2,867
Views
15
CrossRef citations to date
0
Altmetric
Original Articles

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

&
Pages S779-S789 | Received 16 Oct 2016, Accepted 22 Mar 2017, Published online: 13 Jul 2017

References

  • Tamime, A.Y.; Robinson, R.K. Yoghurt: Science and Technology; DC: Woodhead Publishing Ltd: Boca Raton Boston New York Washington, 2007; pp. 608–645.
  • Saint-Eve, A.; Levy, C.; Martin, N.; Souchon, I. Influence of Proteins on the Perception of Flavored Stirred Yogurts. Journal of Dairy Science 2006, 89, 922–933.
  • Ozer, B. Yoğurt Bilimi Ve Teknolojisi; SIDAS: İzmir, Turkey, 2006; 488.
  • Boeneke, C.A.; Aryana, K.J. Effect of Folic Acid Fortification on the Characteristics of Lemon Yogurt. LWT - Food Science and Technology 2008, 41, 1335–1343.
  • McGregor, J.U.; White, C.H. Effect of Sweeteners on Major Volatile Compounds and Flavor of Yogurt. Journal of Dairy Science 1987, 70, 1828–1834.
  • Barnes, D.L.; Harper, S.J.; Bodyfelt, F.W.; NcDaniel, N.R. Correlation of Descriptive and Consumer Panel Flavor Ratings For. Journal of Dairy Science 1991, 74, 2089–2099.
  • Ye, M.; Ren, L.; Wu, Y.; Wang, Y.; Liu, Y. Quality Characteristics and Antioxidant Activity of Hickory-Black Soybean Yogurt. LWT - Food Science and Technology 2013, 51, 314–318.
  • Cheng, H. Volatile Flavor Compounds in Yogurt: A Review. Critical Reviews in Food Science and Nutrition 2010, 50, 938–950.
  • Tamime, A.Y.; Robinson, R.K. Yoghurt Science and Technology; Woodhead Publishing: London, UK, 1999; 622.
  • Labra, M.; Miele, M.; Ledda, B.; Grassi, F.; Mazzei, M.; Sala, F. Morphological Characterization, Essential Oil Composition and DNA Genotyping of Ocimum basilicum L. Cultivars. Plant Science 2004, 167, 725–731.
  • Chalchat, J.C.; Ozcan, M.M. Comparative Essential Oil Composition of Flowers, Leaves and Stems of Basil (Ocimum basilicum L.). Used as Herb. Food Chemistry 2008, 110, 501–503.
  • Giachino, R.R.A.; Sonmez, C.; Tonk, F.A.; Bayram, E.; Yuce, S.; Telci, I.; Furan, M.A. RAPD and Essential Oil Characterization of Turkish Basil (Ocimum basilicum L.). Plant Systematics and Evolution 2014, 300, 1779–1791.
  • Lee, S.J.; Umano, K.; Shibamoto, T.; Lee, K.G. Identification of Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.) and Their Antioxidant Properties. Food Chemistry 2005, 91, 131–137.
  • Ghasemi Pirbalouti, A.;. Diversity in Chemical Composition and Yield of Essential Oil from Two Iranian Landraces of Sweet Basil. Genetika 2014, 46, 419–426.
  • Díaz-Maroto, M.C.; Palomo, E.S.; Castro, L.; Viñas, M.A.G.; Pérez-Coello, M.S. Changes Produced in the Aroma Compounds and Structural Integrity of Basil (Ocimum basilicum L) during Drying. Journal of the Science of Food and Agriculture 2004, 84, 2070–2076.
  • Barbieri, S.; Elustondo, M.; Urbicain, M. Retention of Aroma Compounds in Basil Dried with Low Pressure Superheated Steam. Journal of Food Engineering 2004, 65, 109–115.
  • Klimánkova, E.; Holadová, K.; Hajšlová, J.; Čajka, T.; Poustka, J.; Koudela, M. Aroma Profiles of Five Basil (Ocimum basilicum L.) Cultivars Grown under Conventional and Organic Conditions. Food Chemistry 2008, 107, 464–472.
  • Pawliszyn, J. Solid Phase Microextraction: Theory and Practice; Wiley-VCH: New York: NY, USA, 1997; 264.
  • Kovats, E. Gas-Chromatographische Charakterisierung Organischer Verbindungen. Teil 1: Retentionsindices Aliphatischer Halogenide, Alkohole, Aldehyde Und Ketone. Helvetica Chimica Acta 1958, 41, 1915–1932.
  • Guler, Z.; Park, Y.W. Characteristics of Physico-Chemical Properties, Volatile Compounds and Free Fatty Acid Profiles of Commercial Set-Type Turkish Yoghurts. Open Journal of Animal Sciences 2011, 1, 1–9.
  • Guler, Z.; Gursoy-Balcı, A.C. Evaluation of Volatile Compounds and Free Fatty Acids in Set Types Yogurts Made of Ewes’, Goats’ Milk and Their Mixture Using Two Different Commercial Starter Cultures during Refrigerated Storage. Food Chemistry 2011, 127, 1065–1071.
  • Beshkova, D.; Simova, E.; Frengova, G.; Simov, Z. Production of Flavor Compounds by Yogurt Starter Cultures. Journal of Industrial Microbiology and Biotechnology 1998, 20, 180–186.
  • Molimard, P.; Spinnler, H.E. Dairy Foods Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties. Journal of Dairy Science 1996, 79, 169–184.
  • Guler, Z. Changes in Salted Yogurt during Storage. International Journal of Food Science and Technology 2007, 42, 235–245.
  • McSweeney, P.L.H.; Sousa, M.J. Biochemical Pathways for the Production of Flavour Compounds in Cheese during Ripening: A Review. Lait 2000, 80, 293–324.
  • Ott, A.; Germond, J.-C.; Baumgartner, M.; Chaintreau, A. Aroma Comparisons of Traditional and Mild Yogurts: Headspace Gas Chromatography Quantification of Volatiles and Origin of Α-Diketones. Journal of Agricultural and Food Chemistry 1999, 47, 2379–2385.
  • Curioni, P.M.G.; Bosset, J.O. Key Odorants in Various Cheese Types as Determined by Gas Chromatography-Olfactometry. International Dairy Journal 2002, 12, 959–984.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.