Evaluation of Flavor and Aroma Compounds Present in Kefir release_its7vm7jhrhx7ilr2afz3xxfja

by T Bakhshandeh, R Pourahmad, A Sharifan, A Moghimi

Released as a article-journal .



Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35 o C) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacetyl, acetoin and ethanol by GC equipped with FID detector. Levels of acetaldehyde, diacetyl, acetoin and ethanol were increased with raising the temperature and decreased during cold storage from the first day until the 14 th day. pH was decreased and acidity was increased in all samples during cold storage. After organoleptic evaluation, the prepared sample by Sacco at 35 o C was known as the best sample and then the prepared samples by Sacco at 33 and 30 o C were recognized as the favorable samples.
In text/plain format

Archived Files and Locations

application/pdf  556.4 kB
jfbt.srbiau.ac.ir (web)
web.archive.org (webarchive)
application/pdf  116.5 kB
web.archive.org (webarchive)
www.sid.ir (web)
Read Archived PDF
Type  article-journal
Stage   unknown
Year   2011
Work Entity
access all versions, variants, and formats of this works (eg, pre-prints)
Catalog Record
Revision: 6e51ef6f-b7ba-420c-8c81-c6c26718ebec