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Flavor deterioration in yogurt
N Harasawa1, H Tateba, N Ishizuka
1Ogawa & Co., Ltd., Tokyo, Japan.
Advances in Experimental Medicine and Biology
|May 23, 1998
Summary
Flavor changes in yogurt during storage are due to volatile compound shifts. Aldehydes decrease, weakening citrus notes, while alcohols increase, enhancing fatty flavors.
Area of Science:
- Food Science
- Analytical Chemistry
- Microbiology
Background:
- Flavored yogurt quality is influenced by volatile organic compounds.
- Understanding chemical changes during storage is crucial for product stability.
Purpose of the Study:
- To analyze the volatile components of flavored yogurt during storage.
- To identify key chemical transformations affecting flavor profile.
Main Methods:
- Simultaneous distillation extraction (SDE) and headspace (HS) for volatile recovery.
- Gas chromatography (GC) and GC-mass spectrometry (GC-MS) for compound identification and quantification.
Main Results:
- Significant reduction in aldehydes, impacting citrus flavor notes.
- Increase in alcohols, leading to enhanced fatty or oily flavor perceptions.
- Bacterial digestion of hydrocarbons and minor changes in esters and terpene alcohols observed.
Conclusions:
- Storage conditions alter the volatile profile of flavored yogurt.
- Chemical conversions of aldehydes to alcohols are primary drivers of flavor degradation.
- Microbial activity plays a role in hydrocarbon metabolism during yogurt fermentation and storage.