Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

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dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authorwosidGürkan, Hacer/HHZ-2385-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidGürkan, Hacer/ABC-3157-2020
dc.contributor.authorGurkan, H.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:43:15Z
dc.date.available2024-08-04T20:43:15Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPurple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles were extracted by solid-phase micro-extraction and then determined by gas chromatography-mass spectrometry (GC-MS) system. Effects of the addition of purple basil as powder or water extract form on the volatile composition and sensory characteristics during 3 weeks of storage at 4 degrees C were evaluated. Forty-nine compounds were identified in the volatile composition of yogurt samples, including 12 ketones and aldehydes, 9 esters, 7 acids, 8 alcohols, 9 terpenes, and 4 miscellaneous compounds. Acetoin, ethyl acetate, hexanoic acid, acetic acid, 1-hexenol, 3-hexen-1-ol, 2-ethylhexenol, dL-limonene, and linalool were most frequently identified volatiles in the yogurt samples. The level of linalool, which was main volatile in basil, was higher in powder basil flavoured yogurt samples than those in extracted basil flavoured yogurt samples. Principal component analysis of the GC-MS data showed that use of basil as powder or water extract form significantly changed the volatile profile of yogurt during storage. Also, sensory scores for basil-free yogurt were higher than yogurt samples manufactured by incorporating basil. In conclusion, use of basil enhanced the volatile composition of yogurt, and basil-flavoured yogurt may be offered for consumers as an alternative type of flavoured yogurt.en_US
dc.identifier.doi10.1080/10942912.2017.1311344
dc.identifier.endpageS789en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-85023758346en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpageS779en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2017.1311344
dc.identifier.urihttps://hdl.handle.net/11616/97890
dc.identifier.volume20en_US
dc.identifier.wosWOS:000423507200067en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBasilen_US
dc.subjectFlavoured yogurten_US
dc.subjectOcimum basilicumen_US
dc.subjectSensory analysisen_US
dc.subjectVolatile compoundsen_US
dc.titleVolatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)en_US
dc.typeArticleen_US

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