Volatile Aroma Compounds of Fermented Milk Prepared from Milk and Fruit Juices

우유와 과즙으로 만든 발효유의 휘발성 향기 성분

  • Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University) ;
  • Kang, Jung-Hwa (Department of Foods and Nutrition, Duksung Women's University)
  • 고영태 (덕성여자대학교 식품영양학과) ;
  • 강정화 (덕성여자대학교 식품영양학과)
  • Published : 1998.02.01

Abstract

Gel-type fermented milk was prepared from mixture of milk and apple juice or grape juice by fermentation with Lactobacillus acidophilus (KCTC 2182). Changes in volatile aroma compounds during 21 hr-lactic fermentation were studied. Diacetyl and acetoin, that were produced by L. acidophilus, were detected at 6 hr or 12 hr and showed peak values at 12 hr. Acetone and butanol, that were present originally in sample, decreased gradually during fermentation. Ethanol, that was either present originally in sample or produced by L. acidophilus, showed peak value at 18 hr in case of mixture of apple juice and milk. The concentration of ethanol was substantially high during whole period of fermentation in case of mixture of grape juice and milk though it showed peak value at 18 hr. Because the concentrations of ethanol in apple juice and ethanol and acetone in grape juice were relatively high, it might affect the results.

Keywords

fermented milk;Lactobacillus;apple juice;grape juice