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Original Articles

Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN

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Pages 808-818 | Received 21 Aug 2007, Accepted 24 Mar 2008, Published online: 21 Aug 2009

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Read on this site (9)

Nana Su, Li Ren, Hongling Ye, Yuan Sui, Jinglei Li & Ming Ye. (2017) Antioxidant activity and flavor compounds of hickory yogurt. International Journal of Food Properties 20:8, pages 1894-1903.
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Megan K. Kesler, Brianda D. González‐Orozco, Sheryl A. Barringer & Valente B. Alvarez. (2023) Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation. Journal of Food Science 88:8, pages 3216-3227.
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K. Uruc, A. Tekin, D. Sahingil & A.A. Hayaloglu. (2022) An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage. Innovative Food Science & Emerging Technologies 82, pages 103189.
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Georgia Papaioannou, Ioanna Kosma, Anastasia V. Badeka & Michael G. Kontominas. (2021) Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics. Foods 10:12, pages 3153.
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Zeynep B. Guzel-Seydim, Çağlar Gökırmaklı & Annel K. Greene. (2021) A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology 113, pages 42-53.
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Abraham Majak Gut, Todor Vasiljevic, Thomas Yeager & Osaana N. Donkor. (2021) Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection. International Dairy Journal 118, pages 105021.
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Avian V. White, David W. Wambui & Lok R. Pokhrel. (2021) Risk assessment of inhaled diacetyl from electronic cigarette use among teens and adults. Science of The Total Environment 772, pages 145486.
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Hao Wang, Ce Wang & Mingruo Guo. (2021) Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir. Journal of Food Science 86:3, pages 1014-1021.
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Ce Shi & Susanne Knøchel. (2021) Susceptibility of dairy associated molds towards microbial metabolites with focus on the response to diacetyl. Food Control 121, pages 107573.
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Fatemeh Beirami-Serizkani, Mohammad Hojjati & Hossein Jooyandeh. (2021) The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink. International Dairy Journal 112, pages 104843.
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Mohamed A. Farag, Suzan A. Jomaa, Aida Abd El-Wahed & Hesham R. El-Seedi. (2020) The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients 12:2, pages 346.
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Zehra GULER, Ali TEKİN & Ahmet DURSUN. (2019) Chemical Changes in Strained Dairy Product Produced with Organic Milk by Using Kefir Grains and Yogurt Culture during Refrigerated StorageKefir Tanesi ve Yoğurt Kültürü ile Organik Sütten Üretilen Süzme Süt Ürününün Soğuk Depolanması Sırasında Kimyasal Değişimler. Akademik Gıda 17:3, pages 306-316.
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Evan M. Beckett, William D. Cyrs, Anders Abelmann, Andrew D. Monnot, Shannon H. Gaffney & Brent L. Finley. (2019) Derivation of an occupational exposure limit for diacetyl using dose‐response data from a chronic animal inhalation exposure study. Journal of Applied Toxicology 39:5, pages 688-701.
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Jessy Van Wyk. 2019. Fermented Beverages. Fermented Beverages 473 527 .
Enes Dertli & Ahmet Hilmi Çon. (2017) Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT - Food Science and Technology 85, pages 151-157.
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Shaimaa Hamdy, Hamdy Shaaban, H. Sh. Mahmoud, Khaled Abbas & Amr Farouk. (2017) Preparation of Ras Cheese Flavour Concentrate using Lipolyzed Cream and Skim Milk Curd. International Journal of Dairy Science 12:4, pages 275-281.
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Z Güler, A Tekin & YW Park. (2016) Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains. Journal of Food Science and Nutrition Therapy 2:1, pages 008-014.
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Ming-Ming Zhu, Shu-Lin Wang, Ming-Tao Fan & Jing Li. (2016) In vitro study of the carotenoid-cleavage enzyme from Staphylococcus pasteuri TS-82 revealed substrate specificities and generation of norisoprenoid flavors. Food Science and Biotechnology 25:1, pages 221-227.
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D. Cais-Sokolińska, J. Wójtowski, J. Pikul, R. Danków, M. Majcher, J. Teichert & E. Bagnicka. (2015) Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content. Journal of Dairy Science 98:10, pages 6692-6705.
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Shannon H. Gaffney, Anders Abelmann, Jennifer S. Pierce, Meghan E. Glynn, John L. Henshaw, Lauren A. McCarthy, Jason T. Lotter, Monty Liong & Brent L. Finley. (2015) Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting. Toxicology Reports 2, pages 1171-1181.
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Jie-Bi Hu, Sampath Gunathilake, Yu-Chie Chen & Pawel L. Urban. (2014) On the dynamics of kefir volatome. RSC Advances 4:55, pages 28865.
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Komi Nambou, Caixia Gao, Fangfang Zhou, Benheng Guo, Lianzhong Ai & Zheng-Jun Wu. (2014) A novel approach of direct formulation of defined starter cultures for different kefir-like beverage production. International Dairy Journal 34:2, pages 237-246.
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Chintya Effendi, Margareth Shanty, Yi-Hsu Ju, Alfin Kurniawan, Meng-Jiy Wang, Nani Indraswati & Suryadi Ismadji. (2013) Measurement and mathematical modeling of solubility of buttery-odor substance (acetoin) in supercritical CO2 at several pressures and temperatures. Fluid Phase Equilibria 356, pages 102-108.
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Ming Ye, Dong Liu, Rong Zhang, Liu Yang & Jing Wang. (2012) Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt. International Dairy Journal 23:1, pages 68-71.
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Nadia Innocente, Giulia Marchesini & Marialuisa Biasutti. (2011) Feasibility of the SPME method for the determination of the aroma retention capacity of proteose–peptone milk protein fraction at different pH values. Food Chemistry 124:3, pages 1249-1257.
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