Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis
In this study, the aroma components of long shelf-life yoghurt produced from milk with varying acidity levels were identified using the Stir Bar Sorptive Extraction (SBSE) coupled with comprehensive two-dimensional gas chromatography−olfactometry−mass spectrometry technology (GC × GC-O-MS) for the f...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000616 |
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| author | Jia Wang Dongjie Zhang Jie Li Tingting Zou Rong Wen Yaqiong Hou Huanlu Song Hongliang Li Hairan Ma Jiao Shi |
| author_facet | Jia Wang Dongjie Zhang Jie Li Tingting Zou Rong Wen Yaqiong Hou Huanlu Song Hongliang Li Hairan Ma Jiao Shi |
| author_sort | Jia Wang |
| collection | DOAJ |
| description | In this study, the aroma components of long shelf-life yoghurt produced from milk with varying acidity levels were identified using the Stir Bar Sorptive Extraction (SBSE) coupled with comprehensive two-dimensional gas chromatography−olfactometry−mass spectrometry technology (GC × GC-O-MS) for the first time. A total of 16 and 12 aroma-active compounds were characterized in long shelf-life yoghurt and milk, respectively, through qualitative analysis. Subsequent precise quantification and calculation of odor activity values (OAVs) showed significant differences in aroma profiles among samples with different compound concentrations. Finally, partial least squares-discriminant analysis (PLS-DA) and variable importance of projection (VIP) showed that the differential compounds in long shelf-life yoghurt were acetoin, butanoic acid, 2,3-butanedione, hexanoic acid, and nonanal, while the differential compounds in milk samples were hexanoic acid, 2,3-butanedione, decanal, nonanal, and acetic acid. These findings provide novel insights into the effect of milk acidity on the aroma components of long shelf-life yoghurt. |
| format | Article |
| id | doaj-art-d2180637eefb4e5eb33a4ec9664102cc |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d2180637eefb4e5eb33a4ec9664102cc2025-02-12T05:32:36ZengElsevierFood Chemistry: X2590-15752025-01-0125102215Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysisJia Wang0Dongjie Zhang1Jie Li2Tingting Zou3Rong Wen4Yaqiong Hou5Huanlu Song6Hongliang Li7Hairan Ma8Jiao Shi9Beijing Engineering and Technology Research Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR ChinaInner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaBeijing Engineering and Technology Research Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR ChinaBeijing Engineering and Technology Research Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR China; Corresponding authors.Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; Corresponding authors.Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; Corresponding authors.Beijing Engineering and Technology Research Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR China; Corresponding authors.Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaInner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaInner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, ChinaIn this study, the aroma components of long shelf-life yoghurt produced from milk with varying acidity levels were identified using the Stir Bar Sorptive Extraction (SBSE) coupled with comprehensive two-dimensional gas chromatography−olfactometry−mass spectrometry technology (GC × GC-O-MS) for the first time. A total of 16 and 12 aroma-active compounds were characterized in long shelf-life yoghurt and milk, respectively, through qualitative analysis. Subsequent precise quantification and calculation of odor activity values (OAVs) showed significant differences in aroma profiles among samples with different compound concentrations. Finally, partial least squares-discriminant analysis (PLS-DA) and variable importance of projection (VIP) showed that the differential compounds in long shelf-life yoghurt were acetoin, butanoic acid, 2,3-butanedione, hexanoic acid, and nonanal, while the differential compounds in milk samples were hexanoic acid, 2,3-butanedione, decanal, nonanal, and acetic acid. These findings provide novel insights into the effect of milk acidity on the aroma components of long shelf-life yoghurt.http://www.sciencedirect.com/science/article/pii/S2590157525000616Long shelf-life yoghurtMilk acidityStir bar sorptive extractionAroma-active compoundsOdor analysisPartial least squares discriminant analysis |
| spellingShingle | Jia Wang Dongjie Zhang Jie Li Tingting Zou Rong Wen Yaqiong Hou Huanlu Song Hongliang Li Hairan Ma Jiao Shi Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis Food Chemistry: X Long shelf-life yoghurt Milk acidity Stir bar sorptive extraction Aroma-active compounds Odor analysis Partial least squares discriminant analysis |
| title | Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis |
| title_full | Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis |
| title_fullStr | Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis |
| title_full_unstemmed | Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis |
| title_short | Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis |
| title_sort | aroma profiling of long shelf life yoghurt from milk with varying acidity insights from sensory evaluation and instrumental analysis |
| topic | Long shelf-life yoghurt Milk acidity Stir bar sorptive extraction Aroma-active compounds Odor analysis Partial least squares discriminant analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000616 |
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