Scholarly record
SIMULTANEOUS DETERMINATION OF ACETOIN AND DIACETYL IN YOGURT BY A SPECTROPHOTOMETRIC METHOD
Abstract
The aim of this study was to develop a rapid and relatively simple protocol for the simultaneous quantitative determination of the main volatile compounds acetoin and diacetyl found in yogurt. Both these substances are the common flavor components in cultured dairy products. Acetoin/diacetyl determination is important because its concentrations represent criteria for the quality appreciation of the lactic starter cultures. This proposed method employs the reactions of acetoin and diacetyl with 1-naphthol and creatine in an alkaline medium that lead to the formation of a purple chromogenic compound that can be quantified spectrophotometrically. Under these conditions diacetyl reacted fast during the first 10 minute causing a large increase in peak height (absorbance). The recoveries of acetoin and diacetyl were in range between 90.60-100.86%, while the detection limits were 0.24 and 0.45 ppm, respectively. The method showed linearity in a concentration up to 20.00 ppm for both acetoin and diacetyl. The relative standard deviation (RSD %) ranged from 2.75 to 3.45%. Reliability of the method was established by parallel determination using GC/MS method. The proposed spectrophotometric method was applied for the monitoring of these flavor compounds in yogurt samples, after separation of them by steam distillation, during a 21 days period time. The concentration of acetoin decreased very slowly through 0пїЅ21 days while the concentration of diacetyl increased from 0.50 to 17.53 ppm during the first 14 days and remained constant through the rest of the analyzed period.
Publication Impact Profile
Publication details
References13
Cheng H., Volatile Flavor Compounds in Yogurt: A Review, Critical Reviews in Food Science and Nutrition, USA, vol. 50/issue 10, pp 9-10, 2010.
Tong D., Dan W., Shimei W., Rulin J., Weiyi R.& Sun T., Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus Delbrueckii subsp. Bulgaricus and Streptococcus Thermophilus, Molecules, Switzerland vol. 22/issue 10, pp 1633-1647, 2017.
Radu F., Popescu I., Popa V., Dumbrava D., Raba D., Ascorbic acid spectrophotometric assay study on yogurts and yogurts with fruits, 16th International Multidisciplinary Scientific GeoConference SGEM, Bulgary, 2016, vol.1/issue6, pp 421-427.
Bartowsky E.J., Henschke P.A., Francis I.L., Bellon J.R., The ‘buttery’ attribute of wine-diacetyl-disirability, spoilage and beyond, International Journal of Food Microbiology, Netherland, vol. 96, pp 235-252, 2004.
Baranowska M., Intensification of the synthesis of flavor compounds in yogurt by milk enrichment with their precursors, Polish Journal of Food Nutrition and Science, vol. 15/issue56, pp 5-11, 2006.
Attai R., Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography, Journal of Dairy Science, USA, vol. 92, pp 2435–2443, 2009.
Park Y.W., Drake M.A., Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese., Small Ruminant Research, USA, vol. 58, pp 291–298, 2005.
Hernández E.J., Estepa E.G.,Rivas I.R., Analysis of diacetyl in yogurt by two new spectrophotometric and fluorimetric methods, Food Chemistry, Netherland, vol. 53/issue 3, pp 315-319, 1995.
Gokce R., Akdogan A., Divrikli U., and Elci L., Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi), Grasas Aceites, Turkey, vol. 65/issue 1, pp 1-6, 2014.
Vítová E, Babák L., Mokáňová R., Hýsková E., Zemanová J., The content of sensory active compounds and flavour of several types of yogurts, Acta Universitatis Agriculturae and Silviculturae, Czech Republic, vol. LVIII,/issue 5, pp 407- 412, 2010.
Mohr B., Studies on the decarboxylation of acetolactate in milk products, Master of Science thesis, School o f Biological Sciences, Dublin City University, Ireland, pp 21- 25, 1997.
Westerfeld W.W., A colorimetric dermination of blood acetoin, J. Biol. Chem. vol. 161 pp 495-502, 1945.
Alonso L., Fraga M. J., Simple and rapid analysis for quantization of the most important volatile flavor compounds in yogurt by Headspace Gas Chromatography–Mass Spectrometry, Journal of Chromatographic Science, Spain, vol. 39, pp 296-300, 2001.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
