Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

• Li Sha

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd. Wuhan Bright Dairy Co., Ltd.

• Ma Chengjie

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd. Wuhan Bright Dairy Co., Ltd.

• Liu Zhenmin

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.

• Gong Guangyu

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.

• Xu Zhiping

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd. Wuhan Bright Dairy Co., Ltd.

• Xu Aicai

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd. Wuhan Bright Dairy Co., Ltd.

• Hua Baozhen

  State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd. Wuhan Bright Dairy Co., Ltd.

抄録

Yoghurt has the strong flavour produced by adding Cheddar cheese into the milk and cold storage process before the fermentation. The flavour analysis of yoghurt was investigated by e-nose, e-tongue and gas chromatography-mass spectrometry (GC-MS). Yoghurt samples with adding Cheddar cheese or whole milk powder showed significant differences in their e-nose flavour profiles, but their e-tongue flavour profiles were roughly similar. Besides, neither e-nose nor e-tongue could accurately distinguish the yoghurt samples which were subjected to cold storage process before the homogenization or not. Among the detected volatile compounds, pentanal and dimethyl trisulfide were the most highly correlated with the cold storage process, and pentanal, ethyl butanoate, methanethiol, dimethyl disulfide and dimethyl trisulfide discriminated yoghurt samples adding Cheddar cheese or whole milk powder. This study showed the potential of adding Cheddar cheese in the yoghurt production to accelerate the flavour formation and increase the flavour compounds.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 20 (5), 939-946, 2014

  公益社団法人 日本食品科学工学会

キーワード

• stirred yoghurt
• cheddar cheese
• flavour analysis
• cold storage process

詳細情報

• CRID: 1390001204458446976
• NII論文ID: 130004704872
• DOI: 10.3136/fstr.20.939
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可