AI Article Synopsis
- The study aimed to identify the key odor-active compounds responsible for the off-flavor in aged pasteurized yogurt (APY) using a sensory flavor analysis technique.
- Different extraction methods were compared, revealing that dynamic headspace sampling (DHS) was the most effective for analyzing volatile compounds.
- A total of 17 odor-active compounds were identified, with 2-heptanone and hexanal being the primary contributors to the off-flavor, suggesting these compounds could serve as indicators of yogurt freshness.
Article Abstract
The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Additionally, different extraction methods were compared to determine their effects on the volatile compounds, including dynamic headspace sampling (DHS), solid-phase microextraction, and stir bar sorptive extraction, and DHS was found to be suitable for this study. The results showed that comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry analysis (GC × GC-O-MS) had more advantages in separating and identifying the volatile compounds than the traditional GC-O-MS. A total of 17 odor-active compounds were determined in the fresh pasteurized yogurt and APY samples by DHS coupled with GC × GC-O-MS. The dynamic headspace dilution analysis demonstrated that 2-heptanone and hexanal were the most vital components in APY with the highest flavor dilution factor. Furthermore, the spiking and omission experimental results revealed that the odor-active compounds, such as 2-heptanone, butanoic acid, pentanoic acid, hexanal, and ()-2-heptenal, were the key odor-active off-flavor contributors in APY. Therefore, these compounds could be used as potential indicators to determine the freshness of pasteurized yogurt.
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| http://dx.doi.org/10.1021/acs.jafc.2c03409 | DOI Listing |
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