Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

Liu, Chen; Wang, Haili; Song, Huanlu

doi:10.1016/j.lwt.2021.112689

Cited by 50 publications

(34 citation statements)

References 43 publications

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“…The TB yogurt showed a lower concentration of trans -2-methylcyclopentanol, a higher concentration of nonadecanol, and an equal concentration of 2-cyclohexene-1-ol compared to the control. Despite the fact that most alcohols are used as intermediates in the synthesis of esters, they can lessen the sour taste that acid makes [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

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The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

Zhou

et al. 2022

Foods

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The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a yogurt with enhanced product characteristics and consumer acceptability. The impact of TB addition on physicochemical properties (pH, acidity, apparent viscosity, etc.) and the viability of lactic acid bacteria in yogurt was investigated. It is found that the TB introduction can reduce the pH, increase the acidity and apparent viscosity, and also greatly boost the bioactivities of yogurt. Response surface analysis demonstrated that yogurt with 8 g of TB, 10 g of sugar, and a fermentation duration of 5 h had the highest overall acceptability, and these cultural conditions were chosen as the best. Furthermore, the TB-added yogurt had not only a better sensory and aroma profile, but also good prospective health advantages when compared to regular yogurt. Our research shows that adding TB to yogurt has a significant positive impact on both overall quality and sensory characteristics, making a compelling case for using TB yogurt and developing new fermented dairy products.

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Section: Resultsmentioning

confidence: 99%

“…The relative percentage of 2-nonanone in TB yogurt (1.27%) was higher than that in normal yogurt (0.44%). According to Liu et al [ 36 ], the presence of 2-nonanone was also capable of weakening pungent flavor.…”

Section: Resultsmentioning

confidence: 99%

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

Zhou

et al. 2022

Foods

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“…2009; Liu et al. 2022). Table 1 summarizes the composition and common thermal treatments applied to, milk, dairy powders, butter and yoghurt during processing.This review will focus on the key aroma active VOC in milk, dairy powders, yoghurt and butter and their relationship to product quality from a flavour perspective, incorporating cross cultural sensory analysis and new trends in sensory science applicable to these products.…”

Section: Introductionmentioning

confidence: 99%

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Cheng

O’Sullivan

Miao

et al. 2022

Int J of Dairy Tech

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Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.

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“…The DVB/CAR/PDMS coating contains both adsorbents that are layered to extend the molecular weight range of analytes extracted with one SPME fiber and the combination with the PDMS, an absorptive-type fiber that also confers a bipolar character ( Shirey, 2012 ; Godage and Gionfriddo, 2019 ; Carriço et al, 2020 ). This arrangement explains the high performance of the DVB/CAR/PDMS fiber for a wide range of chemical species and the fact that it is extensively used for profiling of volatile molecules released from various food items, such as table and fortified wine ( Perestrelo et al, 2011 ; Santos et al, 2013 ; Welke et al, 2014 ; Whitener et al, 2016 ; Rocha et al, 2021 ), beer ( Sterckx et al, 2010 ; Rodriguez-Bencomo et al, 2012 ; Romero-Medina et al, 2020 ), sea salt ( Donadio et al, 2011 ; Silva et al, 2015 ), pear ( Wang et al, 2019 ; Fonseca et al, 2020 ), distilled beverages ( Thibaud et al, 2020 ), coffee ( Ongo et al, 2020 ; Lopes et al, 2021 ), elderberry ( Salvador et al, 2016 ), hazelnut ( Cordero et al, 2010 ; Rosso et al, 2020 ), honey ( Čajka et al, 2007 ; Siegmund et al, 2018 ), dairy products ( Cardinali et al, 2021 ; Székelyhidi et al, 2021 ; Liu et al, 2022 ), virgin olive oil ( Purcaro et al, 2014 ; Ros et al, 2019 ), and cereals ( Buśko et al, 2010 ). Indeed, DVB/CAR/PDMS fiber exhibited the highest sorption capacity for a wide range of VOCs released from honey, comparing with six other fiber coatings ( Čajka et al, 2007 ).…”

Section: Introductionmentioning

confidence: 99%

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

2022

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The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC–based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.

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Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

Cited by 50 publications

References 43 publications

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

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