Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk.
Biosci Biotechnol Biochem
; 85(2): 391-400, 2021 Feb 18.
Article
in En
| MEDLINE
| ID: mdl-33604625
ABSTRACT
Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Taste
/
Yogurt
/
Milk
/
Food Storage
/
Pasteurization
/
Food Analysis
Limits:
Animals
Language:
En
Year:
2021
Type:
Article