications

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“…have been reported with antioxidant activity. [5,6] Ye et al [7] and Condurso et al [8] have examined the volatile compounds in hawk tea yogurt, fermented cow milk, and cheese by solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS), respectively, and found out that the volatile compounds in them mainly include aldehydes, ketones, acids, and some other compositions.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

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Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p > 0.05), but the texture score was significantly higher (p < 0.05). IC 50 values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p < 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p < 0.05). ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

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“…This difference occurs because heterofermentative LAB s, produce typical flavor and aroma-active compounds in addition to the primary lactic acid product during fer-mentation of foods 5,6 . Currently, there are no detailed reports elucidating the identity of the aroma-active compounds in the MAI of L. acidophilus using sensory evaluation.…”

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Characteristic Odor Components of Volatile Oil from the Cultivation Medium of Lactobacillus acidophilus

et al. 2014

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“…Gas Chromatography-Mas Spectrometry Headspace solidphase micro-extraction was used to extract the volatile compounds of the yoghurt samples according to Ye et al (2012). The fiber used for manual extraction was DVB/CAR/PDMS (Supelco, Bellefonte, PA, USA).…”

Section: Preparation Of Stirred Yoghurtmentioning

confidence: 99%

“…The mass scan range was 25 to 400 m/z (Condurso et al, 2008;Haque and Aryana, 2002;Iwasawa et al, 2014;Ye et al, 2012).…”

Section: The Exposed Fiber Was Removed and Inserted Into The Gc-msmentioning

confidence: 99%

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Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

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Ma²,

Liu³

et al. 2014

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Yoghurt has the strong flavour produced by adding Cheddar cheese into the milk and cold storage process before the fermentation. The flavour analysis of yoghurt was investigated by e-nose, e-tongue and gas chromatography-mass spectrometry (GC-MS). Yoghurt samples with adding Cheddar cheese or whole milk powder showed significant differences in their e-nose flavour profiles, but their e-tongue flavour profiles were roughly similar. Besides, neither e-nose nor e-tongue could accurately distinguish the yoghurt samples which were subjected to cold storage process before the homogenization or not. Among the detected volatile compounds, pentanal and dimethyl trisulfide were the most highly correlated with the cold storage process, and pentanal, ethyl butanoate, methanethiol, dimethyl disulfide and dimethyl trisulfide discriminated yoghurt samples adding Cheddar cheese or whole milk powder. This study showed the potential of adding Cheddar cheese in the yoghurt production to accelerate the flavour formation and increase the flavour compounds.

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Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt

Cited by 36 publications

References 14 publications

Antioxidant activity and flavor compounds of hickory yogurt

Antioxidant activity and flavor compounds of hickory yogurt

Characteristic Odor Components of Volatile Oil from the Cultivation Medium of Lactobacillus acidophilus

Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

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