Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

• Published in: Food science & technology 2018-12, Vol.98, p.9-17
• Main Authors: Zhao, Lili, Feng, Ran, Ren, Fazheng, Mao, Xueying
• Format: Article
• Language: English
• Subjects: Buttermilk; Flavor; Low-fat yogurt; Volatile compounds
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.08.029

We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of buttermilk improved the sensory of low-fat yogurt, but an excessive addition (>4%) decreased its acceptability with respect to flavor. Low-fat yogurt with addition of 1% buttermilk (1% LF-BMY) exhibited similar flavor as full-fat yogurt by the analysis of sensory and electronic nose. Low-fat yogurt produced a lower concentration of volatile compounds, and addition of 1% buttermilk increased the content of key volatile compounds of esters, aldehydes, alcohols, and acids. Some unique acids, aldehydes, ketones, aromatics, esters, alcohols, and sulfides were also found in 1% LF-BMY. Overall, addition of buttermilk at appropriate concentration can improve the acceptability of low-fat yogurt. •Addition of buttermilk significantly improved the flavor of low-fat yogurt.•Addition of buttermilk increased the abundance of key volatile compounds.•New volatile compounds were found in low-fat yogurt with addition of buttermilk.•Low-fat yogurt with 1% buttermilk had similar sensory scores with full-fat yogurt.