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

Zhao, Lili, Feng, Ran, Ren, Fazheng, Mao, Xueying
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 9-17
acids, alcohols, aldehydes, aromatic compounds, buttermilk, electronic nose, esters, flavor, ketones, sulfides, volatile compounds, yogurt
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.