Volatile and odour-active compounds of Tuzlu yoghurt

Kaypak D., AVŞAR Y. K.

Asian Journal of Chemistry, cilt.20, sa.5, ss.3641-3648, 2008 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 5
  • Basım Tarihi: 2008
  • Dergi Adı: Asian Journal of Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3641-3648
  • Anahtar Kelimeler: Gas chromatography, Odour-active compounds, Olfactometry, Tuzlu yoghurt, Volatiles
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

The objective of this study was to identify volatile and odour-active compounds of Tuzlu yoghurt obtained by direct solvent extraction and high vacuum distillation, based on gas chromatography/mass spectrometer and gas chromatography/olfactometry. 56 Volatile compounds were identified (7 ketones, 7 aldehydes, 5 esters, 14 alcohols, 3 terpenes, 4 lactones, 4 miscellaneous and 12 free fatty acids) by gas chromatography/mass spectrometery and 6 (1 ketone, 4 aldehydes and 1 sulphurous compound) by gas chromoatography/olfactomatery. 29 Compounds were found to be odour-active. Ethyl butanoate, methional in neutral/basic fraction and ethanoic, butanoic and hexanoic acids in the acidic fractions appeared to be the most potent odour-active compounds. The detection of odour-active compounds by this study may be promising for the certification of traditional yoghurt products as Protected Designation of Origin.