Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis
The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acid...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374201/ https://www.ncbi.nlm.nih.gov/pubmed/32765607 http://dx.doi.org/10.1155/2020/3242854 |
_version_ | 1783561645403930624 |
---|---|
author | Zhang, Li Mi, Si Liu, Ruo-bing Sang, Ya-xin Wang, Xiang-hong |
author_facet | Zhang, Li Mi, Si Liu, Ruo-bing Sang, Ya-xin Wang, Xiang-hong |
author_sort | Zhang, Li |
collection | PubMed |
description | The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acids, 7 benzene derivatives, 13 hydrocarbons, and 4 other compounds were identified in all of the samples. Ketones and hydrocarbons were the predominant volatile components in the early stage, whereas acids were the predominant volatiles in the late stage. The importance of each volatile was evaluated based on odor, threshold, and odor activity values (OAVs). Twenty-nine volatiles were found to be odor-active compounds (OAV > 1), among which (E, E)-2,4-decadienal had the highest OAV (14623–22278). Other aldehydes and ketones such as octanal, dodecanal, 2-nonen-4-one, and 2-undecanone also showed high odor intensity during fermentation. Heat map analysis was employed to evaluate the differences during fermentation. The results demonstrated that the volatile profile based on the content and OAVs of volatile compounds enables the good differentiation of yogurt during fermentation. |
format | Online Article Text |
id | pubmed-7374201 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-73742012020-08-05 Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis Zhang, Li Mi, Si Liu, Ruo-bing Sang, Ya-xin Wang, Xiang-hong Int J Anal Chem Research Article The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acids, 7 benzene derivatives, 13 hydrocarbons, and 4 other compounds were identified in all of the samples. Ketones and hydrocarbons were the predominant volatile components in the early stage, whereas acids were the predominant volatiles in the late stage. The importance of each volatile was evaluated based on odor, threshold, and odor activity values (OAVs). Twenty-nine volatiles were found to be odor-active compounds (OAV > 1), among which (E, E)-2,4-decadienal had the highest OAV (14623–22278). Other aldehydes and ketones such as octanal, dodecanal, 2-nonen-4-one, and 2-undecanone also showed high odor intensity during fermentation. Heat map analysis was employed to evaluate the differences during fermentation. The results demonstrated that the volatile profile based on the content and OAVs of volatile compounds enables the good differentiation of yogurt during fermentation. Hindawi 2020-07-13 /pmc/articles/PMC7374201/ /pubmed/32765607 http://dx.doi.org/10.1155/2020/3242854 Text en Copyright © 2020 Li Zhang et al. http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Zhang, Li Mi, Si Liu, Ruo-bing Sang, Ya-xin Wang, Xiang-hong Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis |
title | Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis |
title_full | Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis |
title_fullStr | Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis |
title_full_unstemmed | Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis |
title_short | Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis |
title_sort | evaluation of volatile compounds during the fermentation process of yogurts by streptococcus thermophilus based on odor activity value and heat map analysis |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374201/ https://www.ncbi.nlm.nih.gov/pubmed/32765607 http://dx.doi.org/10.1155/2020/3242854 |
work_keys_str_mv | AT zhangli evaluationofvolatilecompoundsduringthefermentationprocessofyogurtsbystreptococcusthermophilusbasedonodoractivityvalueandheatmapanalysis AT misi evaluationofvolatilecompoundsduringthefermentationprocessofyogurtsbystreptococcusthermophilusbasedonodoractivityvalueandheatmapanalysis AT liuruobing evaluationofvolatilecompoundsduringthefermentationprocessofyogurtsbystreptococcusthermophilusbasedonodoractivityvalueandheatmapanalysis AT sangyaxin evaluationofvolatilecompoundsduringthefermentationprocessofyogurtsbystreptococcusthermophilusbasedonodoractivityvalueandheatmapanalysis AT wangxianghong evaluationofvolatilecompoundsduringthefermentationprocessofyogurtsbystreptococcusthermophilusbasedonodoractivityvalueandheatmapanalysis |