The Determination of Volatile Compounds in Set-Type Yogurts Using Static Headspace Gas Chromatographic Method (in English)

Abstract

In this study, cows’ milk and aromatic cultures such as CH-1, YF-3331 and YC-350 used in production of yogurts. The volatile compounds in the samples were determined on the 1st, 7 th, 14th and 21st days of storage by using static headspace gas chromatographic method. During storage, the amount of individual volatile compounds varied significantly in yogurts depending on type of culture used. The volatile compounds acetaldehyde, acetone, ethanol, acetoin, 2-furanmethanol and ethyl phthalate were determined in all samples. On day 1, acetaldehyde (82 mg/kg) was the highest compound in yogurt made using culture CH-1 which followed by yoghurts with YC-350 (66 mg/kg) and YF-3331 (54 mg/kg). Even though the amounts of acetaldehyde and ethanol decreased at the end of storage, acetoin increased in all the samples. While the amount of acetone in yogurt made using culture CH-1 showed fluctuations during storage, its levels in yogurts with cultures YF-3331 and YC-350 steadily increased and decreased, respectively.

Keywords

• Yogurt cultures, yogurt, volatile compounds 

Statik Tepe Boşluğu-Gaz Kromatografik Metot Kullanılarak Set Tip Yoğurtlarda Uçucu Bileşenlerin Belirlenmesi (İngilizce)

Abstract

Bu çalışmada, yoğurt üretimleri inek sütüne CH-1, YF-3331 ve YC-350 aromatik yoğurt kültürleri ilave edilerek gerçekleştirilmiştir. Uçucu bileşenler, statik tepe boşluğu metodu kullanılarak gaz kromatografisinde depolamanın 1, 7, 14 ve 21. günlerinde belirlenmiştir. Depolama süresince her bir uçucu bileşen kullanılan kültürün çeşidine bağlı olarak istatistiksel olarak önemli bir değişim göstermiştir. Uçucu bileşenlerinden, asetaldehit, aseton, etanol, asetoin, 2-furan methanol ve etil fitalat tüm örneklerde tespit edilmiştir. Depolamanın 1. gününde, CH-1 kültürü ile yapılan yoğurtta en yüksek seviyede asetaldehit (82 mg/kg) belirlenmiş, onu YC-350 (66 mg/kg) ve YF-3331 (54 mg/kg) kültürleri ile yapılan yoğurtlar izlemiştir. Tüm örneklerde asetaldehit ve etanol depolamanın sonunda azalma göstermesine rağmen asetoin artmıştır. Asetoin miktarı, CH-1 kültürü ile yapılan yoğurtta depolama süresince dalgalanmalar göstermesine karşın, YF-3331 kültürlü yoğurtta artma ve YC-350 kültürlü yoğurtta ise azalma eğilimi göstermiştir. 

Keywords

• Yoğurt kültürleri, yoğurt ve uçucu bileşenler   　　

References

1. Anon. 1995. Consumption Statistics for Milk and Milk Products 1993. International Dairy Federation, Documant no 301, pp 4-6, Brussels.
2. Hamann WT, Marth EH. 1984. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yoghurts. J Food Protec, 47: 781-786.
3. McGroger JU, White C H. 1987. Effect of sweeteners on major volatile compounds and flavour of yoghurt. J Dairy Sci, 70: 1828-1834.
4. Rasic JL, Kurman JA. 1978. Yoghurt. Volume I, Technical Dairy Publishing House, Copenhagen, Denmark, 466p.
5. Kneifel W, Ulbert F, Erhard F, Jaros D. 1992. Aroma profiles and sensory properties of yoghurt and yoghurt related products. I. Screening of commercially available starter cultures. Milchwiss, 47: 362-365.
6. Tamime AY, Robinson RK. 2001. Yoghurt Science and Technology. CRC Press, New York, USA, 619 p.
7. Zourari A, Accolas JP, Desmazeaud MJ. 1992. Metabolism and biochemical characteristics of yoghurt bacteria. A review: Lait, 72: 1-34.
8. Ulbert F. 1991. Headspace gas chromatographic estimation of some yoghurt volatiles. J. Assoc Official Chem, 74: 630-634.

9. Kang Y, Frank JF, Lillard DA. 1988. Gas chromatographic detection of yoghurt flavour compounds and changes during refrigerated storage. Cult Dairy Prod J, 11: 6-9.
10. Ott A, Fay LB, Chaintreau A. 1997. Determination and origin of the aroma impact compounds of flavour. J Agric Food Chem, 45, 850-858.
11. Dumont JP, Adda J. 1973. Rapid method for highly volatile flavour compounds in dairy products. Application to yoghurt. Lait, 23:12-22.
12. A: acetaldehyde: ethanol, B: acetaldehyde: acetone
13. Gosheva B. 1984. The organoleptic and gas chromatographic charateristics of the flavour of Bulgarian yoghurt. Khranit Promishlnt, 33: 36-38.
14. Kondrstenko M, G’osheva B. 1984. Volatile substances forming yoghurt aroma. Moloch Promysh, 7: 45-46.
15. Xanthopoulos V, Picque D, Basit N, Boquien CY, Corrieu G. 1994. Methods for the determination of aroma compounds in dairy products: a comparative study. J Dairy Res, 61: 289-297.
16. Xanthopoulos V, Petridis D, Tzanetakis N. 2001. Characterization and classification of Streptecoccus thermophilus and Lactobacillus bulgaricus strains isolated from traditional greek yogurts. Food Micand Safety, 66: 747-752.
17. Marshall VM E, Cole WM, Mabbit LA. 1984. Yoghurt made from single starter organisms using heta- or enzyme-treated mil kor milk to which casein hydrolysate or sodium formate is added. J Dairy Res, 49: 147-152.
18. Varga F. 1998. The origine, production and control of acetaldehyde in yoghurt. Ph. D. thesis, The University of Reading, 112 p, UK.
19. Mikula P, Suobodava z, Smutna M. 2005. Phthalates: Toxicology and food safety. Czech J Food Sci, 3: 217-223. 19. Chou K, Wright RO. 2006. Phthalates in food and medical devices. J Med Toxi, 2: 126-135.
20. Hauser R, Williams P, Altshul L, Calafat AM. 2005. Evidence of interaction between polychlorinated biphenyls and phthalates in relation to human sperm motility. Env Health Perspect, 113 : 425–430
21. Güler Z. 2008. Evaluation of lipolysis in set-type fermented milks made with different commercial yogurt starter cultures during storage. Milchwiss, 33: 73-77.
22. Molimard P, Spinnler HE. 1996. Compound Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties. J Dairy Sci, 79: 169-184.
23. Bemiller JN, Huber KC. 2008. Carbohydrates. In: Fennema’s Food Chemistry, Damodaran S, Parkin KL, Fennema, OR (eds), CRC Press, New York, US, pp. 83- 155.
24. Machizuki N, Kitabatake K. 1997. Analysis of 1-(2- furyl) propane-1, 2-diol, a furfural metabolite in beer. J Ferment and Bio, 83: 401-403.
25. Quian M, Reineccius G. 2002. Identification of aroma compounds in Permigiano-Reggiona cheese by gas chromatography /olfactometry. J Dairy Sci, 85: 1362- 1369
26. Gyosheva H. 1982. Compounds forming the aroma complex of Bulgarian sour milk. Milchwiss, 37: 267-269.