Aroma Profile of a Red-Berries Yoghurt Drink by HS-SPME-GC-MS-O and Influence of Matrix Texture on Volatile Aroma Compound Release of Flavored Dairy Products

An odor-representative HS-SPME extract of a red-berries yoghurt drink was analyzed by GC-MS/FID–olfactometry. Fruity odor notes were dominant; the main odor-impact compounds were three ethyl esters and one alcohol. Methyl hexanoate, the major compound, was not perceived by the panel. In order to study flavor release in dairy products, samples with different textures were spiked with a red-berries model aroma and analyzed. Differences in flavor release were found, but can most likely not be attributed to texture only, as additional factors (e.g., volatile and chemical composition, pH) can have a strong influence.