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Influence of strawberry yogurt composition on aroma release.
J Agric Food Chem. 2004 Oct 06; 52(20):6267-70.JA

Abstract

The primary objective of this study was to determine how yogurt ingredients affect aroma release in the mouth during eating. A model strawberry flavor consisting of ethyl butanoate, ethyl 3-methylbutanoate, (Z)-hex-3-enol, 2-methylbutanoic acid, 5-hexylhydro-2(3H)-furanone, and 3-methyl-3-phenylglycidic acid ethyl ester was added to unflavored, unsweetened yogurt that had different added sweeteners and hydrocolloids. In all, 12 yogurt formulations were examined to determine the effects of gelatin, modified food starch, pectin, sucrose, high-fructose corn syrup, and aspartame on aroma release. Aroma release was monitored by breath-by-breath analysis (proton-transfer reaction-mass spectrometry) during eating of the test yogurts. Results showed aroma release of the ethyl butanoate, (Z)-hex-3-enol, and ethyl 3-methylbutanoate to be suppressed by sweeteners, with 55 DE high-fructose corn syrup having the greatest effect. Addition of thickening agents had no significant effect on the aroma release profiles of the compounds under study.

Authors+Show Affiliations

Mei JB
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Reineccius GA
No affiliation info available
Knighton WB
No affiliation info available
Grimsrud EP
No affiliation info available

MeSH

AspartameBreath TestsFlavoring AgentsFragariaFructoseFruitHumansOdorantsPectinsStarchSucroseSweetening AgentsVolatilizationYogurt

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15453698

Citation

Mei, Jennifer B., et al. "Influence of Strawberry Yogurt Composition On Aroma Release." Journal of Agricultural and Food Chemistry, vol. 52, no. 20, 2004, pp. 6267-70.
Mei JB, Reineccius GA, Knighton WB, et al. Influence of strawberry yogurt composition on aroma release. J Agric Food Chem. 2004;52(20):6267-70.
Mei, J. B., Reineccius, G. A., Knighton, W. B., & Grimsrud, E. P. (2004). Influence of strawberry yogurt composition on aroma release. Journal of Agricultural and Food Chemistry, 52(20), 6267-70.
Mei JB, et al. Influence of Strawberry Yogurt Composition On Aroma Release. J Agric Food Chem. 2004 Oct 6;52(20):6267-70. PubMed PMID: 15453698.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of strawberry yogurt composition on aroma release. AU - Mei,Jennifer B, AU - Reineccius,Gary A, AU - Knighton,W Berk, AU - Grimsrud,Eric P, PY - 2004/9/30/pubmed PY - 2004/12/16/medline PY - 2004/9/30/entrez SP - 6267 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 20 N2 - The primary objective of this study was to determine how yogurt ingredients affect aroma release in the mouth during eating. A model strawberry flavor consisting of ethyl butanoate, ethyl 3-methylbutanoate, (Z)-hex-3-enol, 2-methylbutanoic acid, 5-hexylhydro-2(3H)-furanone, and 3-methyl-3-phenylglycidic acid ethyl ester was added to unflavored, unsweetened yogurt that had different added sweeteners and hydrocolloids. In all, 12 yogurt formulations were examined to determine the effects of gelatin, modified food starch, pectin, sucrose, high-fructose corn syrup, and aspartame on aroma release. Aroma release was monitored by breath-by-breath analysis (proton-transfer reaction-mass spectrometry) during eating of the test yogurts. Results showed aroma release of the ethyl butanoate, (Z)-hex-3-enol, and ethyl 3-methylbutanoate to be suppressed by sweeteners, with 55 DE high-fructose corn syrup having the greatest effect. Addition of thickening agents had no significant effect on the aroma release profiles of the compounds under study. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15453698/Influence_of_strawberry_yogurt_composition_on_aroma_release_ DB - PRIME DP - Unbound Medicine ER -