|
KMID : 1007519960050020094
|
|
Food Science and Biotechnology
1996 Volume.5 No. 2 p.94 ~ p.98
|
|
|
Flavor and Sensory Attribute in Yogurt Fermentation
|
|
Ahn, Joung Jwa
Kwak, Hae Soo/Lee, Kyung Wook/Suh, Dong Soon
|
|
|
Abstract
|
|
|
|
The production of bitter amino acids, flavor compounds and sensory attribute were examined during yogurt fermentation with the mixed culture containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus salvarius subsp. thermophilus at 40℃ for 6 hr. Total amount of bitter amino acids increased steadily as fermentation progressed and the increase showed a similar trend to the production of phenylalanine, which was the highest during 6 hr of fermentation (p<0.05). Sensory score of bitterness was positively correlated with total content of bitter amino acid (r=0.86). During the fermentation for 6 hr, flavor compounds such as acetaldehyde, ethanol and diacetyl increased significantly and were closely related to sensory score of yogurt. Among the volatile flavor compounds, the amount of acetaldehyde increased the most, and ethanol and diacetyl also increased, whereas acetone and dimethyl sulfide decreased during the fermentation. The present study indicated that yogurt bitterness is dependent on the total amount of bitter amino acids produced, however, 6 hr of fermentation did not cause a strong bitterness in yogurt. In addition, the concentration of acetaldehyde and diacetyl increased moderately leading to a well-flavored yogurt after 5 hr fermentation. The results of the study suggested that 5 hr of fermentation at 40℃ was sufficient for a good yogurt-flavor development.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|