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KMID : 1024620000200010064
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Food Science of Animal Resources
2000 Volume.20 No. 1 p.64 ~ p.71
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Studies on the Manufacture of Adlay Yoghurt II. The Volatile Flavour Compounds and the Sensory Properties of Adlay Yoghurt
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Kim Sang-Beom
Lim J. W.
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Abstract
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The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 1, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 41 were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.
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KEYWORD
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adlay yoghurt, volatile flavour compounds, sensory evaluation
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