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Badings H T, Van der Pol JG and Neeter R (1981) Aroma compounds which contribute to the difference in flavor between pasteurized milk and UHT milk. In Flavor ‘81’, pp 685-692, Schreier P, ed. Berlin: Walter de Gruyter.

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• TITLE: Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

  AUTHORS: Zehra Güler, Young W. Park

  KEYWORDS: Turkish set-type yoghurt, sensory properties, physico-chemical parameters, correlation coefficient

  JOURNAL NAME: Open Journal of Animal Sciences, Vol.1 No.1, April 8, 2011

  ABSTRACT: Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C4 to C12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.