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- Title
Determination of aroma and volatile flavor compounds and sensory properties of set-type yoghurts enriched with immature wheat grain.
- Authors
Göktepe, Çiğdem Konak; Akın, Nihat
- Abstract
Introduction. The aim of this study was to investigate how enriching yoghurt with immature wheat grain (IWG) influence on aroma and volatile compounds and sensory properties of yoghurts. Materials and methods. IWG was harvested in two different stages called the milky and dough stage before fully maturation phase. Yoghurt samples were enriched with milky stage grain flour (MSF) and dough stage grain flour (DSF) at different levels (0, 1, 2, and 3%) to benefit from their prebiotic and functional properties. The flavor and volatile compound contents of the yoghurt samples were identified by using the solid-phase microextraction (SPME) technique on the 1st, 14th and 28th days of the storage period. Results and discussion. The amount of acetaldehyde, the characteristic flavoring agent of yoghurt, was at a higher concentration in the yoghurt enriched with MSF. Also, acetaldehyde decreased from 14.87 to 7.54 ppm in the samples as the storage period progressed. An increase in the amount of ethyl alcohol was observed in the control and other enriched yoghurt samples in accordance with the decrease in the amount of acetaldehyde with storage. Besides, volatile acids that contributed to taste and aroma such as butyric acid, octanoic acid, acetic acid and hexanoic acid were identified in the enriched yoghurt samples. Isobutyl 2-methylvalerate, which caused cereal-like taste and smell, was determined in yoghurt samples enriched with MSF and DSF. This ester increased depending on the enrichment ratios and it led to intense cereallike taste in yoghurts with enrichment ratio of 3%. As the ratio of addition to yoghurt samples enriched with IWG flour increased, the cereal flavor became predominant and this reduced consumer appreciation. Conclusions. Using IWG flour in yoghurt production effected on aroma and volatile flavor compounds of yoghurt samples. In this context, flavoring agents can be used to mask the cereal flavor and taste that becomes dominant by increasing concentration of MSF and DSF in yoghurts.
- Subjects
YOGURT; FOOD aroma; GRAIN; ODORS; FLAVOR; OCTANOIC acid; WHEAT; BUTYRIC acid
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 1, p22
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-1-4