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An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

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Abstract

Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Adıyaman University, Adıyaman, 02040, Turkey

    Arzu Kavaz Yüksel

  2. Department of Food Engineering, Faculty of Agricultural, Atatürk University, Erzurum, Turkey

    İhsan Bakırcı

Authors
  1. Arzu Kavaz Yüksel
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  2. İhsan Bakırcı
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Correspondence to Arzu Kavaz Yüksel.

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Yüksel, A.K., Bakırcı, İ. An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations. Food Sci Biotechnol 24, 807–816 (2015). https://doi.org/10.1007/s10068-015-0105-0

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  • DOI: https://doi.org/10.1007/s10068-015-0105-0

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