Complex Viscosity Induced by Protein Composition Variation Influences the Aroma Release of Flavored Stirred Yogurt
- 1 May 2006
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 54 (11), 3997-4004
- https://doi.org/10.1021/jf0600206
Abstract
Dairy protein composition is known to influence the structure and the texture characteristics of yogurts. The objective of the present work was therefore to investigate the impact of protein composition, at a constant protein level, on the physicochemical properties of 4% fat flavored stirred yogurt and, more specifically, on the rheological properties, the microstructure, and the aroma release. The results showed that caseinate-enriched yogurts generally presented changes in their microstructure network and had a higher complex viscosity than whey protein-enriched yogurts. To a lesser extent, the release of the majority of aroma compounds was lower in caseinate-enriched yogurts. It was therefore possible to quantify physicochemical interactions between aroma compounds and proteins. The influence of gel structure on the flavor release was observed and was in agreement with sensory characteristics previously studied for these products (Saint-Eve, A.; Lévy, C.; Martin, N.; Souchon, I. Influence of proteins on the perception of flavored stirred yogurts. J. Dairy Sci. 2006, 89, 922−933. Keywords: Milk proteins; yogurt; microstructure; rheological properties; aroma releaseKeywords
This publication has 21 references indexed in Scilit:
- Comparison of Experimental Methods for Measuring Infinite Dilution Volatilities of Aroma Compounds in Water/Ethanol MixturesJournal of Agricultural and Food Chemistry, 2004
- Prediction of Infinite Dilution Volatilities of Aroma Compounds in WaterJournal of Food Science, 2001
- Effect of pH on Retention of Aroma Compounds by β-LactoglobulinJournal of Agricultural and Food Chemistry, 2000
- Relation between sensory texture analysis and rheological properties of stirred yogurtJournal of Dairy Research, 1999
- Immobilized β-lactoglobulin on a HPLC-column: a rapid way to determine protein—flavour interactionsFood Chemistry, 1998
- Measurement of Interactions between β-Lactoglobulin and Flavor Compounds (Esters, Acids, and Pyrazines) by Affinity and Exclusion Size ChromatographyJournal of Agricultural and Food Chemistry, 1998
- Flavor Interaction with Casein and Whey ProteinPublished by American Chemical Society (ACS) ,1996
- Retention of aroma compounds by proteins in aqueous solutionFood Chemistry, 1995
- EFFECTS OF STARTER CULTURES ON LINEAR VISCOELASTIC AND PHYSICAL PROPERTIES OF YOGURT GELSJournal of Texture Studies, 1994
- Binding of alkanone flavors to .beta.-lactoglobulin: effects of conformational and chemical modificationJournal of Agricultural and Food Chemistry, 1987