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J Dairy Sci

Title:		Influence of proteins on the perception of flavored stirred yogurts
Author(s):		Saint-Eve A; Levy C; Martin N; Souchon I;
Address:		"Unite Mixte de Recherche de Genie et Microbiologie des Procedes Alimentaires, INA PG-INRA, 78850 Thiverval-Grignon, France"
Journal Title:		J Dairy Sci
Year:		2006
Volume:		89
Issue:		3
Page Number:		922 - 933
DOI:		10.3168/jds.S0022-0302(06)72157-9
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Among yogurt dairy components, protein type is known to modify the texture of the products and the volatility of odorous volatile organic compounds. The aim of this study was to investigate the impact of 3 protein ratios (caseinate to total protein) on the sensory properties of 4% fat, strawberry-flavored stirred yogurts. A sensory methodology study was therefore investigated to choose the most efficient method in terms of sensitivity, quantification, and ease with which the panel could distinguish slight differences in olfactory property between the yogurts. Three kinds of product presentation procedures were compared: a monadic presentation, a comparative presentation, and a comparative presentation with a reference. The results showed that the 3 presentation methods emphasized some important texture differences between the yogurts in the same way. However, the comparative procedure with a reference was the only one to reveal clear olfactory property differences between the yogurts. The main effect of protein ratio variation in yogurt concerned the texture properties, which greatly differed between the 3 yogurts and was confirmed by complex viscosity measurements. Olfactory differences between the yogurts were more subtle. Overall, the flavor intensity and the fruity notes were less intense in the yogurts with the high caseinate ratio than in those with the low ratio. This result was in agreement with the physicochemical measurements, which showed a higher retention of a large majority of aroma compounds of the strawberry flavor in the yogurts with a high caseinate ratio"
Keywords:		"Adult Caseins/analysis Chemical Phenomena Chemistry, Physical Fats/analysis Female *Flavoring Agents Fragaria Fruit Humans Male Milk Proteins/analysis Odorants/analysis Proteins/*analysis Sensation Smell *Taste Viscosity Yogurt/*analysis;"
Notes:		"MedlineSaint-Eve, A Levy, C Martin, N Souchon, I eng Research Support, Non-U.S. Gov't 2006/03/02 J Dairy Sci. 2006 Mar; 89(3):922-33. doi: 10.3168/jds.S0022-0302(06)72157-9"