VOLATILE FLAVOR COMPOUNDS OF YOGURT

被引：0

作者：

GAAFAR, AM ^{[1
]}

机构：

[1] AIN SHAMS UNIV,FAC AGR,DEPT FOOD SCI,CAIRO,EGYPT

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1992年 / 27卷 / 01期

关键词：

EGYPTIAN YOGURT (VOLATILE SUBSTANCES); QUALITY CONTROL OF YOGURT; FLAVOR LOSS; OFF-FLAVOR;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The volatile flavour compounds of three samples of Egyptian yoghurt were analysed over a two-week period at 8-degrees-C using a simple headspace gas chromatography technique in order to study the changes and relate them to flavour acceptability. Volatile compounds present were acetaldehyde, diacetyl, acetoin, acetone, butanone, and acetic acid. Acetone and butanone disappeared within the first week of storage, whereas acetaldehyde, diacetyl and acetoin declined steadily but were still present after two weeks. Acetic acid increased to about twice its original level after 10 d of storage. The decreases in acetaldehyde, diacetyl, acetoin, and the increase of acetic acid were closely related to the rapid decrease in product acceptability after 8-10 d storage.

引用

页码：87 / 91

页数：5

共 9 条

[1]

[Anonymous], 1987, THESIS U READING REA

[2]

BADINGS HT, 1980, NETH MILK DAIRY J, V34, P9

[3]

BOTTAZZI V, 1969, NETH MILK DAIRY J-NE, V23, P71

[4]

DUMONT JP, 1973, LAIT, V23, P12

[5]

EL-SADEK G M, 1972, Milchwissenschaft, V27, P756

[6]

G'osheva B., 1984, Khranitelna Promishlenost, V33, P36

[7]

KONDRATENKO M, 1984, MOLOCHNAYA PROMYSHLE, V7, P45

[8]

Kondratenko M. S., 1978, XX International Dairy Congress, Vol. E., P297

[9]

PETTE J. W., 1950, NEDERLANDS MELK EN ZUIVELTIJDSCHR, V4, P261

← 1 →