Characterisation and identification of key cardboard‐like off‐odour compounds and possible origins in yoghurt using HS‐SPME‐GC–MS

Abstract

Cardboard‐like off‐odour in yoghurt can negatively impact consumer acceptability. Herein, a method has been developed to analyse off‐odorants in yoghurt using headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry. Of 56 volatile organic compounds identified, 8 were active compounds responsible for cardboard‐like off‐odour, including 2, 2‐dimethyl‐propanoic acid and 3‐methyl‐2‐pentanone, which were newly identified in yoghurt. Hexanol and hexanal were found to be indicators of quality deterioration. The off‐odour may be caused by packaging materials and temperature changes during logistic activities. Overall, identifying off‐odorants can help producers to determine which part of the yoghurt‐producing process can be changed to avoid contamination.