The effects of adding garlic (<i>Allium sativum</i> L.) on the volatile composition and quality properties of yogurt

ARSLANER, Ayla

doi:10.1590/fst.31019

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 40 (suppl 2) • Dec 2020 • https://doi.org/10.1590/fst.31019 copy

The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>10⁷) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.

Keywords:
yogurt; domestic garlic; imported garlic; volatile; aromatic

Microorganisms	Storage (day)	Yogurt samples
Microorganisms	Storage (day)	C (control)	I1.0	I0.5	D1.0	D0.5
Lb. delbrueckii ssp. bulgaricus	1	9.699 a, A	9.176 a, B	9.778 a A	8.602 a, C	8.476 b, C
	7	9.398 ab, A	8.544 b, B	9.301 ab, A	8.532 a, B	8.903 ab, AB
	14	9.092 b, A	8.176 c, B	8.857 b, A	8.362 a, B	9.079 a, A
Str. salivarius ssp. thermophilus	1	9.704 a, A	9.172 a, B	9.146 a, B	8,563 a, C	9.560 a, AB
	7	9.316 a, A	8.646 ab, AB	9.453 a, A	8.491 a, AB	8.965 b, A
	14	9.638 a, A	8.446 b, C	8.931 a, B	8.511 a, C	9.447 a, A
Standard Plate Count	1	9.190 a, A	8.385 a, B	8.439 b, B	6.929 c, D	7.338 a, C
	7	9.543 a, A	7.712 b, BC	7.970 c, BC	7.253 b, C	8.092 ab, B
	14	9.908 a, A	8.518 a, BC	8.912 a, B	8.041 a, C	8.621 a, BC
Yeast-Mould	1	2.082	2.518	2.602	2.380	2.845
	7	2.041	<1	<1	<1	<1
	14	2.180	<1	<1	<1	<1
Coliform Group	1	<1	<1	<1	<1	<1
	7	<1	<1	<1	<1	<1
	14	<1	<1	<1	<1	<1

RT	Volatile compounds	Yogurt Samples^ The average of values found at the three sampling times (1, 7, 14 days);					Days of Storage^* ***** The average of values obtained from all samples at a sampling time.
RT	Volatile compounds	C (control)	I1.0	I0.5	D1.0	D0.5	1	7	14
	Carbonyl compounds
5.24	2-Propanone	0.04 ± 0.03 c	0.55 ± 0.39 a	0.34 ± 0.19 b	0.47 ± 0.42 ab	0.16 ± 0.06 c	0.35 ± 0.26	0.28 ± 0.41	0.32 ± 0.33
6.23	Acetaldehyde	26.10 ± 2.04 a	13.67 ± 2.65 b	13.85 ± 2.83 b	11.4 ± 2.55 c	13.18 ± 1.26 b	16.13 ± 5.51 a	14.87 ± 5.80 b	16.24 ± 6.92 a
14.70	3-Pentanone	ND	ND	ND	0.16 ± 0.13 b	0.19 ± 0.00 a	0.15 ± 0.21 a	0.04 ± 0.08 b	ND
14.79	2,3-Butanedione	0.91 ± 0.23 a	0.62 ± 0.18 b	0.69 ± 0.26 b	0.54 ± 0.12 b	0.68 ± 0.57 b	0.77 ± 0.33 a	0.56 ± 0.38 b	0.52 ± 0.39 b
21.47	2,3-Pentanedione	0.58 ± 0.34 a	0.35 ± 0.13 b	0.36 ± 0.29 b	0.34 ± 0.16 b	0.40 ± 0.20 b	0.57 ± 0.26 a	0.38 ± 0.11 b	0.26 ± 0.22 c
24.27	Acetoin	3.57 ± 0.49 a	1.83 ± 0.51 c	3.00 ± 0.92 b	1.67 ± 0.66 c	3.01 ± 0.31 b	3.03 ± 0.68 a	2.48 ± 1.24 b	2.26 ± 0.73 b
28.29	Hexanal	0.44 ± 0.20 a	0.15 ± 0.04 c	0.33 ± 0.15 b	0.09 ± 0.05 d	0.19 ± 0.08 c	0.16 ± 0.06 c	0.34 ± 0.23 a	0.23 ± 0.15 b
31.99	n-Nonane	0.53 ± 0.12 a	0.06 ± 0.07 c	0.26 ± 0.06 b	0.06 ± 0.06 c	0.31 ± 0.08 b	0.23 ± 0.11	0.24 ± 0.21	0.25 ± 0.26
34.12	2-Heptanone	0.64 ± 0.15 a	0.41 ± 0.16 b	0.63 ± 0.03 a	0.26 ± 0.06 c	0.60 ± 0.11 a	0.52 ± 0.13 ab	0.45 ± 0.21 b	0.55 ± 0.21 a
35.55	Heptanal	0.32 ± 0.22 a	ND	0.31 ± 0.04 ab	ND	0.26 ± 0.09 b	0.13 ± 0.13 c	0.22 ± 0.23 a	0.18 ± 0.18 b
38.97	Benzaldehyde	ND	0.21 ± 0.05 a	0.22 ± 0.16 a	0.28 ± 0.08 a	0.05 ± 0.07 b	0.15 ± 0.16	0.14 ± 0.14	0.17 ± 0.11
39.26	Octanal	ND	0.08 ± 0.05 a	0.12 ± 0.11 ab	0.07 ± 0.05 ab	0.06 ± 0.01 ab	0.10 ± 0.10 a	0.04 ± 0.03 b	0.05 ± 0.04 ab
43.10	2-Nonanone	0.17 ± 0.05 a	ND	ND	ND	ND	0.03 ± 0.05	0.04 ± 0.08	0.04 ± 0.09
43.41	Nonanal	0.13 ± 0.11 a	ND	ND	ND	ND	ND	0.03 ± 0.07 b	0.05 ± 0.10 a
48.35	Benzaldehyde4-(1-methylethyl)-	0.04 ± 0.05 c	0.42 ± 0.11 b	0.28 ± 0.07 bc	0.71 ± 0.68 a	0.36 ± 0.27 b	0.45 ± 0.60	0.31 ± 0.16	0.32 ± 0.25
	Alcohols
8.63	Ethyl alcohol	0.83 ± 0.90 a	0.32 ± 0.13 b	0.28 ± 0.19 b	0.13 ± 0.07 c	0.23 ± 0.15 b	0.27 ± 0.08 b	0.23 ± 0.13 b	0.61 ± 0.80 a
25.81	Dimethyl silanediol	ND	1.02 ± 0.17 a	0.27 ± 0.17 c	0.85 ± 0.32 b	0.12 ± 0.04 d	0.34 ± 0.32 b	0.50 ± 0.42 a	0.56 ± 0.59 a
41.34	2-Ethyl-1 hexanol	0.19 ± 0.17 c	1.45 ± 1.17 a	1.13 ± 0.30 ab	0.92 ± 0.28 b	0.25 ± 0.16 c	0.77 ± 0.75 ab	1.05 ± 0.91 a	0.57 ± 0.41 b
RT	Volatile compounds	Yogurt Samples**					Days of Storage***
RT	Volatile compounds	C (control)	I1.0	I0.5	D1.0	D0.5	1	7	14
	Sulphur-containing compounds
13.79	Allyl mercaptan	ND	1.86 ± 2.41 a	0.41 ± 0.49 b	0.55 ± 0.12 b	0.40 ± 0.12 b	1.43 ± 1.90 a	0.25 ± 0.22 b	0.25 ± 0.20 b
20.34	Allyl methyl sulfide	ND	1.26 ± 0.49 b	0.61 ± 0.18 c	1.71 ± 0.57 a	1.29 ± 0.27 b	1.19 ± 0.89 a	0.71 ± 0.46 c	0.98 ± 0.69 b
31.34	Diallyl sulfide	ND	3.02 ± 1.44 a	2.00 ± 0.52 b	3.33 ± 0.78 a	2.47 ± 0.60 b	1.75 ± 1.25 b	2.11 ± 1.18 b	2.55 ± 1.81 a
32.78	Allyl n-propyl sulfide	ND	0.04 ± 0.04 b	0.01 ± 0.02 c	0.08 ± 0.02 a	0.01 ± 0.03 c	0.02 ± 0.05 b	0.02 ± 0.03 b	0.04 ± 0.04 a
35.34	Allyl methyl disulfide	0.29 ± 0.11 d	7.58 ± 1.39 b	4.38 ± 0.49 c	10.31 ± 3.04 a	8.75 ± 3.89 b	7.83 ± 5.33 a	4.93 ± 3.07 b	5.56 ± 3.55 b
35.89	1,3-Dithiane	ND	0.18 ± 0.03 b	0.20 ± 0.13 b	0.46 ± 0.13 a	0.19 ± 0.04 b	0.19 ± 0.19 b	0.17 ± 0.11 b	0.26 ± 0.20 a
38.59	Dimethyl trisulfide	ND	0.38 ± 0.17 b	0.20 ± 0.12 c	1.41 ± 0.23 a	0.25 ± 0.10 c	0.41 ± 0.54 b	0.40 ± 0.45 b	0.56 ± 0.63 a
42.84	Allyl disulfide	ND	23.03 ± 6.57 a	16.46 ± 6.93 c	24.60 ± 2.13 a	19.48 ± 2.63 b	14.42 ± 9.69 c	16.68 ± 9.97 b	18.98 ± 11.10 a
43.16	Allyl cis 1-propenyl di sulfide	ND	9.63 ± 2.01 a	3.98 ± 2.48 b	9.32 ± 1.58 a	2.87 ± 1.12 b	4.04 ± 3.67 c	5.53 ± 4.70 a	6.24 ± 4.21 a
44.84	Allyl methyl trisulfide	ND	0.89 ± 0.43 c	0.59 ± 0.31 c	3.19 ± 0.54 a	1.68 ± 0.29 b	0.87 ± 1.07 b	1.15 ± 1.27 ab	1.24 ± 1.32 a
44.96	2, 4-dimethyl-thiophene	ND	0.55 ± 0.29 a	0.37 ± 0.04 b	0.56 ± 0.22 a	0.21 ± 0.09 c	0.25 ± 0.18 c	0.35 ± 0.31 b	0.44 ± 0.29 a
48.65	Tetramethyl thiourea	2.26 ± 0.22	1.98 ± 0.57	1.81 ± 1.37	1.37 ± 0.29	1.36 ± 0.39	1.98 ± 0.97	1.67 ± 0.40	1.64 ± 0.80
	Esters
15.31	Ethyl acetate	ND	0.14 ± 0.22 d	0.15 ± 0.11 c	0.29 ± 0.19 a	0.18 ± 0.24 b	0.03 ± 0.07 c	0.24 ± 0.23 a	0.17 ± 0.16 b
34.01	Propanoic acid, butyl ester	0.04 ± 0.07 b	0.08 ± 0.08 b	0.09 ± 0.08 b	0.21 ± 0.18 a	0.08 ± 0.14 b	0.07 ± 0.09 b	0.15 ± 0.16 a	0.07 ± 0.09 b
45.24	Butanoic acid hexyl ester	0.30 ± 0.08 bc	0.69 ± 0.21 a	0.39 ± 0.21 b	0.71 ± 0.37 a	0.21 ± 0.03 c	0.31 ± 0.13 c	0.63 ± 0.38 a	0.47 ± 0.22 b
50.28	Arsenous acid, tris (trimethylsilyl) ester	0.12 ± 0.19 c	0.29 ± 0.14 a	0.16 ± 0.15 bc	0.22 ± 0.15 ab	0.24 ± 0.31 ab	0.04 ± 0.06 c	0.25 ± 0.15 b	0.34 ± 0.19 a
51.43	Silicic acid, diethyl bis(trimethylsilyl) ester	0.25 ± 0.08 c	0.54 ± 0.18 a	0.40 ± 0.45 b	0.28 ± 0.17 c	0.16 ± 0.07 d	0.38 ± 0.33 a	0.32 ± 0.19 b	0.29 ± 0.25 b
53.25	Trimethylsilyl 3-methyl-4-[(trimethylsilyl)oxy]benzoate	ND	0.49 ± 0.09 a	0.25 ± 0.18 b	0.22 ± 0.11 b	ND	0.21 ± 0.27	0.18 ± 0.17	0.20 ± 0.19
RT	Volatile compounds	Yogurt Samples**					Days of Storage***
RT	Volatile compounds	C (control)	I1.0	I0.5	D1.0	D0.5	1	7	14
	Acids
18.39	Acetic acid	0.33 ± 0.26 d	1.78 ± 0.44 a	0.79 ± 0.30 c	1.42 ± 0.87 b	0.97 ± 0.60 c	0.60 ± 0.44 b	1.36 ± 0.57 a	1.24 ± 0.91 a
30.00	Butanoic acid	0.38 ± 0.18 b	0.44 ± 0.12 b	0.69 ± 0.11 a	0.33 ± 0.09 b	0.73 ± 0.19 a	0.45 ± 0.15	0.55 ± 0.21	0.53 ± 0.27
31.59	Propanoic acid	ND	0.34 ± 0.09 a	0.20 ± 0.05 b	0.38 ± 0.10 a	0.17 ± 0.11 b	0.25 ± 0.17 a	0.19 ± 0.15 b	0.19 ± 0.16 b
33.22	3-Methyl pentanoic acid	ND	ND	ND	0.06 ± 0.06 a	ND	0.02 ± 0.05	0.02 ± 0.04	ND
40.13	Hexanoic (caproic) acid	41.31 ± 3.28 a	3.84 ± 2.72 c	20.64 ± 4.72 b	3.23 ± 1.83 c	24.04 ± 6.42 b	20.28 ± 15.18 a	19.27 ± 15.58 a	15.43 ± 15.79 b
42.50	Hexadecanoic acid	ND	0.97 ± 0.12 a	ND	0.78 ± 0.15 b	ND	0.32 ± 0.41 b	0.38 ± 0.49 a	0.40 ± 0.50 a
45.94	Octanoic (caprilic) acid	0.03 ± 0.06 c	0.86 ± 0.34 a	0.31 ± 0.21 b	0.98 ± 0.32 a	0.18 ± 0.08 bc	0.37 ± 0.29 b	0.63 ± 0.58 a	0.44 ± 0.41 b
49.53	Gibberellic acid	ND	0.26 ± 0.21 a	0.19 ± 0.23 ab	0.14 ± 0.09 b	0.13 ± 0.08 b	0.07 ± 0.07 b	0.20 ± 0.17 a	0.18 ± 0.21 a
	Aliphatic hydrocarbons
18.92	Heptane	0.55 ± 0.05 a	ND	0.23 ± 0.06 c	ND	0.28 ± 0.08 b	0.24 ± 0.23 a	0.22 ± 0.22 a	0.17 ± 0.21 b
36.51	Methyl propenyl disulfane	ND	0.90 ± 0.09 b	0.75 ± 0.35 c	1.34 ± 0.17 a	0.76 ± 0.15 c	0.68 ± 0.49 b	0.72 ± 0.42 b	0.86 ± 0.56 a
37.53	n-Decane	1.41 ± 0.52 a	0.59 ± 0.31 c	0.83 ± 0.38 b	0.41 ± 0.26 d	0.65 ± 0.33 c	0.69 ± 0.19 b	0.65 ± 0.65 b	1.03 ± 0.48 a
38.72	Dodecane 4-methyl	0.19 ± 0.09 a	ND	ND	ND	ND	0.02 ± 0.04 c	0.06 ± 0.12 a	0.04 ± 0.07 b
40.31	Dodecane. 2,6,10 trimethyl	0.28 ± 0.13 a	0.26 ± 0.15 a	0.22 ± 0.17 ab	0.31 ± 0.15 a	0.13 ± 0.18 b	0.17 ± 0.19 b	0.26 ± 0.12 a	0.32 ± 0.11 a
41.77	n-Undecane	0.14 ± 0.21 b	0.14 ± 0.05 b	0.17 ± 0.09 b	0.23 ± 0.08 a	0.07 ± 0.07 c	0.11 ± 0.12 b	0.18 ± 0.15 a	0.14 ± 0.10 b
42.16	Nonadecane	0.66 ± 0.52 a	0.07 ± 0.06 d	0.41 ± 0.32 b	0.11 ± 0.10 d	0.22 ± 0.18 c	0.28 ± 0.42 b	0.34 ± 0.38 a	0.28 ± 0.25 b
44.69	Dodecane	0.22 ± 0.23 bc	0.49 ± 0.13 a	0.20 ± 0.09 bc	0.34 ± 0.12 ab	0.08 ± 0.05 c	0.22 ± 0.21	0.29 ± 0.16	0.32 ± 0.21
55.60	Eicosane	1.32 ± 1.56 a	0.13 ± 0.11 d	0.51 ± 0.87 c	0.01 ± 0.02 d	0.93 ± 0.27 b	0.88 ± 1.33 a	0.69 ± 0.67 a	0.17 ± 0.33 b
RT	Volatile compounds	Yogurt Samples**					Days of Storage***
RT	Volatile compounds	C (control)	I1.0	I0.5	D1.0	D0.5	1	7	14
	Terpenes
25.17	Methylbenzene	0.31 ± 0.02 a	0.12 ± 0.14 c	0.25 ± 0.05 ab	0.20 ± 0.09 b	0.27 ± 0.05 ab	0.19 ± 0.11 b	0.26 ± 0.09 a	0.24 ± 0.09 ab
31.39	Ethylbenzene	1.03 ± 0.19 a	ND	ND	ND	ND	0.16 ± 0.33 b	0.24 ± 0.50 a	0.25 ± 0.49 a
31.88	1.3-dimethylbenzene	0.49 ± 0.11 a	0.12 ± 0.05 d	0.23 ± 0.07 c	0.16 ± 0.01 d	0.31 ± 0.10 b	0.22 ± 0.12 b	0.23 ± 0.19 b	0.28 ± 0.21 a
33.61	Ethenylbenzen	1.48 ± 0.48 a	0.27 ± 0.22 d	0.56 ± 0.26 c	0.21 ± 0.03 d	0.92 ± 0.39 b	0.54 ± 0.41	0.66 ± 0.50	0.86 ± 0.75
34.37	3-carene	0.28 ± 0.09 a	ND	0.10 ± 0.04 c	ND	0.14 ± 0.03 b	0.10 ± 0.11 b	0.13 ± 0.14 a	0.08 ± 0.09 b
39.05	⍺-pinene	0.43 ± 0.17 a	ND	0.20 ± 0.16 b	0.09 ± 0.01 c	0.31 ± 0.12 b	0.14 ± 0.16 b	0.23 ± 0.19 a	0.24 ± 0.25 a
37.66	β-pinene	0.19 ± 0.09 a	ND	ND	ND	ND	0.02 ± 0.05	0.05 ± 0.11	0.05 ± 0.10
39.93	d-Limonene	1.54 ± 0.43 a	0.08 ± 0.04 b	1.29 ± 0.95 a	0.07 ± 0.12 b	1.34 ± 0.17 a	0.98 ± 1.07	0.55 ± 0.66	0.48 ± 0.45
40.12	1-methyl-2-(1-methylethyl) benzene	0.95 ± 0.22 a	0.01 ± 0.03 b	1.03 ± 0.36 a	0.02 ± 0.06 b	0.93 ± 0.18 a	0.61 ± 0.57	0.57 ± 0.50	0.56 ± 0.54
41.06	γ- terpinene	1.49 ± 0.57 a	ND	0.38 ± 0.59 c	0.16 ± 0.08 d	0.77 ± 0.26 b	0.38 ± 0.42 c	0.54 ± 0.77 b	0.76 ± 0.75 a
46.54	Azulene	ND	0.30 ± 0.15 a	0.08 ± 0.08 c	0.28 ± 0.15 a	0.07 ± 0.06 c	0.10 ± 0.09 b	0.14 ± 0.14 a	0.15 ± 0.19 a
54.16	1,2-bis(trimethylsilyl) benzene	ND	0.77 ± 0.29 b	0.14 ± 0.13 c	0.99 ± 0.34 a	0.19 ± 0.10 c	0.19 ± 0.27 b	0.39 ± 0.42 a	0.46 ± 0.52 a
	Heterocyclic compounds
26.81	Hexamethyl cyclotrisiloxane	1.49 ± 0.30 d	8.98 ± 1.75 a	3.53 ± 3.28 c	5.03 ± 2.79 b	1.57 ± 0.23 d	4.55 ± 4.35	4.05 ± 3.00	4.00 ± 3.11
36.63	Octamethyl cyclotetrasiloxane	0.59 ± 0.13 c	3.11 ± 1.08 a	0.82 ± 0.28 c	1.50 ± 0.83 b	0.89 ± 0.48 c	1.24 ± 1.51	1.61 ± 1.08	1.39 ± 0.68
37.91	4- methyl-2-(1-propenyl)-1,3 oxathiane	ND	0.74 ± 1.07 a	0.06 ± 0.07 ab	0.34 ± 0.27 ab	0.14 ± 0.06 ab	0.12 ± 0.13	0.21 ± 0.26	0.47 ± 0.93
43.01	Decamethyl cyclopentasiloxane	ND	1.15 ± 0.18 a	0.24 ± 0.19 c	0.79 ± 0.54 b	0.14 ± 0.04 c	0.43 ± 0.5 b	0.58 ± 0.51 a	0.55 ± 0.54 a
46.39	1-methyl-4-[4,5-dihydroxyphenyl]-hexahydropyridine	ND	0.40 ± 0.13 a	0.29 ± 0.22 ab	0.33 ± 0.12 ab	0.18 ± 0.08 b	0.21 ± 0.19	0.31 ± 0.21	0.20 ± 0.15
46.73	5-methyl-2-phenyl-1H-Indole	0.12 ± 0.10 c	0.65 ± 0.59 b	0.18 ± 0.09 c	1.56 ± 0.51 a	0.13 ± 0.07 c	0.26 ± 0.39 c	0.74 ± 0.85 a	0.55 ± 0.68 b
47.62	Dodecamethyl cyclohexasiloxane	ND	1.17 ± 0.63 a	0.22 ± 0.09 b	0.94 ± 0.28 a	0.15 ± 0.07 b	0.38 ± 0.30 b	0.57 ± 0.48 ab	0.69 ± 0.76 a
52.00	1,1,1,3,5,5,5-Heptamethyltrisiloxane	ND	0.31 ± 0.22 a	0.25 ± 0.42 ab	0.15 ± 0.05 ab	ND	0.17 ± 0.34	0.18 ± 0.23	0.09 ± 0.09
56.23	1,2-dihydro-2,2,4-trimethylquinoline	1.15 ± 1.91	0.14 ± 0.18	0.79 ± 1.13	0.29 ± 0.39	0.93 ± 0.62	0.72 ± 1.54	1.06 ± 0.85	0.21 ± 0.13

Sensory parameters	Storage (day)	Yogurt samples
Sensory parameters	Storage (day)	C (control)	I1.0	I0.5	D1.0	D0.5
Appearance	1	4.71 ± 0.49 ^{a, AB}	4.71 ± 0.49 ^{a, AB}	4.43 ± 0.79 ^{a, AB}	4.86 ± 0.38 ^{a, A}	4.14 ± 0.69 ^{a, B}
	7	4.57 ± 0.53 ^{a, A}	4.57 ± 0.79 ^{a, A}	4.86 ± 0.38 ^{a, A}	4,86 ± 0.38 ^{a, A}	4.71 ± 0.49 ^{a, A}
	14	4.43 ± 0.53 ^{a, A}	4.43 ± 0.53 ^{a, A}	4.43 ± 0.53 ^{a, A}	4.71 ± 0.49 ^{a, A}	4.43 ± 0.53 ^{a, A}
Consistency (by spoon)	1	4.86 ± 0.38 ^{a, A}	4.00 ± 0.58 ^{a, B}	4.57 ± 0.53 ^{a, AB}	4.86 ± 0.38 ^{a, A}	4.29 ± 0.76 ^{a, AB}
	7	4.29 ± 0.49 ^{ab, A}	4.14 ± 0.90 ^{a, A}	3.86 ± 0.69 ^{ab, A}	4.43 ± 0.53 ^{a, A}	4.00 ± 0.81 ^{a, A}
	14	3.71 ± 0.76 ^{b, A}	3.57 ± 0.79 ^{a, A}	3.71 ± 0.76 ^{b, A}	4.29 ± 0.76 ^{a, A}	3.71 ± 0.76 ^{a, A}
Consistency (by mouth)	1	4.43 ± 0.53 ^{a, AB}	3.86 ± 0.90 ^{a, B}	4.57 ± 0.53 ^{a, AB}	4.71 ± 0.49 ^{a, A}	4.29 ± 0.49 ^{a, AB}
	7	4.43 ± 0.53 ^{a, A}	4.14 ± 0.69 ^{a, A}	4.00 ± 0.82 ^{a, A}	4.42 ± 0.53 ^{a, A}	4.14 ± 0.69 ^{a, A}
	14	4.14 ± 0.69 ^{a, A}	3.71 ± 0.76 ^{a, A}	4.14 ± 0.69 ^{a, A}	3.71 ± 0.76 ^{b, A}	4.00 ± 0.82 ^{a, A}
Odour	1	4.86 ± 0.38 ^{a, A}	4.43 ± 0.53 ^{a, A}	4.86 ± 0.38 ^{a, A}	4.71 ± 0.49 ^{a, A}	4.71 ± 0.76 ^{a, A}
	7	4.43 ± 0.53 ^{ab, AB}	4.00 ± 0.58 ^{a, B}	4.29 ± 0.49 ^{b, AB}	4.57 ± 0.53 ^{a, AB}	4.86 ± 0.38 ^{a, A}
	14	4.29 ± 0.49 ^{b, A}	4.14 ± 0.69 ^{a, A}	3.43 ± 0.53 ^{c, B}	3.71 ± 0.49 ^{b, AB}	3.71 ± 0.49 ^{b, AB}
Taste	1	4.71 ± 0.49 ^{a, A}	4.43 ± 0.79 ^{a, A}	4.71 ± 0.49 ^{a, A}	4.86 ± 0.38 ^{a, A}	4.71 ± 0.49 ^{a, A}
	7	4.14 ± 0.69 ^{ab, A}	3.86 ± 0.38 ^{a, A}	3.71 ± 0.49 ^{b, A}	4.29 ± 0.49 ^{ab, A}	4.29 ± 0.49 ^{a, A}
	14	3.85 ± 0.69 ^{b, A}	3.86 ± 0.69 ^{a A}	3.71 ± 0.95 ^{b, A}	3.86 ± 0.69 ^{b, A}	3.71 ± 0.62 ^{b, A}

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[1] *Corresponding author: aylaarslaner@bayburt.edu.tr