Aroma profile of yogurt with native culture of Lactobacillus rhamnosus - This paper reports the study of the aroma profile of yogurt produced with the use of native cultures of Lactobacillus rhamnosus.
The results obtained show that at the end of the fermentation period, the experimental yogurt containing Lactobacillus rhamnosus presents an aroma profile qualitatively similar to control yogurt, but less intense from the quantitative point of view. However, all the major volatile compounds tend to increase during storage at 4 °C, so that after 20 days yogurt with Lactobacillus rhamnosus has absolute areas larger than those of the control yogurt for all major carbonyl compounds.
