Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58(5), 407-412 | DOI: 10.11118/actaun201058050407

Obsah senzoricky aktivních látek a chutnost různých typů jogurtů

Eva Vítová, Libor Babák, Radka Mokáňová, Eva Hýsková, Jana Zemanová
Ústav chemie potravin a biotechnologií, Fakulta chemická, Vysoké učení technické v Brně, Purkyňova 118, 612 00 Brno, Česká republika

Metodami GC-MS a GC-FID byly identifikovány a kvantifikovány vybrané těkavé senzoricky aktivní látky v různých typech bílých a ochucených jogurtů. Senzorickým hodnocením byla posouzena celková chutnost jogurtů. K extrakci a zakoncentrování byla použita mikroextrakce tuhou fází. Byly analyzovány čtyři druhy bílých jogurtů a deset druhů smetanových a nízkotučných jogurtů s různými příchutěmi, vyrobených v Mlékárně Valašské Meziříčí, spol. s r.o.
Nejvyšší obsah senzoricky aktivních látek (P < 0,05) byl nalezen v jahodových jogurtech, ve vysokém množství zejména etylbutyrát. Kromě etanolu nebyly nalezeny statisticky významné rozdíly mezi nízkotučnými a smetanovými variantami. Celkový obsah senzoricky aktivních látek v bílých jogurtech byl významně (P < 0,05) nižší než v ovocných jogurtech. Nejvyšší celkový obsah senzoricky aktivních látek měly jogurty nízkotučné, nejnižší jogurty bio.
Při senzorickém hodnocení byly ve všech případech jako významně chutnější (P < 0,05) hodnoceny jogurty smetanové oproti nízkotučným. Jogurty bio byly chuťově hodnoceny stejně jako klasické jogurty se stejným obsahem tuku.

jogurt, chutnost, senzoricky aktivní látky, GC, SPME, senzorická analýza

The content of sensory active compounds and flavour of several types of yogurts

The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat) with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed.
The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05) were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05) lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts.
Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05) more tasty than low-fat ones. Similarly in case of white yogurts creamy yogurts were evaluated as the most tasty and low-fat ones as the worst. Bio yogurts were evaluated equally tasty as classic yogurts with the same fat content.

Keywords: yogurt, flavour, sensory active compounds, GC, SPME, sensory analysis
Grants and funding:

This work was kindly supported by a project of Ministry of Education, Youth and Sports of the Czech Republic (Grant No. MSM 0021630501).

Received: June 30, 2010; Published: August 6, 2014  Show citation

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Vítová, E., Babák, L., Mokáňová, R., Hýsková, E., & Zemanová, J. (2010). The content of sensory active compounds and flavour of several types of yogurts. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 58(5), 407-412. doi: 10.11118/actaun201058050407
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