Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

The production of organic acids and volatile flavor components was measured during kefir starter culture fermentation. Samples were collected at 0, 5, 10, 15, and 22 h of fermentation (final pH=4.6). Samples were analyzed for orotic, citric, pyruvic, uric, lactic, acetic, butyric, propionic and hipp...

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Bibliographic Details
Published in:Journal of food composition and analysis 2000-02, Vol.13 (1), p.35-43
Main Authors: Güzel-Seydim, Z.B., Seydim, A.C., Greene, A.K., Bodine, A.B.
Format: Article
Language:English
Subjects:
Biological and medical sciences
cultured dairy product
fermentation
Food industries
Fundamental and applied biological sciences. Psychology
kefir
Milk and cheese industries. Ice creams
organic acids
volatile flavor substances
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Summary:The production of organic acids and volatile flavor components was measured during kefir starter culture fermentation. Samples were collected at 0, 5, 10, 15, and 22 h of fermentation (final pH=4.6). Samples were analyzed for orotic, citric, pyruvic, uric, lactic, acetic, butyric, propionic and hippuric acids by HPLC. Acetaldehyde, ethanol, acetoin and diacetyl production were monitored using GC equipped with headspace autosampler. Levels of orotic, citric, and pyruvic acids slightly decreased during fermentation. Hippuric acid was totally consumed by 15 h of incubation. Acetic, propionic, and butyric acids and diacetyl were not detected. Production of ethanol began only after 5 h of incubation whereas acetaldehyde and acetoin increased during fermentation.
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.1999.0842