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The content of sensory active compounds and flavour of several types of yogurts

2014; Mendel University Press; Volume: 58; Issue: 5 Linguagem: Inglês

10.11118/actaun201058050407

2464-8310

Eva Ví­tová, Libor Babák, Radka Mokáňová, Eva Hýsková, Jana Zemanová,

Meat and Animal Product Quality

The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their infl uence on fl avour of yogurts using sensory analysis.In total 4 types of white and 10 types of fl avoured yogurts (creamy and low-fat) with various fl avourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed.The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate.Excepting ethanol no signifi cant diff erences (P < 0.05) were found between low-fat and creamy varieties.The total content of sensory active compounds in white yogurts was signifi cantly (P < 0.05) lower than in fl avoured fruit types.The highest content was in low-fat and lowest in white bio yoghurts.Flavour of yogurts was evaluated sensorially using scale and ranking test.All creamy yogurt varieties were evaluated as signifi cantly (P < 0.05) more tasty than low-fat ones.Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst.Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content.yogurt, fl avour, sensory active compounds, GC, SPME, sensory analysis