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Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.
J Agric Food Chem. 2006 May 31; 54(11):3997-4004.JA

Abstract

Dairy protein composition is known to influence the structure and the texture characteristics of yogurt. 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 yogurt generally presented changes in their microstructure network and had a higher complex viscosity than whey protein-enriched yogurt. To a lesser extent, the release of the majority of aroma compounds was lower in caseinate-enriched yogurt. 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.

Authors+Show Affiliations

Saint-Eve A
Unité Mixte de Recherche de Génie et Microbiologie des Procédés Alimentaires, Institut National Agronomique Paris-Grignon, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France.
Juteau A
No affiliation info available
Atlan S
No affiliation info available
Martin N
No affiliation info available
Souchon I
No affiliation info available

MeSH

Chemical PhenomenaChemistry, PhysicalFlavoring AgentsMilk ProteinsOdorantsRheologyViscosityWhey ProteinsYogurt

Pub Type(s)

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

Language

eng

PubMed ID

16719526

Citation

Saint-Eve, Anne, et al. "Complex Viscosity Induced By Protein Composition Variation Influences the Aroma Release of Flavored Stirred Yogurt." Journal of Agricultural and Food Chemistry, vol. 54, no. 11, 2006, pp. 3997-4004.
Saint-Eve A, Juteau A, Atlan S, et al. Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt. J Agric Food Chem. 2006;54(11):3997-4004.
Saint-Eve, A., Juteau, A., Atlan, S., Martin, N., & Souchon, I. (2006). Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt. Journal of Agricultural and Food Chemistry, 54(11), 3997-4004.
Saint-Eve A, et al. Complex Viscosity Induced By Protein Composition Variation Influences the Aroma Release of Flavored Stirred Yogurt. J Agric Food Chem. 2006 May 31;54(11):3997-4004. PubMed PMID: 16719526.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt. AU - Saint-Eve,Anne, AU - Juteau,Alexandre, AU - Atlan,Samuel, AU - Martin,Nathalie, AU - Souchon,Isabelle, PY - 2006/5/25/pubmed PY - 2006/6/30/medline PY - 2006/5/25/entrez SP - 3997 EP - 4004 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 11 N2 - Dairy protein composition is known to influence the structure and the texture characteristics of yogurt. 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 yogurt generally presented changes in their microstructure network and had a higher complex viscosity than whey protein-enriched yogurt. To a lesser extent, the release of the majority of aroma compounds was lower in caseinate-enriched yogurt. 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16719526/Complex_viscosity_induced_by_protein_composition_variation_influences_the_aroma_release_of_flavored_stirred_yogurt_ DB - PRIME DP - Unbound Medicine ER -