Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review
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- 14 June 2011
- journal article
- review article
- Published by Wiley in Comprehensive Reviews in Food Science and Food Safety
- Vol. 10 (4) , 208-220
Abstract
Abstract: Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet, even when its beneficial effects were neither fully known nor scientifically proven. With time, yogurt has been continuously modified to obtain a product with better appeal and nutritional effects. The flavor components of yogurt are affected because of these modifications. The present review article is focused on the influence of the different parameters and modifications on aroma and taste components of yogurt. Extensive work has been done to explore the effect of chemical components as well as the microbial, processing, and storage aspects. The popularity of yogurt as a food component depends mainly on its sensory characteristics, of which aroma and taste are most important. This review also outlines the effects of the different modifications attempted in the composition of yogurt.Keywords
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