An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
Özet
Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples.
Anahtar kelimeler
Atıf için künye
Kavaz Yüksel, A., & Bakırcı, İ. (2015). An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations. FOOD SCIENCE AND BIOTECHNOLOGY, 24(3), 807–816. https://doi.org/10.1007/s10068-015-0105-0
BibTeX
@article{kavazyuksel2015-272953,
author = {Kavaz Yüksel, Arzu and Bakırcı, İhsan},
title = {An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations},
journal = {FOOD SCIENCE AND BIOTECHNOLOGY},
year = {2015},
volume = {24},
number = {3},
pages = {807--816},
issn = {1226-7708},
doi = {10.1007/s10068-015-0105-0},
url = {https://akademik.atauni.edu.tr/yayinlar/272953-an-investigation-of-the-volatile-compound-profiles-of-probiotic-yogurts-produced}
}