Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk
| Autor: | Hiroshi Maruyama, Shunsuke Hirata, Hajime Inoue, Norihiro Azuma, Yusuke Murakami, Reiko Koizumi, Yuriko Imayoshi, Kazuhiro Miyaji, Yasuyuki Kuwano |
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| Rok vydání: | 2020 |
| Předmět: |
Time Factors
food.ingredient Pasteurization Diacetyl Shelf life 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry law.invention chemistry.chemical_compound symbols.namesake food law Skimmed milk Animals Food science Molecular Biology Flavor Fatty Acids 010401 analytical chemistry Organic Chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences General Medicine Yogurt equipment and supplies 040201 dairy & animal science Furaneol Maillard Reaction 0104 chemical sciences Maillard reaction Sotolon Milk Food Storage chemistry Taste symbols Food Analysis Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 85:391-400 |
| ISSN: | 1347-6947 |
| DOI: | 10.1093/bbb/zbaa018 |
| Popis: | Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor. |
| Databáze: | OpenAIRE |
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