ArticleFoods (Basel, Switzerland)2021
Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics.
Article in Foods (Basel, Switzerland), 2021. 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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- Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt.Foods (Basel, Switzerland) · 2026Article
- Plant-Derived Monomers for Grey Hair Reversal Through Upregulation of Melanogenesis and Tyrosinase Activity.Journal of cellular and molecular medicine · 2025Review
- Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented byFoods (Basel, Switzerland) · 2025Article
- The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt.Journal of food science · 2025Article
- Whole-genome analysis of Lysinibacillus boronitolerans MSR1: A dairy-isolated multidrug-resistant and non-pathogenic strain.PloS one · 2025Article
- Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
- Effect of different isolation sources ofFood chemistry: X · 2024Article
- Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.Foods (Basel, Switzerland) · 2024Article
- Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.Foods (Basel, Switzerland) · 2023Article
- Influence of Different Ratios ofMolecules (Basel, Switzerland) · 2023Article
- Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation.Foods (Basel, Switzerland) · 2023Article
- Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products.Foods (Basel, Switzerland) · 2022Article
- SPME-GC-MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without
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