Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

Rysstad, Gunnar; Abrahamsen, Roger K.

doi:10.1017/s0022029900025395

Cited by 38 publications

(35 citation statements)

References 12 publications

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“…This could be attributable to the high mean content (5.1 µg  g -1 ) of diacetyl (data shown in the previous paper) when compared with threshold in water (0.2 µg  g -1 ) (Molimard and Spinnler 1996). This finding is in agreement with the report by Rysstad and Abrahamsen (1987). The presence of diacetyl is thought to contribute to the delicate, full flavor and aroma of yoghurt, and their presence are important if acetaldehyde content is low (Beshkova et al 1998).…”

Section: Results and Discusionsupporting

confidence: 92%

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Güler¹,

Park²

2011

OJAS

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Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C 4 to C 12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.

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Section: Results and Discusionsupporting

confidence: 92%

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Güler¹,

Park²

2011

OJAS

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“…The amounts of each constituent were determined by the Pearson Square Method as described before [16,17]. Gelatine stabilizer (0.25%, w/v) sourced from Leiner Davis Gelatine SA Krugersdorp was also added at 40 o C as described before [18] C and was stopped when the pH (Hyperscan model 510 pH meter) was 4.6.…”

Section: Production Of Yoghurtmentioning

confidence: 99%

Attributes and consumer acceptance of yoghurt flavoured with non-cultivated indigenous Swazi fruits

Dlamini¹,

Mamba²,

Silaula³

2009

African Journal of Food, Agriculture, Nutrition and Development

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The value of non-cultivated indigenous fruits as flavouring agents for yoghurt has not been given sufficient attention in Swaziland. Consequently, commercial cultivated fruits are used as yoghurt flavours, resulting in higher production costs for the dessert. A study of sensory and physical characteristics of yoghurt flavoured with selected non-cultivated indigenous fruits was done. Fruit purees were made from tincozi, tineyi, and umfomfo, along with mixtures of strawberry, tincozi and tineyi; umfomfo and strawberry; and umfomfo and passion fruit. The physico-chemical properties measured were pH, titratable acidity and potential for syneresis. Sensory evaluation was done by an untrained panel consisting of available, local consumer folks used to doing sensory evaluation and the organoleptic characteristics assessed were appearance, texture and general acceptability. In all cases there were no significant (P > 0.05) changes in pH after 7 days of storage at 4 o C. Using indigenous fruit purees did not negatively affect the titratable acidity content of yoghurt. Indigenous fruit flavoured yoghurt had a lower acidity than plain and strawberry flavoured yoghurt. Using indigenous fruits as flavouring agents reduced potential for syneresis significantly (P < 0.05) from between 50 and 60% (w/v) in strawberry and plain yoghurt, respectively, to about 30% in indigenous fruits flavoured yoghurt. The highest preference (7.53) was given to the appearance of the strawberry flavoured yoghurt and appearance of the tincozi was rated lowest (5.57). Strawberry flavoured yoghurt was more highly rated than indigenous fruits flavoured yoghurt in all the sensory attributes. This was attributed to the fact that the panellists were more likely to be more accustomed to strawberry flavour and they presumably were less accustomed to the indigenous fruits that had never been used in yoghurt production before. Mixing indigenous fruits with cultivated exotic fruits such as strawberry and passion fruits improved the acceptability of the indigenous fruit flavourings. It was concluded that indigenous fruits can be successfully used as yoghurt flavours, and this may improve the texture of the yoghurt and most probably lower its consumer price. A similar study targeting the rural community could be done to confirm findings from this study.

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“…al. 1978, Rysstand and Abrahamsen 1987, Yaygın and Mehanna 1988. Hence, the results of this study showed that if the amount of acetaldehyde is in a certain range, it positively affects the aroma and flavour of strained yoghurt.…”

Section: Discussionmentioning

confidence: 99%

“…For example, Görner et al (1973) stated that a level of 10-20 mg kg -1 acetaldehyde was required for the optimum flavouraroma, while Rasic and Kurman (1978) reported that 21-41 mg kg -1 of acetaldehyde was necessary for the typical flavour and aroma in yoghurt. In contrast to this, the level of acetaldehyde in set yoghurt from goat milk was obtained as 4.5-5.5 mg kg -1 by Abrahamsen et al (1978), 6.2-8.9 mg kg -1 by Rysstand and Abrahamsen (1987), an average of 9.7 mg kg -1 by Yaygın and Mehanna (1988), 1.5-9.0 mg kg -1 by Wojtowski et al (1995) and 3.19-3.96 mg kg -1 by Karademir et al (2001). The low level of acetaldehyde could be attributed to the relatively high concentration of glycine in goat milk, which can inhibit enzymes involved in the conversion of threonin to acetaldehyde (Peaker et al 1981, Tamime andRobinson 1999).…”

Section: Introductionmentioning

confidence: 89%

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An Investigation on Some Compounds Effecting Aroma and Flavour of Strained Yoghurt Produced from Goat Milk

Ebru;KOCABAŞ¹

2009

Tarım Bilimleri Dergisi

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Abstract:In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid (C4), caproic acid(C6), caprylic acid (C8) and capric acid (C10) were taken into consideration affecting the variation in aroma and flavour scores (AFS) of strained yoghurt during the storage period of 60 days. AFS was negatively correlated with acetone (r=-0.832, P<0.01) and positively correlated with C4 (r=0.604, P<0.05), C8 (r=0.638, P<0.01) and C10(r=0.659, P<0.01). The results of regression analysis verified that the independent compounds explain the 91.6% of variation in AFS during the storage period, but not statistically significant (P>0.05). Stepwise regression procedure was performed to select the statistically significant compounds affecting AFS. The Stepwise procedure verified that acetaldehyde, acetone and lactic acid should be included in the regression equation (r 2 =0.868, P<0.01). To explore the individual direct effect of these compounds, Path analysis was applied. The results of Path analysis showed that 65.6 % of variation in AFS could be directly explained by acetone (P<0.01), which the highest effect on the variation of AFS. The results of this study illustrated that although an increment in AAL compound causes an improvement in aroma and flavour, acetone and lactic acid were responsible for defective aroma and flavour of strained yoghurt.Key Words: Strained yoghurt, carbonyl compounds, acidity, free fatty acids, regression analysis, Stepwise regression Keçi Sütünden Yapılan Süzme Yoğurtların Koku ve Lezzetine Etki Eden Bileşenlerin AraştırılmasıÖz: Bu çalışmada, asetaldehit, aseton, pH, titrasyon asitliği, laktik asit, tirozin ile butirik asit (C4), kaproik asit (C6), kaprilik (C8) ve kaprik (C10) serbest yağ asitlerinin süzme yoğurdun 60 gün depolanma periyodu boyunca koku ve lezzet puanlarındaki (AFS) değişim üzerine etkisi araştırılmıştır. Hesaplanan korelasyon katsayıları koku ve tat puanları ile aseton arasında ters bir ilişki (r=-0.832, P<0.01) olmasına karşın C4 (r=0.604, P<0.05), C8 (r=0.638, P<0.01) ve C10 (r=0.659, P<0.01) serbest yağ asitleri ile pozitif ilişkili olduğunu göstermiştir. AFS ile diğer bağımsız bileşenler için uygulanan çoklu regresyon analizi, bağımsız değişkenlerin AFS'deki varyasyonun %91.6'sını açıkladığını fakat istatistik olarak önemli olmadığını göstermiştir. Daha sonra Stepwise regresyon metodu kullanılarak hangi bağımsız değişkenlerin AFS'deki değişim üzerine etkisinin önemli olduğu araştırılmıştır. Stepwise regresyon analizinden elde edilen sonuçlar, AFS'deki varyasyonu açıklamak üzere oluşturulacak regresyon denkleminde asetladehit, aseton ve laktik asit bileşenlerinin yeterli olacağını göstermiştir (r 2 =0.868, P<0.01). Regresyon denkleminde yer alan bileşenlerin AFS üzerine doğrudan etkisini araştırmak üzere Path analizi uygulanmıştır. Path analizinden elde edilen sonuçlar AFS'deki varyasyonun %65.6'sının aseton ile açıklandığını (P<0.01) ve bu bileşenin AFS'deki varyasyon üzerine en etkili bileşen olduğunu göstermiştir...

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Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

Cited by 38 publications

References 12 publications

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Attributes and consumer acceptance of yoghurt flavoured with non-cultivated indigenous Swazi fruits

An Investigation on Some Compounds Effecting Aroma and Flavour of Strained Yoghurt Produced from Goat Milk

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