Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks

Erkaya Kotan, Tuba; Şengül, Mustafa

doi:10.1111/j.1471-0307.2010.00655.x

Makale Tam Makale Uluslararası 2011

Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks

Tuba Erkaya Kotan, Mustafa Şengül

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Cilt 64 · Sayı 2 · ss. 240–246 · 01.05.2011

DOI ile aç

Özet

The composition of the volatile fraction of yoghurts made from cows', buffaloes', ewes' and goats' milks was investigated during the 28 days of storage at 4 degrees C using solid-phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry analysis (GC/MS). A total of 34 volatile compounds were identified in yoghurts during their storage at 4 degrees C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts.

Anahtar kelimeler

Temperature Origin STORAGE MS gas chromatography VOLATILE COMPOUNDS Flavor compounds yoghurt SPME-GC Species SET CHEESES

Atıf için künye

Erkaya Kotan, T., & Şengül, M. (2011). Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 64(2), 240–246. https://doi.org/10.1111/j.1471-0307.2010.00655.x

BibTeX

@article{erkayakotan2011-262102,
  author = {Erkaya Kotan, Tuba and Şengül, Mustafa},
  title = {Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks},
  journal = {INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
  year = {2011},
  volume = {64},
  number = {2},
  pages = {240--246},
  issn = {1364-727X},
  doi = {10.1111/j.1471-0307.2010.00655.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/262102-comparison-of-volatile-compounds-in-yoghurts-made-from-cows-buffaloes-ewes-and}
}