Static headspace-gas chromatographic analysis of volatile yogurt components

Abstract

Static headspace-gas chromatographic analysis is suggested for acetaldehyde, ethanol, acetone, and acetoin determination in yogurt. Headspace extraction conditions were optimized: thermostatting at 90 °C temperature for 20 min, pressurisation for 2 min, injection for 0.09 min. Prior to the headspace extraction, yogurt was diluted with water. For the quantification of the analytes a standard addition method was applied.