抄録
Yoghurt has the strong flavour produced by adding Cheddar cheese into the milk and cold storage process before the fermentation. The flavour analysis of yoghurt was investigated by e-nose, e-tongue and gas chromatography-mass spectrometry (GC-MS). Yoghurt samples with adding Cheddar cheese or whole milk powder showed significant differences in their e-nose flavour profiles, but their e-tongue flavour profiles were roughly similar. Besides, neither e-nose nor e-tongue could accurately distinguish the yoghurt samples which were subjected to cold storage process before the homogenization or not. Among the detected volatile compounds, pentanal and dimethyl trisulfide were the most highly correlated with the cold storage process, and pentanal, ethyl butanoate, methanethiol, dimethyl disulfide and dimethyl trisulfide discriminated yoghurt samples adding Cheddar cheese or whole milk powder. This study showed the potential of adding Cheddar cheese in the yoghurt production to accelerate the flavour formation and increase the flavour compounds.
