Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

Figures & data

Table 1. Experimental design for yogurt samples.

	A	B	C	D	K
Dried basil, g	-	-	10	4	-
1:10 Extract, g	100	-	-	-	-
1:25 Extract, g	-	100	-	-	-
Water, g	-	-	100	100	100
Milk powder, g	20	20	20	20	20
Culture, g	30	30	30	30	30
Milk, g	850	850	850	850	850

Table 2. Ketones and aldehydes in control (K) and purple basil flavoured (A, B, C, and D) yogurt samples (µg/kg yogurt).

RI	Name	day	K	A	B	C	D
702	Acetaldehyde	1	2.8 ± 0.0^b	1.0 ± 0.0^a	1.6 ± 0.0^a	1.6 ± 0.0^a	1.4 ± 0.0^a
		7	1.3 ± 0.0^a	1.7 ± 0.0^b	1.4 ± 0.0^ab	1.1 ± 0.0^a	2.3 ± 0.0^c
		14	1.7 ± 0.0^a	1.1 ± 0.0^a	1.6 ± 0.0^a	1.4 ± 0.0^a	1.2 ± 0.0^a
		21	1.0 ± 0.0^a	1.6 ± 0.0^b	1.0 ± 0.0^a	1.3 ± 0.0^ab	1.2 ± 0.0^a
775	2-Propanone	1	4.9 ± 0.1^b	2.5 ± 0.0^a	3.7 ± 0.1^ab	3.8 ± 0.0^ab	2.7 ± 0.0^a
		7	1.9 ± 0.0^a	3.8 ± 0.0^b	2.4 ± 0.0^a	2.7 ± 0.0^a	2.5 ± 0.0^a
		14	3.1 ± 0.0^a	3.1 ± 0.1^a	2.9 ± 0.0^a	8.2 ± 0.0^c	4.4 ± 0.0^b
		21	1.7 ± 0.0^a	4.9 ± 0.1^b	2.2 ± 0.0^a	2.3 ± 0.0^a	2.3 ± 0.0^a
869	2-Butanone	1	5.5 ± 0.0^c	3.6 ± 0.0^ab	4.6 ± 0.1^bc	3.1 ± 0.0^a	ND
		7	3.1 ± 0.1^a	4.9 ± 0.0^b	3.9 ± 0.0^ab	3.3 ± 0.0^a	5.4 ± 0.0^c
		14	4.8 ± 0.0^b	4.5 ± 0.0^b	4.6 ± 0.1^b	3.3 ± 0.0^ab	2.5 ± 0.0^a
		21	4.9 ± 0.1^b	4.6 ± 0.1^b	5.0 ± 0.1^b	4.7 ± 0.0^b	1.7 ± 0.0^a
958	2,3-Butanedione	1	ND	6.0 ± 0.0^a	8.7 ± 0.1^b	8.1 ± 0.0^b	5.4 ± 0.0^a
		7	6.7 ± 0.0^a	10.7 ± 0.0^c	8.7 ± 0.0^b	10.2 ± 0.0^bc	9.4 ± 0.1^bc
		14	9.1 ± 0.0^a	10.5 ± 0.1^a	8.9 ± 0.0^a	11.1 ± 0.1^a	ND
		21	7.3 ± 0.1^a	6.9 ± 0.1^a	9.0 ± 0.1^a	6.8 ± 0.0^a	ND
1045	2,3-Pentanedione	1	1.3 ± 0.0^a	2.7 ± 0.0^a	2.5 ± 0.0^a	13.6 ± 0.1^c	5.4 ± 0.0^b
		7	1.0 ± 0.0^a	7.5 ± 0.1^c	3.5 ± 0.0^b	15.1 ± 0.1^d	7.3 ± 0.1^c
		14	3.1 ± 0.0^ab	6.2 ± 0.0^b	3.6 ± 0.0^ab	16.5 ± 0.3^c	0.8 ± 0.0^a
		21	2.7 ± 0.0^ab	3.1 ± 0.2^ab	4.5 ± 0.0^b	12.2 ± 0.1^c	0.5 ± 0.0^a
1070	Hexanal	1	0.5 ± 0.0^a	0.2 ± 0.0^a	0.2 ± 0.0^a	1.0 ± 0.0^b	0.3 ± 0.0^a
		7	0.1 ± 0.0^a	0.4 ± 0.0^a	0.3 ± 0.0^a	1.5 ± 0.1^b	4.9 ± 0.0^c
		14	0.3 ± 0.0^a	0.7 ± 0.1^a	0.2 ± 0.0^a	0.7 ± 0.0^a	0.5 ± 0.0^a
		21	0.4 ± 0.0^a	0.8 ± 0.0^a	0.3 ± 0.0^a	3.2 ± 0.1^b	0.6 ± 0.0^a
1175	2-Heptanone	1	5.6 ± 0.0^a	4.7 ± 0.1^a	5.8 ± 0.0^a	4.6 ± 0.0^a	6.0 ± 0.1^a
		7	5.3 ± 0.0^a	5.7 ± 0.1^a	5.5 ± 0.1^a	6.5 ± 0.0^a	5.9 ± 0.0^a
		14	6.2 ± 0.0^a	5.1 ± 0.0^a	4.9 ± 0.1^a	6.0 ± 0.2^a	4.3 ± 0.0^a
		21	6.1 ± 0.0^c	7.2 ± 0.0^d	5.1 ± 0.0^b	6.9 ± 0.0^cd	2.6 ± 0.0^a
1218	4-Octanone	1	1.7 ± 0.0^a	2.0 ± 0.0^ab	1.8 ± 0.0^a	1.8 ± 0.0^a	2.4 ± 0.0^b
		7	1.5 ± 0.0^a	1.4 ± 0.0^a	2.0 ± 0.0^b	1.7 ± 0.0^ab	ND
		14	1.6 ± 0.0^a	2.0 ± 0.1^a	1.6 ± 0.0^a	2.0 ± 0.0^a	2.0 ± 0.0^a
		21	1.4 ± 0.0^a	2.2 ± 0.0^b	1.4 ± 0.0^a	1.6 ± 0.0^a	1.7 ± 0.0^ab
1289	Acetoin	1	13.7 ± 0.2^ab	16.2 ± 0.1^ab	27.8 ± 0.8^b	11.7 ± 0.3^a	13.4 ± 0.2^ab
		7	17.1 ± 0.2^a	16.2 ± 0.2^a	18.3 ± 0.1^a	18.7 ± 0.2^a	14.7 ± 0.1^a
		14	16.3 ± 0.6^ab	16.9 ± 0.0^ab	15.3 ± 0.3^ab	19.1 ± 0.2^b	12.1 ± 0.1^a
		21	13.2 ± 0.1^a	13.1 ± 0.3^a	21.7 ± 0.1^b	12.1 ± 0.0^a	11.0 ± 0.1^a
1333	6-Methyl-5-hepten-2-one	1	ND	0.6 ± 0.0^a	0.4 ± 0.0^a	0.6 ± 0.0^a	0.4 ± 0.0^a
		7	0.2 ± 0.0^a	0.6 ± 0.0^b	0.4 ± 0.0^b	1.2 ± 0.0^c	ND
		14	ND	0.5 ± 0.0^a	ND	0.6 ± 0.0^a	0.7 ± 0.0^a
		21	0.3 ± 0.0^a	0.6 ± 0.0^b	0.4 ± 0.0^ab	1.5 ± 0.0^c	ND
1385	2-Nonanone	1	1.7 ± 0.0^a	2.3 ± 0.0^b	2.4 ± 0.0^b	1.6 ± 0.0^a	1.6 ± 0.0^a
		7	2.3 ± 0.0^ab	1.9 ± 0.0^a	1.9 ± 0.0^a	2.4 ± 0.0^b	2.2 ± 0.0^ab
		14	2.2 ± 0.0^b	1.6 ± 0.0^a	1.6 ± 0.0^a	2.2 ± 0.0^b	1.4 ± 0.0^a
		21	2.7 ± 0.1^b	2.6 ± 0.0^b	1.8 ± 0.0^ab	2.5 ± 0.1^b	1.0 ± 0.0^a
1389	Nonanal	1	0.3 ± 0.0^a	0.6 ± 0.0^a	0.4 ± 0.0^a	0.6 ± 0.0^a	0.5 ± 0.0^a
		7	0.9 ± 0.0^a	0.8 ± 0.0^a	0.8 ± 0.0^a	1.5 ± 0.0^b	0.7 ± 0.0^a
		14	0.6 ± 0.0^a	0.7 ± 0.0^a	0.7 ± 0.0^a	1.0 ± 0.0^a	0.5 ± 0.0^a
		21	1.3 ± 0.0^b	1.1 ± 0.0^b	0.9 ± 0.0^ab	1.0 ± 0.0^ab	0.5 ± 0.0^a

Different letters (a-c) in the same lines are significantly different at the 5% level (P < 0.05).

ND: Not detected.

Table 3. Esters in control (K) and purple basil flavoured (A, B, C, and D) yogurt samples (µg/kg yogurt).

RI	Name	day	K	A	B	C	D
851	Ethyl acetate	1	6.1 ± 0.1^b	5.5 ± 0.2^b	4.6 ± 0.0^ab	3.0 ± 0.0^a	4.5 ± 0.0^ab
		7	2.7 ± 0.0^a	7.0 ± 0.1^bc	8.8 ± 0.2^c	3.8 ± 0.0^ab	3.4 ± 0.1^a
		14	3.6 ± 0.0^b	3.8 ± 0.0^b	0.34 ± 0.1^a	14.8 ± 0.5^d	10.3 ± 0.0^c
		21	1.8 ± 0.1^a	1.8 ± 0.0^a	0.25 ± 0.0^a	1.0 ± 0.0^a	21.8 ± 0.1^b
878	Methyl propanoate	1	0.4 ± 0.0^b	0.2 ± 0.0^a	0.3 ± 0.0^b	0.3 ± 0.0^ab	0.3 ± 0.0^ab
		7	0.2 ± 0.0^a	0.3 ± 0.0^ab	0.2 ± 0.0^a	0.4 ± 0.0^b	0.3 ± 0.0^ab
		14	0.3 ± 0.0^a	0.3 ± 0.0^a	0.4 ± 0.0^a	0.5 ± 0.0^a	0.2 ± 0.0^a
		21	0.2 ± 0.0^a	0.2 ± 0.0^a	0.3 ± 0.0^a	ND	ND
968	Methyl butyrate	1	1.1 ± 0.0^a	0.9 ± 0.0^a	1.1 ± 0.0^a	1.1 ± 0.0^a	1.1 ± 0.0^a
		7	0.8 ± 0.0^a	1.0 ± 0.0^c	0.9 ± 0.0^b	0.8 ± 0.0^a	0.9 ± 0.0^b
		14	1.0 ± 0.0^b	1.0 ± 0.0^b	1.0 ± 0.0^b	1.0 ± 0.0^b	0.8 ± 0.0^a
		21	0.8 ± 0.0^ab	0.8 ± 0.0^ab	0.9 ± 0.0^b	0.7 ± 0.0^ab	0.6 ± 0.0^a
1024	Ethyl butyrate	1	2.7 ± 0.0^a	2.3 ± 0.1^a	1.6 ± 0.0^a	1.5 ± 0.0^a	2.8 ± 0.0^a
		7	1.2 ± 0.1^a	0.7 ± 0.0^a	1.6 ± 0.0^a	1.9 ± 0.0^a	1.6 ± 0.0^a
		14	0.6 ± 0.0^a	1.1 ± 0.0^ab	1.5 ± 0.0^b	1.0 ± 0.0^ab	0.9 ± 0.0^ab
		21	0.8 ± 0.0^a	2.6 ± 0.1^b	2.0 ± 0.0^ab	1.9 ± 0.0^ab	3.0 ± 0.0^b
1077	Isobutyl isobutyrate	1	1.1 ± 0.0^c	0.5 ± 0.0^a	0.7 ± 0.0^ab	0.9 ± 0.0^abc	1.0 ± 0.0^bc
		7	0.3 ± 0.0^a	0.4 ± 0.0^a	0.3 ± 0.0^a	0.4 ± 0.0^a	1.1 ± 0.0^b
		14	1.0 ± 0.0^a	0.7 ± 0.0^a	0.3 ± 0.0^a	0.3 ± 0.0^a	1.0 ± 0.0^a
		21	0.3 ± 0.0^a	0.4 ± 0.0^a	0.3 ± 0.0^a	1.1 ± 0.0^b	1.2 ± 0.0^b
1121	Isopropyl pentanoate	1	1.2 ± 0.0^a	1.3 ± 0.0^a	1.3 ± 0.0^a	1.2 ± 0.0^a	1.5 ± 0.0^a
		7	1.0 ± 0.0^a	1.0 ± 0.0^a	1.3 ± 0.0^b	1.0 ± 0.0^a	1.3 ± 0.0^b
		14	1.1 ± 0.0^a	1.4 ± 0.0^b	1.2 ± 0.0^ab	1.2 ± 0.0^ab	1.1 ± 0.0^a
		21	1.1 ± 0.0^ab	1.8 ± 0.1^b	0.2 ± 0.0^a	1.3 ± 0.0^ab	1.2 ± 0.0^ab
1132	Butyl isobutyrate	1	0.8 ± 0.0^a	0.8 ± 0.0^a	0.8 ± 0.0^a	0.7 ± 0.0^a	ND
		7	0.7 ± 0.0^a	0.7 ± 0.0^a	0.8 ± 0.0^a	0.7 ± 0.0^a	1.0 ± 0.0^b
		14	0.9 ± 0.0^a	1.0 ± 0.0^a	1.1 ± 0.0^a	0.9 ± 0.0^a	0.8 ± 0.0^a
		21	0.7 ± 0.0^a	0.9 ± 0.0^a	0.7 ± 0.0^a	1.5 ± 0.0^b	0.7 ± 0.0^a
1207	Butyl butanoate	1	0.4 ± 0.0^a	0.5 ± 0.0^a	0.4 ± 0.0^a	0.4 ± 0.0^a	0.5 ± 0.0^a
		7	0.3 ± 0.0^a	0.4 ± 0.0^a	0.4 ± 0.0^a	0.4 ± 0.0^a	0.4 ± 0.0^a
		14	0.4 ± 0.0^a	0.5 ± 0.0^ab	0.4 ± 0.0^ab	0.6 ± 0.0^b	0.6 ± 0.0^ab
		21	0.4 ± 0.0^a	0.6 ± 0.0^a	0.5 ± 0.0^a	0.6 ± 0.0^a	0.6 ± 0.0^a
1223	Ethylhexanoate	1	1.1 ± 0.0^a	2.7 ± 0.1^b	1.0 ± 0.0^a	0.6 ± 0.0^a	0.5 ± 0.0^a
		7	1.4 ± 0.0^b	0.7 ± 0.1^ab	0.2 ± 0.0^a	0.4 ± 0.0^a	1.2 ± 0.0^b
		14	0.2 ± 0.0^a	0.5 ± 0.0^a	0.4 ± 0.0^a	0.5 ± 0.0^a	0.9 ± 0.0^b
		21	0.6 ± 0.0^a	0.7 ± 0.0^a	0.6 ± 0.0^a	2.1 ± 0.0^b	2.0 ± 0.0^b
2084	Methyl cinnamate	1	ND	0.2 ± 0.0^a	0.2 ± 0.1^a	1.1 ± 0.1^b	0.4 ± 0.1^a
		7	ND	0.2 ± 0.0^a	0.3 ± 0.1^a	1.7 ± 0.0^b	0.5 ± 0.0^a
		14	ND	0.1 ± 0.0^a	0.1 ± 0.0^a	1.7 ± 0.0^b	0.5 ± 0.0^a
		21	ND	0.3 ± 0.1^a	0.1 ± 0.0^a	1.7 ± 0.2^b	0.5 ± 0.0^a

Different letters (a-d) in the same lines are significantly different at the 5% level (P < 0.05).

ND: Not detected.

Table 4. Acids in control (K) and purple basil flavoured (A, B, C, and D) yogurt samples (µg/kg yogurt).

RI	Name	day	K	A	B	C	D
1441	Acetic acid	1	23.3 ± 0.3^a	23.4 ± 0.4^a	34.3 ± 0.3^ab	46.5 ± 1.0^b	21.0 ± 0.1^a
		7	22.2 ± 0.3^a	37.9 ± 1.0^b	19.9 ± 0.3^a	44.7 ± 0.4^b	ND
		14	23.8 ± 0.0^ab	34.1 ± 0.0^bc	18.3 ± 0.2^a	38.1 ± 0.1^c	22.7 ± 0.2^ab
		21	25.3 ± 0.5^a	23.5 ± 0.0^a	30.2 ± 0.2^b	30.0 ± 0.7^b	ND
1615	Butanoic acid	1	12.7 ± 0.1^ab	14.0 ± 0.4^ab	17.4 ± 0.0^b	14.3 ± 0.1^ab	7.2 ± 0.1^a
		7	11.1 ± 0.2^a	14.1 ± 0.1^ab	12.7 ± 0.2^ab	16.7 ± 0.1^b	15.2 ± 0.0^ab
		14	12.8 ± 0.1^ab	10.2 ± 0.4^ab	12.0 ± 0.2^ab	15.0 ± 0.0^b	6.0 ± 0.1^a
		21	7.4 ± 0.0^ab	8.3 ± 0.1^ab	14.3 ± 0.1^ab	19.0 ± 0.7^b	1.9 ± 0.0^a
1658	3-Methylbutanoic acid	1	0.5 ± 0.0^a	0.9 ± 0.0^ab	1.0 ± 0.0^ab	1.5 ± 0.0^b	0.8 ± 0.0^a
		7	1.3 ± 0.0^ab	0.9 ± 0.0^a	0.8 ± 0.0^a	1.6 ± 0.0^b	1.2 ± 0.0^ab
		14	1.0 ± 0.0^a	1.0 ± 0.0^a	0.9 ± 0.0^a	1.7 ± 0.0^b	1.1 ± 0.0^a
		21	ND	1.3 ± 0.0^b	0.8 ± 0.0^a	1.7 ± 0.0^c	0.7 ± 0.0^a
1724	Pentanoic acid	1	ND	0.5 ± 0.0^a	ND	ND	0.5 ± 0.0^a
		7	0.5 ± 0.0^a	0.5 ± 0.0^a	ND	ND	ND
		14	0.4 ± 0.0^a	1.3 ± 0.0^b	ND	ND	ND
		21	ND	ND	ND	ND	ND
1831	Hexanoic acid	1	29.3 ± 0.0^b	21.5 ± 0.2^a	41.2 ± 0.0^c	54.1 ± 0.1^d	17.7 ± 0.3^a
		7	46.8 ± 0.2^b	35.8 ± 0.4^ab	32.0 ± 0.7^a	39.1 ± 0.0^ab	29.8 ± 0.0^a
		14	27.9 ± 0.2^bc	32.0 ± 0.3^bc	25.5 ± 0.3^b	36.3 ± 0.1^c	0.8 ± 0.0^a
		21	25.5 ± 0.3^c	12.4 ± 0.2^b	33.5 ± 0.1^d	21.5 ± 0.1^c	1.2 ± 0.0^a
2041	Octanoic acid	1	7.3 ± 0.0^a	11.3 ± 0.2^ab	16.3 ± 0.2^b	14.8 ± 0.5^ab	5.2 ± 0.1^a
		7	12.3 ± 0.1^a	8.4 ± 0.2^a	7.8 ± 0.2^a	11.2 ± 0.0^a	9.2 ± 0.0^a
		14	7.9 ± 0.2^a	9.4 ± 0.0^ab	7.6 ± 0.1^a	11.0 ± 0.0^b	ND
		21	12.6 ± 0.0^a	12.8 ± 0.0^a	12.5 ± 0.0^a	13.0 ± 0.3^a	ND
2235	Decanoic acid	1	0.8 ± 0.0^a	1.6 ± 0.0^ab	2.3 ± 0.0^b	1.2 ± 0.1^ab	0.6 ± 0.0^a
		7	2.3 ± 0.0^a	1.1 ± 0.0^a	1.7 ± 0.1^a	1.8 ± 0.0^a	1.6 ± 0.0^a
		14	1.0 ± 0.0^a	1.3 ± 0.0^b	0.9 ± 0.0^a	1.5 ± 0.0^b	1.4 ± 0.0^b
		21	2.5 ± 0.0^b	1.2 ± 0.0^a	2.2 ± 0.0^b	1.8 ± 0.0^ab	1.4 ± 0.0^ab

Different letters (a-d) in the same lines are significantly different at the 5% level (P < 0.05).

ND: Not detected.

Table 5. Alcohols in control (K) and purple basil flavoured (A, B, C, and D) yogurt samples (µg/kg yogurt).

RI	Name	day	K	A	B	C	D
907	Ethanol	1	ND	0.3 ± 0.0^a	0.3 ± 0.0^a	0.3 ± 0.0^a	ND
		7	0.1 ± 0.0^a	0.3 ± 0.0^b	0.3 ± 0.0^b	ND	0.6 ± 0.0^c
		14	0.2 ± 0.0^a	0.3 ± 0.0^a	0.4 ± 0.0^a	ND	29.8 ± 0.2^b
		21	0.3 ± 0.0^a	2.6 ± 0.1^a	0.2 ± 0.0^a	0.5 ± 0.0^a	60.0 ± 0.1^b
1343	1-Hexanol	1	1.4 ± 0.0^a	1.6 ± 0.0^a	2.4 ± 0.0^b	2.2 ± 0.0^b	1.7 ± 0.0^b
		7	0.7 ± 0.0^a	1.3 ± 0.0^a	1.0 ± 0.0^a	2.0 ± 0.0^a	23.7 ± 0.1^b
		14	1.7 ± 0.0^a	2.9 ± 0.0^a	2.2 ± 0.0^a	3.0 ± 0.1^a	63.5 ± 0.1^b
		21	5.6 ± 0.1^a	38.0 ± 0.1^b	1.0 ± 0.0^a	37.4 ± 0.2^b	65.0 ± 0.3^c
1376	3-Hexen-1-ol, (Z)-	1	ND	1.8 ± 0.0^b	1.2 ± 0.0^a	3.3 ± 0.0^c	1.4 ± 0.0^ab
		7	ND	2.5 ± 0.0^b	1.0 ± 0.0^a	4.1 ± 0.0^c	2.1 ± 0.0^b
		14	ND	2.2 ± 0.0^b	0.9 ± 0.0^a	4.8 ± 0.1^d	3.4 ± 0.0^c
		21	ND	4.6 ± 0.0^b	1.2 ± 0.0^a	6.0 ± 0.0^c	4.3 ± 0.0^b
1478	2-Ethylhexanol	1	ND	3.5 ± 0.1^a	4.3 ± 0.1^b	2.7 ± 0.0^a	3.4 ± 0.0^a
		7	1.9 ± 0.0^a	4.5 ± 0.1^b	4.0 ± 0.0^b	3.4 ± 0.0^ab	4.4 ± 0.0^b
		14	3.6 ± 0.0^a	4.0 ± 0.0^b	ND	ND	ND
		21	5.1 ± 0.1^b	5.9 ± 0.0^b	0.5 ± 0.1^a	4.2 ± 0.1^b	ND
1545	1-Octanol	1	0.2 ± 0.0^a	0.6 ± 0.0^b	0.1 ± 0.0^a	1.4 ± 0.0^c	0.7 ± 0.0^b
		7	0.3 ± 0.0^a	0.6 ± 0.0^a	ND	2.6 ± 0.0^b	2.3 ± 0.0^b
		14	0.4 ± 0.0^a	0.6 ± 0.0^a	0.1 ± 0.0^a	2.3 ± 0.0^b	21.3 ± 0.0^c
		21	0.5 ± 0.0^a	2.1 ± 0.0^b	0.1 ± 0.0^a	6.7 ± 0.0^c	24.2 ± 0.1^d
1647	1-Nonanol	1	0.2 ± 0.0^a	0.5 ± 0.0^b	0.1 ± 0.0^a	0.7 ± 0.0^b	0.6 ± 0.0^b
		7	0.3 ± 0.0^a	0.4 ± 0.0^a	0.1 ± 0.0^a	1.3 ± 0.0^b	0.5 ± 0.0^a
		14	0.3 ± 0.0^a	0.4 ± 0.0^a	ND	1.3 ± 0.0^b	3.5 ± 0.0^c
		21	0.3 ± 0.0^a	0.7 ± 0.0^b	ND	1.7 ± 0.0^c	0.4 ± 0.0^a
1873	Benzenemethanol	1	ND	0.6 ± 0.0^b	ND	0.3 ± 0.0^a	0.3 ± 0.0^a
		7	ND	0.5 ± 0.0^a	ND	0.6 ± 0.0^a	1.5 ± 0.0^b
		14	ND	0.5 ± 0.0^a	0.1 ± 0.0^a	1.0 ± 0.0^a	45.0 ± 0.1^b
		21	ND	25.9 ± 0.0^c	0.1 ± 0.0^a	13.7 ± 0.0^b	42.2 ± 0.1^d
1911	Benzeneethanol	1	ND	0.3 ± 0.0^a	ND	0.9 ± 0.0^b	0.3 ± 0.0^a
		7	ND	0.3 ± 0.0^a	ND	1.2 ± 0.0^b	0.5 ± 0.0^a
		14	ND	0.4 ± 0.0^a	ND	1.4 ± 0.0^b	1.6 ± 0.0^b
		21	ND	0.5 ± 0.0^a	ND	1.6 ± 0.0^b	2.5 ± 0.0^c

Different letters (a-d) in the same lines are significantly different at the 5% level (P < 0.05).

ND: Not detected.

Table 6. Terpenes in control (K) and purple basil flavoured (A, B, C, and D) yogurt samples (µg/kg yogurt).

RI	Name	day	K	A	B	C	D
1143	β-Myrcene	1	2.3 ± 0.0^a	6.4 ± 0.1^b	1.4 ± 0.0^a	1.7 ± 0.1^a	2.8 ± 0.0^a
		7	1.5 ± 0.0^a	2.6 ± 0.1^ab	4.8 ± 0.0^c	3.2 ± 0.0^b	2.1 ± 0.0^ab
		14	2.0 ± 0.0^a	2.3 ± 0.1^a	1.8 ± 0.0^a	3.0 ± 0.0^a	3.9 ± 0.5^a
		21	0.5 ± 0.0^a	0.8 ± 0.0^a	1.8 ± 0.0^b	2.9 ± 0.0^c	2.3 ± 0.0^bc
1187	dl-Limonene	1	48.5 ± 1.0^b	47.9 ± 0.2^b	36.0 ± 0.3^a	31.6 ± 0.1^a	46.4 ± 0.2^b
		7	20.2 ± 0.2^ab	32.7 ± 0.3^c	54.5 ± 0.6^d	15.7 ± 0.2^a	31.4 ± 0.2^bc
		14	42.8 ± 0.0^b	37.5 ± 0.6^ab	24.9 ± 0.5^a	31.1 ± 0.4^ab	25.7 ± 0.2^a
		21	16.0 ± 0.1^b	18.0 ± 0.2^b	1.8 ± 0.0^a	43.1 ± 0.4^d	29.7 ± 0.1^c
1202	1,8-Cineole	1	ND	30.9 ± 0.2^b	19.7 ± 0.2^a	44.0 ± 0.1^c	25.6 ± 0.3^ab
		7	ND	36.1 ± 0.1^b	15.7 ± 0.1^a	53.8 ± 0.1^c	29.2 ± 0.1^ab
		14	ND	26.2 ± 0.2^b	14.0 ± 0.1^a	45.7 ± 0.2^c	28.7 ± 0.1^b
		21	ND	33.0 ± 0.1^b	16.8 ± 0.1^a	52.8 ± 0.2^c	29.6 ± 0.2^b
1469	Linalool oxide cis	1	ND	1.8 ± 0.0^ab	1.7 ± 0.0^ab	2.7 ± 0.3^b	1.2 ± 0.0^a
		7	ND	1.9 ± 0.0^b	1.2 ± 0.0^a	2.9 ± 0.0^c	1.5 ± 0.0^ab
		14	ND	2.2 ± 0.0^bc	1.8 ± 0.0^a	4.2 ± 0.1^c	2.3 ± 0.0^bc
		21	ND	3.1 ± 0.1^bc	1.0 ± 0.0^a	2.9 ± 0.1^b	3.6 ± 0.0^c
1535	Linalool	1	ND	60.7 ± 0.1^b	44.3 ± 0.4^a	100.9 ± 0.8^c	63.0 ± 0.3^b
		7	ND	69.7 ± 1.0^b	38.4 ± 0.3^a	131.1 ± 0.5^c	61.9 ± 0.1^b
		14	ND	55.4 ± 0.1^b	37.2 ± 0.3^a	119.1 ± 0.1^d	61.1 ± 0.1^c
		21	ND	74.2 ± 0.1^c	40.4 ± 0.1^a	132.0 ± 0.3^d	67.0 ± 0.2^b
1602	Terpinen-4-ol	1	0.2 ± 0.0^a	0.5 ± 0.0^c	0.4 ± 0.0^b	ND	ND
		7	0.3 ± 0.0^a	0.5 ± 0.0^b	0.4 ± 0.0^ab	ND	ND
		14	0.3 ± 0.0^a	0.4 ± 0.0^a	0.3 ± 0.0^a	0.4 ± 0.0^a	ND
		21	0.5 ± 0.0^a	0.4 ± 0.0^a	0.5 ± 0.0^a	ND	0.8 ± 0.0^b
1669	L-α-Terpineol	1	ND	0.4 ± 0.0^a	ND	1.1 ± 0.0^b	0.4 ± 0.0^a
		7	ND	0.4 ± 0.0^a	ND	1.3 ± 0.0^b	0.5 ± 0.0^a
		14	ND	0.3 ± 0.0^a	ND	1.5 ± 0.0^b	0.5 ± 0.0^a
		21	ND	0.7 ± 0.0^a	ND	1.9 ± 0.0^b	0.1 ± 0.0^a
1693	α-Terpineol	1	ND	1.2 ± 0.0^b	0.5 ± 0.0^a	2.3 ± 0.0^c	0.8 ± 0.0^a
		7	ND	1.2 ± 0.0^b	0.7 ± 0.0^a	3.4 ± 0.0^c	1.3 ± 0.0^b
		14	ND	0.9 ± 0.0^b	0.3 ± 0.0^a	3.7 ± 0.0^c	1.1 ± 0.0^b
		21	ND	1.3 ± 0.0^b	0.5 ± 0.0^a	4.8 ± 0.0^c	1.4 ± 0.0^b
1746	Carvone	1	0.4 ± 0.0^a	1.4 ± 0.0^a	0.7 ± 0.0^a	19.1 ± 0.0^c	9.4 ± 0.1^b
		7	0.4 ± 0.0^a	0.7 ± 0.0^a	1.1 ± 0.1^a	17.1 ± 0.1^c	10.5 ± 0.1^b
		14	0.5 ± 0.0^a	0.7 ± 0.0^a	0.5 ± 0.0^a	29.5 ± 0.3^c	9.4 ± 0.0^b
		21	0.7 ± 0.0^a	1.2 ± 0.0^a	0.8 ± 0.0^a	29.7 ± 0.2^c	5.4 ± 0.0^b
2008	Methyleugenol	1	ND	0.8 ± 0.0^b	0.3 ± 0.0^a	1.8 ± 0.0^c	0.7 ± 0.0^b
		7	ND	0.7 ± 0.0^b	0.3 ± 0.0^a	3.1 ± 0.0^c	0.7 ± 0.0^b
		14	ND	0.5 ± 0.0^b	0.2 ± 0.0^a	2.9 ± 0.0^d	0.8 ± 0.0^c
		21	ND	1.3 ± 0.0^c	0.3 ± 0.0^a	4.0 ± 0.0^d	0.9 ± 0.0^b
2158	Eugenol	1	ND	5.5 ± 0.0^a	3.3 ± 0.1^a	12.9 ± 0.1^b	5.4 ± 0.1^a
		7	ND	5.0 ± 0.1^a	4.2 ± 0.0^a	19.9 ± 0.0^b	6.1 ± 0.0^a
		14	ND	3.9 ± 0.0^a	ND	18.9 ± 0.3^c	7.0 ± 0.0^b
		21	ND	6.0 ± 0.1a	ND	18.7 ± 0.1^b	7.7 ± 0.1^a

Different letters (a-d) in the same lines are significantly different at the 5% level (P < 0.05).

ND: Not detected.

Table 7. Miscellaneous compounds in control (K) and purple basil flavoured (A, B, C, and D) yogurt samples (µg/kg yogurt).

RI	Name	day	K	A	B	C	D
1128	p-Xylene	1	0. 4 ± 0.0^a	1.9 ± 0.0^b	0.2 ± 0.0^a	ND	0.4 ± 0.0^a
		7	1.0 ± 0.0^b	0.7 ± 0.0^ab	0.5 ± 0.0^a	0.5 ± 0.0^a	0.5 ± 0.0^a
		14	0.3 ± 0.0^a	0.6 ± 0.0^a	0.3 ± 0.0^a	0.7 ± 0.0^a	2.9 ± 0.0^b
		21	0.8 ± 0.0^a	0.8 ± 0.0^a	0.5 ± 0.1^a	0.6 ± 0.0^a	0.3 ± 0.0^a
1253	Styrene	1	2.3 ± 0.0^a	2.4 ± 0.0^a	2.0 ± 0.0^a	1.6 ± 0.0^a	3.4 ± 0.0^b
		7	3.4 ± 0.0^a	3.8 ± 0.0^a	3.4 ± 0.0^a	5.5 ± 0.1^b	3.6 ± 0.0^a
		14	4.4 ± 0.0^c	4.7 ± 0.1^c	3.4 ± 0.1^b	4.4 ± 0.2^c	1.9 ± 0.0^a
		21	7.6 ± 0.1^c	8.2 ± 0.0^c	6.7 ± 0.0^bc	5.3 ± 0.0^b	3.2 ± 0.0^a

Different letters (a-c) in the same lines are significantly different at the 5% level (P < 0.05).

ND: Not detected.

Figure 1. Bi-plots of principal components 1 and 2 showing the sample scores and variable loadings from principal component analysis of the volatile data for control (K) and purple basil flavoured (A, B, C, and D) yogurt samples after 1, 7, 14 and 21 days of storage.

Table 8. Sensory scores obtained by sensory evaluation for control (K) and purple basil flavoured (A, B, C, and D) yogurt samples.

Sensory parameters	Day	K	A	B	C	D
Colour	1	3.77 ± 1.54^b,A	3.21 ± 1.19^ab,A	3.64 ± 1.22^ab,A	3.07 ± 1.54^a,A	2.79 ± 0.97^a,A
	7	4.38 ± 0.96^b,AB	4.08 ± 0.76^ab,AB	3.46 ± 0.78^a,A	3.77 ± 1.09^ab,B	3.38 ± 0.77^a,AB
	14	4.30 ± 1.06^c,AB	3.92 ± 0.67^bc,AB	3.33 ± 1.07^ab,A	3.92 ± 1.08^bc,B	3.00 ± 0.95^a,AB
	21	5.00 ± 0.00^c,B	4.33 ± 0.82^bc,B	3.33 ± 1.03^a,A	3.33 ± 0.82^a,AB	3.67 ± 0.52^ab,B
Appearance	1	3.79 ± 0.89^b,A	3.64 ± 1.08^ab,A	3.00 ± 0.88^ab,A	3.07 ± 1.14^ab,A	2.64 ± 1.01^a,A
	7	4.08 ± 0.95^b,A	4.00 ± 0.71^b,AB	3.54 ± 0.97^a,B	4.00 ± 0.82^b,B	3.62 ± 1.12^a,B
	14	4.08 ± 1.08^b,A	3.58 ± 1.08^ab,A	3.42 ± 1.24^ab,B	3.67 ± 1.15^ab,AB	3.08 ± 1.08^a,AB
	21	4.67 ± 0.82^c,B	4.50 ± 1.22^bc,B	3.17 ± 0.98^a,A	3.00 ± 0.00^a,A	3.50 ± 0.84^ab,B
Consistency	1	3.50 ± 0.94^a,A	3.29 ± 0.99^a,A	3.50 ± 1.02^a,AB	3.14 ± 0.86^a,A	3.07 ± 1.21^a,A
	7	3.46 ± 1.27^a,A	3.31 ± 0.63^a,A	3.46 ± 0.78^a,AB	3.77 ± 0.83^b,B	3.46 ± 0.78^a,B
	14	4.17 ± 0.83^b,B	3.17 ± 1.03^a,A	3.33 ± 0.78^a,A	3.42 ± 1.00^ab,AB	3.42 ± 0.90^ab,B
	21	4.00 ± 1.10^c,B	3.83 ± 0.98^bc,B	3.83 ± 0.75^bc,B	3.17 ± 0.75^a,A	3.67 ± 0.82^bc,B
Serum	1	3.07 ± 0.73^a,AB	3.43 ± 0.76^b,A	3.36 ± 0.74^b,B	3.14 ± 1.03^a,A	2.93 ± 1.07^a,A
separation	7	2.92 ± 1.04^a,A	3.46 ± 0.88^ab,A	3.23 ± 1.01^a,B	3.69 ± 0.95^b,B	3.46 ± 0.97^ab,AB
	14	3.33 ± 0.98^b,B	3.25 ± 1.29^a,A	3.42 ± 0.90^ab,B	3.08 ± 0.79^a,A	3.33 ± 1.23^ab,AB
	21	3.33 ± 1.03^c,B	3.33 ± 1.21^c,A	2.67 ± 1.03^a,A	3.17 ± 0.98^bc,A	3.17 ± 0.98^bc,B
Sourness	1	3.93 ± 1.00^b,B	3.21 ± 1.05^ab,A	3.36 ± 0.84^ab,AB	2.93 ± 1.07^a,A	2.93 ± 1.07^a,A
	7	3.77 ± 0.93^b,B	3.15 ± 0.99^a,A	3.33 ± 1.23^a,AB	3.33 ± 0.98^a,AB	3.17 ± 0.94^a,AB
	14	3.83 ± 0.94^a,B	3.33 ± 1.15^a,A	3.58 ± 0.90^a,B	3.67 ± 0.78^a,B	3.58 ± 0.51^a,B
	21	3.33 ± 1.03^c,A	3.33 ± 1.21^c,A	2.67 ± 1.03^a,A	3.17 ± 0.98^bc,AB	3.17 ± 0.98^bc,AB
Odour intensity	1	4.00 ± 1.00^a,B	3.79 ± 0.89^a,B	4.00 ± 1.04^aB	3.29 ± 0.91^aA	3.29 ± 0.99^aAB
	7	4.13 ± 1.36^b,B	3.15 ± 1.41^ab,A	3.08 ± 1.04^abA	3.38 ± 1.56^abA	2.92 ± 1.04^aA
	14	3.00 ± 1.51^a,A	3.67 ± 0.98^ab,B	3.17 ± 0.94^aA	4.17 ± 1.03^bB	3.17 ± 1.11^aAB
	21	4.00 ± 1.41^b,B	3.83 ± 0.75^b,B	3.17 ± 1.17^aA	4.00 ± 1.10^bB	3.67 ± 0.52^bB
Taste	1	4.25 ± 0.87^bB	3.43 ± 1.45^abA	2.93 ± 1.07^aA	3.21 ± 0.97^aB	3.21 ± 0.80^aA
	7	4.15 ± 0.90^bB	3.31 ± 1.25^abA	3.54 ± 0.78^abB	2.77 ± 1.01^aA	3.62 ± 1.04^abB
	14	4.17 ± 0.83^aB	3.50 ± 1.45^aA	3.75 ± 1.29^aB	3.42 ± 0.67^aB	3.33 ± 0.89^Aa
	21	3.67 ± 0.82^abA	4.00 ± 1.26^bB	3.50 ± 0.84^abB	2.83 ± 0.41^aA	3.60 ± 0.55^abB
General	1	4.31 ± 0.85^bB	3.57 ± 1.16^abAB	3.07 ± 1.21^aA	3.29 ± 0.99^aB	3.07 ± 0.92^aA
acceptability	7	4.08 ± 0.79^bAB	3.38 ± 1.30^abA	3.33 ± 1.15^abAB	3.08 ± 1.16^aAB	3.42 ± 1.08^abB
	14	4.27 ± 0.90^bB	3.67 ± 1.23^abAB	3.58 ± 1.00^abAB	3.25 ± 0.62^aB	3.08 ± 0.90^aA
	21	3.67 ± 1.51^abA	4.17 ± 1.17^bB	3.83 ± 0.98^abB	2.67 ± 0.52^aA	3.33 ± 0.52^abB

Values with different superscripts within the same row significantly differ (P < 0.05).

Values with different letter within the same column significantly differ (P < 0.05).