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Related Experiment Videos

Flavor deterioration in yogurt

N Harasawa1, H Tateba, N Ishizuka

  • 1Ogawa & Co., Ltd., Tokyo, Japan.

Advances in Experimental Medicine and Biology
|May 23, 1998
PubMed
Summary

Flavor changes in yogurt during storage are due to volatile compound shifts. Aldehydes decrease, weakening citrus notes, while alcohols increase, enhancing fatty flavors.

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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.

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