Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt
We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhao, Lili [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2018transfer abstract |
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| Schlagwörter: |
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| Umfang: |
9 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:98 ; year:2018 ; pages:9-17 ; extent:9 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.lwt.2018.08.029 |
|---|
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| 520 | |a We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. | ||
| 520 | |a We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. | ||
| 650 | 7 | |a Low-fat yogurt |2 Elsevier | |
| 650 | 7 | |a Volatile compounds |2 Elsevier | |
| 650 | 7 | |a Flavor |2 Elsevier | |
| 650 | 7 | |a Buttermilk |2 Elsevier | |
| 700 | 1 | |a Feng, Ran |4 oth | |
| 700 | 1 | |a Ren, Fazheng |4 oth | |
| 700 | 1 | |a Mao, Xueying |4 oth | |
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10.1016/j.lwt.2018.08.029 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000984.pica (DE-627)ELV044405340 (ELSEVIER)S0023-6438(18)30682-0 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Lili verfasserin aut Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt 2018transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. Low-fat yogurt Elsevier Volatile compounds Elsevier Flavor Elsevier Buttermilk Elsevier Feng, Ran oth Ren, Fazheng oth Mao, Xueying oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:98 year:2018 pages:9-17 extent:9 https://doi.org/10.1016/j.lwt.2018.08.029 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 98 2018 9-17 9 |
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10.1016/j.lwt.2018.08.029 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000984.pica (DE-627)ELV044405340 (ELSEVIER)S0023-6438(18)30682-0 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Lili verfasserin aut Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt 2018transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. Low-fat yogurt Elsevier Volatile compounds Elsevier Flavor Elsevier Buttermilk Elsevier Feng, Ran oth Ren, Fazheng oth Mao, Xueying oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:98 year:2018 pages:9-17 extent:9 https://doi.org/10.1016/j.lwt.2018.08.029 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 98 2018 9-17 9 |
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10.1016/j.lwt.2018.08.029 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000984.pica (DE-627)ELV044405340 (ELSEVIER)S0023-6438(18)30682-0 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Lili verfasserin aut Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt 2018transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. Low-fat yogurt Elsevier Volatile compounds Elsevier Flavor Elsevier Buttermilk Elsevier Feng, Ran oth Ren, Fazheng oth Mao, Xueying oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:98 year:2018 pages:9-17 extent:9 https://doi.org/10.1016/j.lwt.2018.08.029 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 98 2018 9-17 9 |
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10.1016/j.lwt.2018.08.029 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000984.pica (DE-627)ELV044405340 (ELSEVIER)S0023-6438(18)30682-0 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Lili verfasserin aut Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt 2018transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. Low-fat yogurt Elsevier Volatile compounds Elsevier Flavor Elsevier Buttermilk Elsevier Feng, Ran oth Ren, Fazheng oth Mao, Xueying oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:98 year:2018 pages:9-17 extent:9 https://doi.org/10.1016/j.lwt.2018.08.029 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 98 2018 9-17 9 |
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10.1016/j.lwt.2018.08.029 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000000984.pica (DE-627)ELV044405340 (ELSEVIER)S0023-6438(18)30682-0 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Lili verfasserin aut Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt 2018transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. Low-fat yogurt Elsevier Volatile compounds Elsevier Flavor Elsevier Buttermilk Elsevier Feng, Ran oth Ren, Fazheng oth Mao, Xueying oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:98 year:2018 pages:9-17 extent:9 https://doi.org/10.1016/j.lwt.2018.08.029 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 98 2018 9-17 9 |
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Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt |
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We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. |
| abstractGer |
We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. |
| abstract_unstemmed |
We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. |
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Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt |
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