Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10893
metadata.artigo.dc.title: Behaviour of volatile compounds during the shelf life of yoghurt
metadata.artigo.dc.creator: Pinto, Sandra Maria
Clemente, Maria das Graças
Abreu, Luiz Ronaldo de
metadata.artigo.dc.subject: Acetaldehyde production
Flavour
Diacetyl
Shelf life
Volatile compounds
Yoghurt
metadata.artigo.dc.publisher: Wiley
metadata.artigo.dc.date.issued: 2009
metadata.artigo.dc.identifier.citation: PINTO, S. M.; CLEMENTE, M. das G.; ABREU, L. R. Behaviour of volatile compounds during the shelf life of yoghurt. International Journal of Dairy Technology, Huntingdon, v. 62, n. 2, p. 215-223, May 2009.
metadata.artigo.dc.description.abstract: The production of acetaldehyde, diacetyl and ethanol was evaluated in whole plain yoghurts manufactured with commercial starter cultures, yoghurt acquired in a local market, and milk fermented by a single culture of either Streptococcus thermophilus or Lactobacillus delbrueckii ssp. bulgaricus . The headspace technique was used for sample preparation, following identification and quantification by gas chromato- graphy. During an 8-h incubation period, mixed cultures were the most efficient in lowering the pH ( from 6.30 to 4.8), followed by S. thermophilus ( from 6.30 to 5.18) and L. bulgaricus ( from 6.30 to 5.8). During the storage period, however, a single culture of L. bulgaricus decreased the pH more than S. thermophilus , but still less than the mixed commercial cultures. Plain yoghurts acquired in the market, those made with commercial starter cultures, and fermented milks obtained with single cultures showed, after 21 days of storage, concentrations of acetaldehyde from 11 to 35 mg/L, and of diacetyl from 0 to 0.85 mg/L. An increasing concentration of ethanol was observed during the storage period, and its production was observed even in the incubation stage of all products. It was also observed that the acetaldehyde concentration was inversely correlated to ethanol production in some products. The combination of headspace, identification and quantification techniques by gas chromatography in this work was efficient in the identification and quantification of the major aromatic compounds and ethanol content of yoghurt.
metadata.artigo.dc.identifier.uri: http://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2009.00476.x/full
http://repositorio.ufla.br/jspui/handle/1/10893
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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