ArticleMolecules (Basel, Switzerland)2022
Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey.Food science & nutrition · 2026Article
- An Innovative Kefir Produced from Lactose Hydrolyzed Goat Milk with the Addition of the Probiotic Saccharomyces Boulardii: Volatile Compound Profile, Rheological and Sensory Properties.Probiotics and antimicrobial proteins · 2026Article
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Comparative study of the aroma profiles and chemical and microbiological properties of bovine kefir enriched with lyophilized colostrum of different milk kinds.Scientific reports · 2026Article
- Incorporation of Aloe Vera Gel Into Kefir: Impact on Volatile Composition, Rheological, Techno-Functional, and Microbiological Properties.Journal of food science · 2025Article
- Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream.Food chemistry: X · 2025Article
- Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties.Food science & nutrition · 2025Article
- Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement.Food science & nutrition · 2025Review
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
- Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose.Foods (Basel, Switzerland) · 2023Article
- Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production.Foods (Basel, Switzerland) · 2023Review
- Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains.Foods (Basel, Switzerland) · 2023Article
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5 authors.
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Abstract
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as "just about right" by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as "just about right" in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.
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