Journal of Dairy Science and Biotechnology
- 제18권1호
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- Pages.61-72
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- 2000
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Yogurt의 향미성분과 분석기술
Yogurt Flavor Compounds and Analytical Techniques
- Chang, Eun-Jung (Department of Food Science and Technology, Sejong University) ;
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Kwak, Hae-Soo
(Department of Food Science and Technology, Sejong University)
- 발행 : 2000.05.19
초록
Consumers primarily consider flavor when they take yogurt. Recent researches on yogurt flavor productron its analytical technique have been extensively developed. These studies have provided a better understanding on the role of starter culture microorganisms on flavor formation and degradation. Yogurt volatile flavor compounds produced by the lactic cultures include acetaldehyde, diacetyl, ethanol and organic acid. Among them, acetaldehyde is recognized as a principal flavor component. since yogurt contains a delicate and low intense flavor, mild sample isolation techniques and sensitive identification means might be used. This paper attempts to discuss recent findings in yogurt flavor and to describe the application of yogurt flavor separation techniques. The section on practical aspects of culture selection based on flavor compound production and flavor analysis is also included.