Volatile Flavor Compounds in Regular and Purple Sweet Potato Yogurt
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Abstract:
In this study, volatile flavor components of purple sweet potato yogurt and regular yogurt were extracted by headspace solid-phase micro-extraction, detected by gas chromatography-mass spectrometry, and identified using the NIST Library automated retrieval system. There were 75 and 46 volatile compounds detected and identified from purple sweet potato yogurt and regular yogurt, respectively. Characteristic flavor compounds such as acetic acid, acetaldehyde, diacetyl, and delta-nonalactone were detected in both products. Three aromatic heterocycles and one terpene were detected in regular yogurt, accounting for 1.42% and 0.77%, respectively, whereas six aromatic heterocycles and five terpenes were detected in purple sweet potato yogurt, accounting for 2.33% and 5.96%, respectively. Neroli, guaiacol, vanillin, etc. were identified from purple sweet potato yogurt only, whereas neroli was accounted for 4.77%. These characteristic flavor compounds might be present due the purple sweet potato component, which may be responsible for the formation of several volatile and flavor-producing compounds during fermentation, thus giving a lemon-like fruit flavor to the purple sweet potato yogurt.
