Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk

2020 ◽  
Vol 85 (2) ◽  
pp. 391-400
Author(s):  
Kazuhiro Miyaji ◽  
Yasuyuki Kuwano ◽  
Yusuke Murakami ◽  
Shunsuke Hirata ◽  
Yuriko Imayoshi ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Component ◽  
Skim Milk ◽  
Heat Stable ◽  
Ambient Storage ◽  
Gas Chromatography Olfactometry ◽  
Off Flavors ◽  
Flavor Development ◽  
Gas Chromatography Mass Spectroscopy

ABSTRACT Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.

scholarly journals Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Ping Zhan ◽  
Honglei Tian ◽  
Baoguo Sun ◽  
Yuyu Zhang ◽  
Haitao Chen
Keyword(s):  
Gas Chromatography ◽  
Quality Control ◽  
Principal Component ◽  
Chemical Markers ◽  
Chemometric Methods ◽  
Chromatographic Fingerprint ◽  
Gas Chromatography Olfactometry ◽  
Gas Chromatography Mass Spectroscopy ◽  
Chromatographic Fingerprinting

A method for chromatographic fingerprinting of flavor was established for the quality control of mutton. Twenty-five mutton samples that were chosen from twelve batches were investigated by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O). Spectral correlative chromatograms combined with GC-O assessment were employed, and 32 common odor-active compounds that characterize mutton flavor fingerprint were obtained. Based on the flavor chromatographic fingerprint data, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were designed and employed as chromatographic fingerprint methods. Defined categories were perfectly discriminated after PLS-DA was conducted on the fused matrix, demonstrating a 100% accurate classification. Fourteen constituents were further screened with PLS-DA to be the main chemical markers, and they were used to develop similar approaches for the determination of mutton quality and traceability. The flavor fingerprint of mutton established using SPME-GC-MS/O coupled with PLS-DA is appropriate for differentiating and identifying samples, and the procedure would be used in quality control.

scholarly journals IDENTIFICATION OF AROMA COMPOUNDS OF DRIED AND FRESH THYME (THYMUS VULGARIS L.) BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROSCOPY ANALYSIS

2020 ◽  
Vol 51 (1) ◽  
pp. 51-55
Author(s):  
Gulcin Yildiz ◽  
Ginnefer Cox ◽  
Linda Moran
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Aroma Compounds ◽  
Lower Amount ◽  
Thymus Vulgaris ◽  
Volatile Components ◽  
Drying Methods ◽  
Gas Chromatography Olfactometry ◽  
Gas Chromatography Mass Spectroscopy

This study was conducted to determine aroma compounds of oven-dried thyme and fresh thyme and investigate the drying effect in key aroma compounds of thyme. Fresh thyme was purchased and utilized for two functions. The first function was for the application of drying methods (fresh thyme was oven dried at 50°C), and the second function to analyze the fresh thyme. After applying solvent direct extraction, volatile compounds were isolated. According to Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography-Mass Spectroscopy (GC-MS) analysis results, lower amount of volatile compounds for dried thyme were identified, while more volatile components were present in fresh thyme.

Evaluation of Gas Chromatography-Olfactometry for Screening Purposes of Wine Off-Flavors

2014 ◽  
pp. 423-428
Author(s):  
Arancha De La Fuente ◽  
Ricardo Lopez ◽  
Juan Cacho ◽  
Vicente Ferreira
Keyword(s):  
Gas Chromatography ◽  
Gas Chromatography Olfactometry ◽  
Off Flavors

Study on the Flavors of Barley Tea Using the Flavor Wheel and Gas Chromatography-Olfactometry

2019 ◽  
Vol 66 (9) ◽  
pp. 351-359 ◽  
Author(s):  
Yuka Goto ◽  
Kento Mio ◽  
Tsubasa Matsuoka ◽  
Moe Izue ◽  
Nobumasa Ayuzawa ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Gas Chromatography Olfactometry

Evaluation of "Dexsil 300 GC" as Stationary Phase in Gas Chromatography of Triiodothyronine and Thyroxine in Human Serum

1973 ◽  
Vol 19 (1) ◽  
pp. 109-112 ◽  
Author(s):  
Mohammed Tajuddin ◽  
Stanley G Elfbaum
Keyword(s):  
Gas Chromatography ◽  
Stationary Phase ◽  
Human Serum ◽  
Methyl Esters ◽  
Phase Separations ◽  
Heat Stable

Abstract The N,O-dipivalyl methyl esters of triiodothyronine and thyroxine were prepared and gas chromatographed. "Dexsil 300 GC," a heat-stable polycarboranesiloxane, was used as the stationary phase. Separations were good and prompt. As little as 250 pg of triiodothyronine was detectable. Dexsil 300 GC was used satisfactorily in measuring serum triiodothyronine

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