THE IMPACT FACTORS OF YOGURT MATRIX ON IN VIVO AROMA RELEASE DURING CONSUMPTION OF YOGURT

Abstract

The flavour is the main factor affecting consumers’ preferences in yogurts. Flavour perception while eating depends on the volatile compounds release in the mouth influenced by the interactions of those compounds between both food components and human saliva. Several studies reported that flavour perception and in vivo aroma release from yogurt were impacted by many factors. The fat component has an important role in retention and perception of yogurt aroma. Particularly in light yogurts, protein, fat, encapsulating agent, thickening agent and sweetener added to promote controlled release of aroma, have different effects on in vivo aroma release and perception. In addition to this, the texture formed during the formulation of yogurt affects the release of aroma in the mouth. Understanding impact factors on flavour perception in yogurt is an important challenge for food-processing industry to produce innovative and appreciated food products. In this article, the studies determined the effect of the matrix during in vivo consumption of yogurt were reviewed.

Keywords

• Yogurt matrix,in vivo aroma release,protein,fat,aroma encapsulating,thickening agent,sweetener

YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ

Abstract

Aroma, tüketicilerin yoğurt tercihlerini etkileyen ana etkendir. Gıdayı tüketirken oluşan aroma algısı, ağızda salınan aroma bileşiklerinin gıda matriksi ve insan tükürüğü arasındaki etkileşimlerine bağlıdır. Yapılan araştırmalar, aroma algısının ve yoğurttan in vivo aroma salınımının birçok faktörden etkilendiğini göstermiştir. Yağ bileşeninin, yoğurdun aromasının tutuklanmasında ve algılanmasında önemli rolü vardır. Özellikle yağı azaltılmış yoğurtlarda, aromanın kontrollü salınmasını desteklemek için ilave edilen protein, yağ, aroma tutuklayıcı bileşenlerin, kıvam verici maddelerin ve tatlandırıcıların in vivo aroma salınımı ve aroma algısı üzerine farklı etkileri vardır. Bununla birlikte yoğurdun formüle edilmesi sırasında değişen tekstür de ağızda aroma salınımını etkilemektedir. Yoğurtta aroma algısı üzerine etki eden faktörleri anlamak, gıda sanayinde yenilikçi ve kabul gören gıda ürünleri üretmede önemlidir. Bu derlemede yoğurdun in vivo tüketimi sırasında matriksin etkisini ortaya koyan çalışmalar incelenmiştir.

Keywords

• Yoğurt matriksi,In vivo aroma salınımı,Protein,Yağ,Aroma tutuklayıcı,Kıvam verici,Tatlandırıcı

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