Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry

The aim of this experiment is to develop a rapid, simplified, direct gas chromatographic (GC) method for the analysis of volatile flavor compounds in yogurt combining a headspace with constant heating temperature and GC with a mass spectrometric detect ion. Repeatability of the method is assessed. The relative standard deviation for individual flavor compounds range from 3.5% for acetaldehyde to 8.4% for acetone, with a total mean value of 52.4 ± 2.2 mg/kg for all of the studied aroma components. Recovery for individual flavor compounds range from 63.7% for acetone to 82.4% for acetic acid.