Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

المؤلفون المشاركون

Mi, Si
Liu, Ruo-bing
Sang, Ya-xin
Wang, Xiang-hong
Zhang, Li

المصدر

International Journal of Analytical Chemistry

العدد

المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-10، 10ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2020-07-13

دولة النشر

مصر

عدد الصفحات

10

التخصصات الرئيسية

الكيمياء
علوم

الملخص EN

The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction.

A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acids, 7 benzene derivatives, 13 hydrocarbons, and 4 other compounds were identified in all of the samples.

Ketones and hydrocarbons were the predominant volatile components in the early stage, whereas acids were the predominant volatiles in the late stage.

The importance of each volatile was evaluated based on odor, threshold, and odor activity values (OAVs).

Twenty-nine volatiles were found to be odor-active compounds (OAV > 1), among which (E, E)-2,4-decadienal had the highest OAV (14623–22278).

Other aldehydes and ketones such as octanal, dodecanal, 2-nonen-4-one, and 2-undecanone also showed high odor intensity during fermentation.

Heat map analysis was employed to evaluate the differences during fermentation.

The results demonstrated that the volatile profile based on the content and OAVs of volatile compounds enables the good differentiation of yogurt during fermentation.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Zhang, Li& Mi, Si& Liu, Ruo-bing& Sang, Ya-xin& Wang, Xiang-hong. 2020. Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis. International Journal of Analytical Chemistry،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1167618

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Zhang, Li…[et al.]. Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis. International Journal of Analytical Chemistry No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1167618

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Zhang, Li& Mi, Si& Liu, Ruo-bing& Sang, Ya-xin& Wang, Xiang-hong. Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis. International Journal of Analytical Chemistry. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1167618

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-1167618