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

Öz

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.

Anahtar Kelimeler

• Yogurt cultures, yogurt, volatile compounds 

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

Öz

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. 

Anahtar Kelimeler

• Yoğurt kültürleri, yoğurt ve uçucu bileşenler   　　

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