On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

Michael Rychlik; Maria Sax; Peter Schieberle

doi:10.1016/j.lwt.2005.03.014

On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

Michael Rychlik^*
, Maria Sax
, Peter Schieberle

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

25 Scopus citations

Abstract

Free fatty acids (FFA) were quantified in fresh and stored, pasteurized yoghurt samples by gas chromatography without derivatization after clean-up on anion exchange SPE cartridges. After storage for 9 months the yoghurts elicited a cheese-like off-flavour, the intensity of which increased in parallel with the increase in FFA. Their generation was more pronounced at higher storage temperatures and was attributed to the activity of a heat-resistant lipase occurring in the yoghurt. Descriptive sensory experiments performed by adding FFA to fresh yoghurt demonstrated that these compounds were responsible for the off-flavour. Furthermore, odour thresholds of FFA in fresh yoghurt were determined and revealed higher thresholds of the respective compounds than their concentrations. It was, therefore, concluded that the acids produced the cheese-like flavour by synergistic sensory behaviour.

Original language	English
Pages (from-to)	521-527
Number of pages	7
Journal	LWT
Volume	39
Issue number	5
DOIs	https://doi.org/10.1016/j.lwt.2005.03.014
State	Published - Jun 2006
Externally published	Yes

Keywords

Free fatty acids
Off-flavour
Yoghurt

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10.1016/j.lwt.2005.03.014

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title = "On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt",

abstract = "Free fatty acids (FFA) were quantified in fresh and stored, pasteurized yoghurt samples by gas chromatography without derivatization after clean-up on anion exchange SPE cartridges. After storage for 9 months the yoghurts elicited a cheese-like off-flavour, the intensity of which increased in parallel with the increase in FFA. Their generation was more pronounced at higher storage temperatures and was attributed to the activity of a heat-resistant lipase occurring in the yoghurt. Descriptive sensory experiments performed by adding FFA to fresh yoghurt demonstrated that these compounds were responsible for the off-flavour. Furthermore, odour thresholds of FFA in fresh yoghurt were determined and revealed higher thresholds of the respective compounds than their concentrations. It was, therefore, concluded that the acids produced the cheese-like flavour by synergistic sensory behaviour.",

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T1 - On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

AU - Rychlik, Michael

AU - Sax, Maria

AU - Schieberle, Peter

PY - 2006/6

Y1 - 2006/6

N2 - Free fatty acids (FFA) were quantified in fresh and stored, pasteurized yoghurt samples by gas chromatography without derivatization after clean-up on anion exchange SPE cartridges. After storage for 9 months the yoghurts elicited a cheese-like off-flavour, the intensity of which increased in parallel with the increase in FFA. Their generation was more pronounced at higher storage temperatures and was attributed to the activity of a heat-resistant lipase occurring in the yoghurt. Descriptive sensory experiments performed by adding FFA to fresh yoghurt demonstrated that these compounds were responsible for the off-flavour. Furthermore, odour thresholds of FFA in fresh yoghurt were determined and revealed higher thresholds of the respective compounds than their concentrations. It was, therefore, concluded that the acids produced the cheese-like flavour by synergistic sensory behaviour.

AB - Free fatty acids (FFA) were quantified in fresh and stored, pasteurized yoghurt samples by gas chromatography without derivatization after clean-up on anion exchange SPE cartridges. After storage for 9 months the yoghurts elicited a cheese-like off-flavour, the intensity of which increased in parallel with the increase in FFA. Their generation was more pronounced at higher storage temperatures and was attributed to the activity of a heat-resistant lipase occurring in the yoghurt. Descriptive sensory experiments performed by adding FFA to fresh yoghurt demonstrated that these compounds were responsible for the off-flavour. Furthermore, odour thresholds of FFA in fresh yoghurt were determined and revealed higher thresholds of the respective compounds than their concentrations. It was, therefore, concluded that the acids produced the cheese-like flavour by synergistic sensory behaviour.

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KW - Off-flavour

KW - Yoghurt

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U2 - 10.1016/j.lwt.2005.03.014

DO - 10.1016/j.lwt.2005.03.014

M3 - Article

AN - SCOPUS:33344472301

SN - 0023-6438

VL - 39

SP - 521

EP - 527

JO - LWT

JF - LWT

IS - 5

ER -

On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

Abstract

Keywords

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