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Crit Rev Food Sci Nutr


Title:Volatile flavor compounds in yogurt: a review
Author(s):Cheng H;
Address:"Guangzhou Institute of Geochemistry, China. hefac@umich.edu"
Journal Title:Crit Rev Food Sci Nutr
Year:2010
Volume:50
Issue:10
Page Number:938 - 950
DOI: 10.1080/10408390903044081
ISSN/ISBN:1549-7852 (Electronic) 1040-8398 (Linking)
Abstract:"Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced from lipolysis of milkfat and microbiological transformations of lactose and citrate. More than 100 volatiles, including carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds, are found in yogurt at low to trace concentrations. Besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone, and 2-butanone contribute most to the typical aroma and flavor of yogurt. Extended storage of yogurt causes off-flavor development, which is mainly attributed to the production of undesired aldehydes and fatty acids during lipid oxidation. Further work on studying the volatile flavor compounds-matrix interactions, flavor release mechanisms, and the synergistic effect of flavor compounds, and on correlating the sensory properties of yogurt with the compositions of volatile flavor compounds are needed to fully elucidate yogurt aroma and flavor"
Keywords:*Fermentation Flavoring Agents/*analysis Food Analysis/methods Gas Chromatography-Mass Spectrometry/methods Odorants Volatile Organic Compounds/*analysis/*chemistry Yogurt/*analysis;
Notes:"MedlineCheng, Hefa eng Review 2010/11/26 Crit Rev Food Sci Nutr. 2010 Nov; 50(10):938-50. doi: 10.1080/10408390903044081"

 
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