AFS was negatively correlated with acetone (r=-0.832, P
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid (C4), caproic acid(C6), caprylic acid (C8) and capric acid (C10) were taken into consideration affecting the variation in aroma and flavour scores (AFS) of strained yoghurt during the storage period of 60 days.
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Key Findings & Data:In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid (C4), caproic acid(C6), caprylic acid (C8) and capric acid (C10) were taken into consideration affecting the variation in aroma and flavour scores (AFS) of strained yoghurt during the storage period of 60 days.
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Conclusion & Impact:AFS was negatively correlated with acetone (r=-0.832, P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, acetaldehyde, acetone, pH, titratable acidity, lactic acid, tyrosine and free fatty acids, namely butyric acid (C4), caproic acid(C6), caprylic acid (C8) and capric acid (C10) were taken into consideration affecting the variation in aroma and flavour scores (AFS) of strained yoghurt during the storage period of 60 days. AFS was negatively correlated with acetone (r=-0.832, P
Özet
Bu çalışmada, asetaldehit, aseton, pH, titrasyon asitliği, laktik asit, tirozin ile butirik asit (C4), kaproik asit (C6), kaprilik (C8) ve kaprik (C10) serbest yağ asitlerinin süzme yoğurdun 60 gün depolanma periyodu boyunca koku ve lezzet puanlarındaki (AFS) değişim üzerine etkisi araştırılmıştır. Hesaplanan korelasyon katsayıları koku ve tat puanları ile aseton arasında ters bir ilişki (r=-0.832, P
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Cite This Article
ŞENEL, E., ÖZTEKİN, F. Ş., ATAMER, M., KOCABAŞ, Z. (2022). Keçi sütünden yapılan süzme yoğurtların koku ve lezzetine etki eden bileşenlerin araştırılması. Tarım Bilimleri Dergisi, Cilt: 15 - Sayı: 4, 363–370. https://ajindex.com/articles/595151
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