The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600582 |
Resumo: | Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists. |
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The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurtyogurtdomestic garlicimported garlicvolatilearomaticAbstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600582Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.31019info:eu-repo/semantics/openAccessARSLANER,Aylaeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600582Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
title |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
spellingShingle |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt ARSLANER,Ayla yogurt domestic garlic imported garlic volatile aromatic |
title_short |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
title_full |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
title_fullStr |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
title_full_unstemmed |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
title_sort |
The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt |
author |
ARSLANER,Ayla |
author_facet |
ARSLANER,Ayla |
author_role |
author |
dc.contributor.author.fl_str_mv |
ARSLANER,Ayla |
dc.subject.por.fl_str_mv |
yogurt domestic garlic imported garlic volatile aromatic |
topic |
yogurt domestic garlic imported garlic volatile aromatic |
description |
Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600582 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600582 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.31019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326890823680 |