HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Labropoulos, A. E. Articles by Tao, P. Search for Related Content PubMed Articles by Labropoulos, A. E. Articles by Tao, P.

Flavor Evaluation and Characterization of Yogurt as Affected by Ultra-High Temperature and Vat Processes

Department of Food Science and Technology and Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg 24061

ABSTRACT

Sensory flavor analysis of yogurt treated by ultra-high temperature and vat process systems revealed no significant difference. Gas chromatographic analysis of flavor isolates in yogurts made by ultra-high temperature and vat systems tended to support observations of organoleptic analysis. Constituents in flavor isolates of diverse yogurts were identified by retention indices. Complete characterization was not attempted because of the complexity of the volatiles and the lack of specificity of the retention indices.

¹ Chemistry Department, University of Houston, Houston, TX 77004.

This article has been cited by other articles:

				C. D. Wildman, J. W. West, and J. K. Bernard Effects of Dietary Cation-Anion Difference and Potassium to Sodium Ratio on Lactating Dairy Cows in Hot Weather J Dairy Sci, February 1, 2007; 90(2): 970 - 977. [Abstract] [Full Text] [PDF]

				J. W. West, B. G. Mullinix, and J. K. Bernard Effects of Hot, Humid Weather on Milk Temperature, Dry Matter Intake, and Milk Yield of Lactating Dairy Cows J Dairy Sci, January 1, 2003; 86(1): 232 - 242. [Abstract] [Full Text] [PDF]