Premium
Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks
Author(s) -
ERKAYA TUBA,
ŞENGÜL MUSTAFA
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00655.x
Subject(s) - acetoin , chemistry , acetaldehyde , diacetyl , solid phase microextraction , terpene , food science , composition (language) , gas chromatography , gas chromatography–mass spectrometry , chromatography , mass spectrometry , organic chemistry , fermentation , ethanol , linguistics , philosophy
The composition of the volatile fraction of yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks was investigated during the 28 days of storage at 4 °C using solid‐phase microextraction technique ( SPME ) and gas chromatography coupled to mass spectrometry analysis ( GC/MS ) . A total of 34 volatile compounds were identified in yoghurts during their storage at 4 °C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts.