Abstract The goal of this study was to examine how yoghurt manufacturing processes influence the synthesis of aromas and to examine links with sensory properties. A traditional product with 4% protein (control) and two Greek-style yoghurts with 10% protein were made using curd centrifugation or milk ultrafiltration. Of 32 potentially aromatic compounds, six were detected only in yoghurt, six showed no changes between milk and yoghurt, 12 increased following fermentation or storage, and eight showed lower concentrations in yoghurt than in the initial milk. For the six compounds that appeared only after fermentation and the 12 others with higher levels in yoghurt than in milk, volatiles were found to increase by 27% on average during storage. The Greek-style yoghurts had higher “perception of acidity” and lower “smoothness” than did the control. Positive or negative correlations between “typical yoghurt flavour” and 12 volatiles were found.

中文翻译：

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生产工艺和储存对酸奶香气成分和感官特性的影响

摘要 本研究的目的是检查酸奶制造过程如何影响香气的合成，并检查与感官特性的联系。一种含有 4% 蛋白质的传统产品（对照）和两种含有 10% 蛋白质的希腊式酸奶是使用凝乳离心或牛奶超滤制成的。在 32 种潜在的芳香化合物中，6 种仅在酸奶中检测到，6 种在牛奶和酸奶之间没有变化，12 种在发酵或储存后增加，8 种在酸奶中的浓度低于初始牛奶。对于仅在发酵后出现的 6 种化合物以及酸奶中含量高于牛奶的 12 种化合物，发现挥发物在储存期间平均增加了 27%。与对照组相比，希腊式酸奶具有更高的“酸度感知”和更低的“光滑度”。