Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity

Abstract

The sensory properties of traditional acidic and mild, less acidic yogurts were characterized by a trained panel using a descriptive approach. Many of the descriptive attributes varied almost linearly with pH, showing either a positive or negative correlation with increasing acidity. The panel was very sensitive to acidity differences, as demonstrated by the linear relationship between acidity perception and pH. Important flavor differences were found between the two classes of yogurt. They were mainly due to differences in acidity and not to different concentrations of the three impact aroma compounds, acetaldehyde, 2,3-butanedione, and 2, 3-pentanedione. This emphasizes the importance of acidity in yogurt flavor. Deodorization and impact aroma compound addition had much less influence on yogurt flavor than pH variations.