An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

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Yuksel A., Bakırcı İ.

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.24, sa.3, ss.807-816, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24 Sayı: 3
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s10068-015-0105-0
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.807-816
  • Anahtar Kelimeler: probiotic, yogurt, volatile, GC-MC, solid phase micro extraction, STARTER CULTURES, FLAVOR COMPOUNDS, DAIRY-PRODUCTS, FERMENTED MILK, STORAGE, MANUFACTURE, SURVIVAL, CHEESES, QUALITY, ACIDS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples.