Ebru ŞENEL, Zahide KOCABAŞ, Fatma Ebnem ÖZTEKİN, Metin ATAMER

Keçi Sütünden Yapılan Süzme Yoğurtların Koku ve Lezzetine Etki Eden Bileşenlerin Araştırılması

Bu çalışmada, asetaldehit, aseton, pH, titrasyon asitliği, laktik asit, tirozin ile butirik asit C4 , kaproik asit C6 , kaprilik C8 ve kaprik C10 serbest yağ asitlerinin süzme yoğurdun 60 gün depolanma periyodu boyunca koku ve lezzet puanlarındaki AFS değişim üzerine etkisi araştırılmıştır. Hesaplanan korelasyon katsayıları koku ve tat puanları ile aseton arasında ters bir ilişki r=-0.832, P

Anahtar Kelimeler:

Süzme yoğurt, karbonil bileşenleri, asitlik, serbest yağ asitleri, regresyon analizi, path analizi

An Investigation on Some Compounds Effecting Aroma and Flavour of Strained Yoghurt Produced from Goat Milk

In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid C4 , caproic acid C6 , caprylic acid C8 and capric acid C10 were taken into consideration affecting the variation in aroma and flavour scores AFS of strained yoghurt during the storage period of 60 days. AFS was negatively correlated with acetone r=-0.832, P

Keywords:

Strained yoghurt, carbonyl compounds, acidity, free fatty acids, regression analysis, Stepwise regression,

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