ArticleMolecules (Basel, Switzerland)2020
Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 36 citations in OpenAlex.
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- Valorization of camel milk into probiotic-fermented high-energy beverages incorporating Khalas date and nuts: nutritional quality and bioactives profiling.Frontiers in nutrition · 2026Article
- Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence.Nutrients · 2025Review
- Comparative Analysis of Volatile Organic Compounds in Freshwater-Cultured and Saline-Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS.Foods (Basel, Switzerland) · 2025Article
- Microbiome-mediated flavor development in Berbassa: a traditional fermented milk starter for Gergoush production.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts.Food chemistry: X · 2025Article
- Fermentation Characteristics of Fermented Milk withMolecules (Basel, Switzerland) · 2024Article
- Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives.Foods (Basel, Switzerland) · 2024Article
- Influence of Different Ratios ofMolecules (Basel, Switzerland) · 2023Article
- Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation.Foods (Basel, Switzerland) · 2023Article
- Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt.Food science & nutrition · 2022Article
- Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics.Foods (Basel, Switzerland) · 2021Article
- Co-Culture Strategy ofFoods (Basel, Switzerland) · 2021Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were detected, being 10 aldehydes, 11 ketones, 10 acids, 11 hydrocarbons, 7 benzene derivatives, and 4 other compounds. The starter culture was found to significantly affect the composition of volatile components in the fermented milks. Ketones and hydrocarbons were the dominant compounds in milk before fermentation, while acids were dominant compounds in the fermented samples. Compared with probiotics, there was greater abundance of volatile components in fermented milks with traditional strains. The importance of each volatile compound was assessed on the basis of odor, thresholds, and odor activity values (OAVs). Of the volatile compounds, 31 of them were found to be odor-active compounds (OAV > 1). The component with the highest OAVs in most samples was (E,E)-2,4-decadienal. Heatmap analysis and principal component analysis were employed to characterize the volatile profiles of milks fermented by different starter cultures. The results could help to better understand the influence of starter cultures on the odor quality of milks.
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