Papaioannou Georgia, Kosma Ioanna, Badeka Anastasia V, Kontominas Michael G
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
Foods. 2021 Dec 20;10(12):3153. doi: 10.3390/foods10123153.
The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without BB-12 were: acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 3-OH-2-butanone, 2-propanone, hexanoic acid and limonene). Respective volatiles in cow milk dessert yogurts with BB-12 were: acetaldehyde, pentanal, hexanal, the same ketones, acetic acid and limonene). The volatiles in goat milk dessert yogurts without LA-5 were: acetaldehyde, the same ketones, no carboxylic acids, limonene, camphene, α- and β-pinene. Respective volatiles in goat milk dessert yogurts with LA-5 were: aldehydes acetaldehyde, the same ketones, butanoic acid, α-pinene and camphene varying in concentration in different samples. Based on the results of volatiles and organoleptic evaluation, it can be concluded that dessert yogurts from cow milk without probiotic bacterial strains using the mild and classic starter cultures, and dessert yogurts from goat milk with probiotic bacterial strains using the classic and acidic starter cultures are found to be more organoleptically acceptable by consumers. In most cases, a positive correlation was found between dessert yogurt organoleptically determined flavor and volatiles (aldehydes, ketones and carboxylic acids).
本研究的目的是确定在有或没有益生菌的情况下，使用三种不同的市售发酵剂，由牛奶和羊奶制备的甜点酸奶中的挥发性化合物（香气）和整体风味特征，并将其与使用消费者可接受性方法获得的感官评价结果相关联。挥发性化合物的提取通过固相微萃取进行；通过气相色谱 - 质谱联用仪进行分离和分析。记录了不同处理中不同类化合物（即醛、醇、酮、挥发性酸、烃和萜烯）之间的差异。结果表明，不含BB - 12的牛奶甜点酸奶中的主要挥发物为：乙醛、2,3 - 丁二酮、2,3 - 戊二酮、3 - 羟基 - 2 - 丁酮、2 - 丙酮、己酸和柠檬烯）。含BB - 12的牛奶甜点酸奶中的相应挥发物为：乙醛、戊醛、己醛、相同的酮类、乙酸和柠檬烯）。不含LA - 5的羊奶甜点酸奶中的挥发物为：乙醛、相同的酮类、无羧酸、柠檬烯、莰烯、α - 和β - 蒎烯。含LA - 5的羊奶甜点酸奶中的相应挥发物为：醛类乙醛、相同的酮类、丁酸、α - 蒎烯和莰烯，不同样品中浓度有所不同。基于挥发物和感官评价结果，可以得出结论，使用温和型和经典型发酵剂且不含益生菌菌株的牛奶甜点酸奶，以及使用经典型和酸性发酵剂且含有益生菌菌株的羊奶甜点酸奶，在感官上更受消费者接受。在大多数情况下，甜点酸奶感官测定的风味与挥发物（醛、酮和羧酸）之间存在正相关。
