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J Agric Food Chem

Title:		Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis
Author(s):		Zhao M; Ma H; Hou Y; Li J; Zou T; Zhang D; Wen R; Li H; Song H;
Address:		"Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, 100048 Beijing, China. Inner Mongolia Mengniu Dairy (Group) Co., Ltd., 011500 Hohhot, China"
Journal Title:		J Agric Food Chem
Year:		2022
Volume:		20221101
Issue:		45
Page Number:		14439 - 14447
DOI:		10.1021/acs.jafc.2c03409
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Additionally, different extraction methods were compared to determine their effects on the volatile compounds, including dynamic headspace sampling (DHS), solid-phase microextraction, and stir bar sorptive extraction, and DHS was found to be suitable for this study. The results showed that comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry analysis (GC x GC-O-MS) had more advantages in separating and identifying the volatile compounds than the traditional GC-O-MS. A total of 17 odor-active compounds were determined in the fresh pasteurized yogurt and APY samples by DHS coupled with GC x GC-O-MS. The dynamic headspace dilution analysis demonstrated that 2-heptanone and hexanal were the most vital components in APY with the highest flavor dilution factor. Furthermore, the spiking and omission experimental results revealed that the odor-active compounds, such as 2-heptanone, butanoic acid, pentanoic acid, hexanal, and (E)-2-heptenal, were the key odor-active off-flavor contributors in APY. Therefore, these compounds could be used as potential indicators to determine the freshness of pasteurized yogurt"
Keywords:		*Odorants/analysis Yogurt/analysis Taste Olfactometry/methods *Volatile Organic Compounds/chemistry GC x GC-O-MS dynamic headspace sampling (DHS) off-flavor pasteurized yogurt sensory-directed flavor analysis;
Notes:		"MedlineZhao, Mu Ma, Hairan Hou, Yaqiong Li, Jie Zou, Tingting Zhang, Dongjie Wen, Rong Li, Hongliang Song, Huanlu eng 2022/11/02 J Agric Food Chem. 2022 Nov 16; 70(45):14439-14447. doi: 10.1021/acs.jafc.2c03409. Epub 2022 Nov 1"