Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks

Erkaya T., ŞENGÜL M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.64, sa.2, ss.240-246, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1471-0307.2010.00655.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.240-246
  • Anahtar Kelimeler: Yoghurt, Volatile compounds, SPME-GC, MS, Species, GAS-CHROMATOGRAPHY, FLAVOR COMPOUNDS, SET, TEMPERATURE, CHEESES, STORAGE, ORIGIN
  • Atatürk Üniversitesi Adresli: Evet

Özet

The composition of the volatile fraction of yoghurts made from cows', buffaloes', ewes' and goats' milks was investigated during the 28 days of storage at 4 degrees C using solid-phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry analysis (GC/MS). A total of 34 volatile compounds were identified in yoghurts during their storage at 4 degrees C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts.