Publication detail

The content of sensory active compounds and flavour of several types of yogurts

VÍTOVÁ, E. BABÁK, L. MOKÁŇOVÁ, R. HÝSKOVÁ, E. ZEMANOVÁ, J.

Original Title

Type

journal article - other

Language

English

Original Abstract

The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat) with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05) were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05) lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05) more tasty than low-fat ones. Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst. Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content.

Keywords

yogurt, flavour, sensory active compounds, GC, SPME, sensory analysis

Authors

VÍTOVÁ, E.; BABÁK, L.; MOKÁŇOVÁ, R.; HÝSKOVÁ, E.; ZEMANOVÁ, J.

RIV year

2010

Released

29. 10. 2010

Publisher

MZLU

Location

Brno

ISBN

1211-8516

Periodical

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Year of study

Number

State

Czech Republic

Pages from

407

Pages to

412

Pages count

BibTex

@article{BUT50078,
  author="Eva {Vítová} and Libor {Babák} and Radka {Divišová} and Eva {Hýsková} and Jana {Zemanová}",
  title="The content of sensory active compounds and flavour of several types of yogurts",
  journal="Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis",
  year="2010",
  volume="58",
  number="5",
  pages="407--412",
  issn="1211-8516"
}