Flavor deterioration in yogurt.
Volatile components of flavored yogurt preserved at 5 degrees C in the dark for 0 day, 3 days and 10 days were recovered by simultaneous distillation extraction (SDE) and headspace (HS) procedures. Gas chromatography (GC) and GC-mass spectrometry (GC-MS) analyses of those samples showed remarkable changes in some compounds. Aldehydes which contribute to expressing citrusy notes were reduced to alcohols during fermentation process and storage. As a result, the strength of flavors which expressed well-balanced citrusy notes in yogurt were weakened, and fatty or oily notes mainly caused from alcohols were strengthened reversely. Hydrocarbons were also digested by bacteria during a fermentation process. A small amount of other compounds, such as esters and terpene alcohols changed. Fewer effects of sorption into a package material and chemical reactions, such as hydrolysis esters, hydration or oxidation of hydrocarbons, were observed.
Harasawa
N
N
Ogawa & Co., Ltd., Tokyo, Japan.
Tateba
H
H
Ishizuka
N
N
Wakayama
T
T
Kishino
K
K
Ono
M
M
D000327:Adsorption; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D004952:Esters / Q000032:analysis; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis*; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D010084:Oxidation-Reduction; D013729:Terpenes / Q000032:analysis; D013997:Time Factors; D015014:Yogurt / Q000032:analysis*
D000438:Alcohols; D000447:Aldehydes; D004952:Esters; D005421:Flavoring Agents; D013729:Terpenes