Altering the fat content affects flavor release in a model yogurt system

Flavored yogurts differing in fat content were eaten, and the release of fl avor volatiles was measured by monitoring the volatile composition of air f rom the nose in real time by atmospheric pressure ionization mass spectrome try. Low-fat yogurts (0.2%) were found to release volatiles more quickly an d at higher intensity but with less persistence than yogurts containing fat at 3.5 and 10% fat. Yogurts with increasing fat content had higher viscosi ty anti lower relative particle size. Lipophilic compounds were more affect ed by fat for maximum volatile intensity, but not time-to-maximum intensity or persistence. Sensory assessment of the yogurts found significant differ ences in intensity and speed of onset of flavor, but not overall length of perception.