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Effect of Sweeteners on Major Volatile Compounds and Flavor of Yogurt

Abstract This study was conducted to determine the effect of sweeteners on the acceptability of low fat plain and Swissstyle yogurt. The Swiss-Style yogurt was manufactured by addition of commercial blueberry or strawberry fruit flavorings to sweetended yogurt. Sweeteners were sucrose and 42, 55, and 90% high fructose corn syrups. Sweeteners were used at the rate of 4% by weight as a sucrose: corn sweetener (1:1) combination and as a single source of sweetener. Product evaluations were conducted during incubation and after storage at 4 and 10°C for 0, 12, and 24 d. Analyses included acid development during incubation, microbiological changes, viscosity, volatile flavor components (gas chromatography with headspace sampling), and expert sensory evaluation. Sucrose (100% of sweetener) significantly (P P P P