Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

作者：Zhao, Lili; Feng, Ran; Ren, Fazheng; Mao, Xueyin^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2018, 98: 9-17.

DOI：10.1016/j.lwt.2018.08.029

• Low-fat yogurt
• Buttermilk
• Flavor
• Volatile compounds

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.

• 出版日期2018-12
• 单位中国农业大学