Volatile flavour compounds of yoghurt

Autor:	Abdullah M. Gaafar
Rok vydání:	2007
Předmět:	Chromatography Off-flavour Acetoin Flavour Butanone Acetaldehyde Diacetyl Industrial and Manufacturing Engineering chemistry.chemical_compound Acetic acid chemistry Acetone Food science Food Science
Zdroj:	International Journal of Food Science & Technology. 27:87-91
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1992.tb01183.x
Popis:	Summary The volatile flavour compounds of three samples of Egyptian yoghurt were analysed over a two-week period at 8°C using a simple headspace gas chromatography technique in order to study the changes and relate them to flavour acceptability. Volatile compounds present were acetaldehyde, diacetyl, acetoin, acetone, butanone, and acetic acid. Acetone and butanone disappeared within the first week of storage, whereas acetaldehyde, diacetyl and acetoin declined steadily but were still present after two weeks. Acetic acid increased to about twice its original level after 10d of storage. The decreases in acetaldehyde, diacetyl, acetoin, and the increase of acetic acid were closely related to the rapid decrease in product acceptability after 8–10d storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::39ce651a690f931d2305fedbdaa1adbf https://doi.org/10.1111/j.1365-2621.1992.tb01183.x Zobrazit plný text záznamu Plný text