THE IMPACT FACTORS OF YOGURT MATRIX ON IN VIVO AROMA RELEASE DURING CONSUMPTION OF YOGURT

Year 2020, Volume: 45 Issue: 1, 50 - 60, 01.12.2019

Tülin Eker , Turgut Cabaroğlu

https://doi.org/10.15237/gida.GD19103

Cited By: 1

Abstract

The flavour is the main factor
affecting consumers’ preferences in yogurts. Flavour perception while eating
depends on the volatile compounds release in the mouth influenced by the
interactions of those compounds between both food components and human saliva.
Several studies reported that flavour perception and in vivo aroma
release from yogurt were impacted by many factors. The fat component has an
important role in retention and perception of yogurt aroma. Particularly in
light yogurts, protein, fat, encapsulating agent, thickening agent and
sweetener added to promote controlled release of aroma, have different effects
on in vivo aroma release and perception. In addition to this, the
texture formed during the formulation of yogurt affects the release of aroma in
the mouth. Understanding impact factors on flavour perception in yogurt is an
important challenge for food-processing industry to produce innovative and
appreciated food products. In this article, the studies determined the effect
of the matrix during in vivo consumption of yogurt were reviewed.

Keywords

Yogurt matrix, in vivo aroma release, protein, fat, aroma encapsulating, thickening agent, sweetener

YOĞURT MATRİKSİNİN TÜKETİM SIRASINDA IN VIVO AROMA SALINIMI ÜZERİNE ETKİLERİ

Abstract

Aroma, tüketicilerin yoğurt tercihlerini etkileyen ana
etkendir. Gıdayı tüketirken oluşan aroma algısı, ağızda salınan aroma
bileşiklerinin gıda matriksi ve insan tükürüğü arasındaki etkileşimlerine
bağlıdır. Yapılan araştırmalar, aroma algısının ve yoğurttan in vivo
aroma salınımının birçok faktörden etkilendiğini göstermiştir. Yağ bileşeninin,
yoğurdun aromasının tutuklanmasında ve algılanmasında önemli rolü vardır.
Özellikle yağı azaltılmış yoğurtlarda, aromanın kontrollü salınmasını
desteklemek için ilave edilen protein, yağ, aroma tutuklayıcı bileşenlerin,
kıvam verici maddelerin ve tatlandırıcıların in vivo aroma salınımı ve
aroma algısı üzerine farklı etkileri vardır. Bununla birlikte yoğurdun formüle
edilmesi sırasında değişen tekstür de ağızda aroma salınımını etkilemektedir.
Yoğurtta aroma algısı üzerine etki eden faktörleri anlamak, gıda sanayinde
yenilikçi ve kabul gören gıda ürünleri üretmede önemlidir. Bu derlemede
yoğurdun in vivo tüketimi sırasında matriksin etkisini ortaya koyan
çalışmalar incelenmiştir.

Keywords

Yoğurt matriksi, In vivo aroma salınımı, Protein, Yağ, Aroma tutuklayıcı, Kıvam verici, Tatlandırıcı

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