The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt

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dc.authoridARSLANER, AYLA/0000-0002-2777-9697
dc.contributor.authorArslaner, Ayla
dc.date.accessioned2024-10-04T18:53:53Z
dc.date.available2024-10-04T18:53:53Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>10(7)) in yogurt samples, and it led to a significant decrease in the yeast-mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.en_US
dc.identifier.doi10.1590/fst.31019
dc.identifier.endpage591en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85097300799en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage582en_US
dc.identifier.urihttps://doi.org/10.1590/fst.31019
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3775
dc.identifier.volume40en_US
dc.identifier.wosWOS:000595555900030en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectyogurten_US
dc.subjectdomestic garlicen_US
dc.subjectimported garlicen_US
dc.subjectvolatileen_US
dc.subjectaromaticen_US
dc.titleThe effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurten_US
dc.typeArticleen_US

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