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<p>To comprehensively investigate the flavor characteristics of Shanyao yogurt, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were employed to analyze volatile flavor compounds(VFCs) in Shanyao yogurts fermented with <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus plantarum</i>. The findings of the two techniques revealed variations in both components and concentrations of VFCs in the same sample. HS-SPME-GC-MS exhibited excellent performance in detecting acidic substances, while HS-GC-IMS demonstrated advantages in analyzing ester substances. Only 4 compounds were identified by both methods in Shanyao yogurt fermented by <i>L. plantarum</i>; whereas 7 compounds were identified by both methods in Shanyao yogurt fermented by <i>L. rhamnosus</i>. This research underscored the benefits of employing diverse analytical techniques for studying yogurt samples, as integrating multiple approaches provided a more comprehensive understanding of VFCs in Shanyao yogurt, thereby offering robust support for investigating VFCs in similar products.</p> Graphical Abstract <p></p>

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Analyzing the Volatile Flavor Components in Shanyao Yogurts

  • 期刊论文

  • 发表日期：

    2025年4月9日

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  • Yu Zhang,
  • Fuli Li,
  • Jiahui Liu,
  • Jingchun Wang,
  • Chaozheng Zhang

摘要

To comprehensively investigate the flavor characteristics of Shanyao yogurt, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were employed to analyze volatile flavor compounds(VFCs) in Shanyao yogurts fermented with Lactobacillus rhamnosus and Lactobacillus plantarum. The findings of the two techniques revealed variations in both components and concentrations of VFCs in the same sample. HS-SPME-GC-MS exhibited excellent performance in detecting acidic substances, while HS-GC-IMS demonstrated advantages in analyzing ester substances. Only 4 compounds were identified by both methods in Shanyao yogurt fermented by L. plantarum; whereas 7 compounds were identified by both methods in Shanyao yogurt fermented by L. rhamnosus. This research underscored the benefits of employing diverse analytical techniques for studying yogurt samples, as integrating multiple approaches provided a more comprehensive understanding of VFCs in Shanyao yogurt, thereby offering robust support for investigating VFCs in similar products.

Graphical Abstract