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Molecules

Title:		Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS
Author(s):		Zhao M; Li H; Zhang D; Li J; Wen R; Ma H; Zou T; Hou Y; Song H;
Address:		"Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China. Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China"
Journal Title:		Molecules
Year:		2023
Volume:		20230219
Issue:		4
Page Number:		-
DOI:		10.3390/molecules28041975
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas chromatography-olfactory mass spectrometry (GC-O-MS), sensory evaluation, electronic nose (E-nose), and partial least squares discriminant analysis (PLS-DA) were used to analyze the flavor changes of pasteurized yogurt with different process combinations before and after aging. The results of odor profiles showed that the sensory descriptors of fermented, sweet, and sour were greatly affected by different process combinations. The results of odor-active compounds and relative odor activity value (r-OAV) showed that the combination of the production process affected the overall odor profile of pasteurized yogurt, which was consistent with the sensory evaluation results. A total of 15 odor-active compounds of 38 volatile compounds were detected in pasteurized yogurt samples. r-OAV results revealed that hexanal, (E)-2-octenal, 2-heptanone, and butanoic acid may be important odor-active compounds responsible for off-odor in aged, pasteurized yogurt samples. PLS-DA and variable importance of projection (VIP) results showed that butanoic acid, hexanal, acetoin, decanoic acid, 1-pentanol, 1-nonanal, and hexanoic acid were differential compounds that distinguish pasteurized yogurt before and after aging"
Keywords:		*Odorants/analysis Yogurt/analysis Butyric Acid/analysis *Volatile Organic Compounds/analysis Olfactometry/methods Gc-o-ms Pls-da dynamic headspace sampling (DHS) odor-active compounds pasteurized yogurt r-OAV;
Notes:		"MedlineZhao, Mu Li, Hongliang Zhang, Dongjie Li, Jie Wen, Rong Ma, Hairan Zou, Tingting Hou, Yaqiong Song, Huanlu eng No number/Inner Mongolia Mengniu Dairy (Group) Co., Ltd./ Switzerland 2023/02/26 Molecules. 2023 Feb 19; 28(4):1975. doi: 10.3390/molecules28041975"