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Altering the fat content affects flavor release in a model yogurt system
- Brauss, M.S., Linforth, R.S.T., Cayeux, I., Harvey, B., Taylor, A.J.
- Journal of agricultural and food chemistry 1999 v.47 no.5 pp. 2055-2059
- yogurt, models, milk fat, cream, skim milk, chemical composition, flavor compounds, volatile compounds, viscosity, particle size, low fat foods
- Flavored yogurts differing in fat content were eaten, and the release of flavor volatiles was measured by monitoring the volatile composition of air from the nose in real time by atmospheric pressure ionization mass spectrometry. Low-fat yogurts (0.2%) were found to release volatiles more quickly and at higher intensity but with less persistence than yogurts containing fat at 3.5 and 10% fat. Yogurts with increasing fat content had higher viscosity and lower relative particle size. Lipophilic compounds were more affected by fat for maximum volatile intensity, but not time-to-maximum intensity or persistence. Sensory assessment of the yogurts found significant differences in intensity and speed of onset of flavor, but not overall length of perception.