Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration

Abstract

This study aimed to evaluate the impact of adding Lacticaseibacillus casei (0.2 g/L) and xique-xique jam (10 g/100 g) to goat milk yogurt during storage (1, 14, and 28 days). The yogurts were characterized regarding sugar profiles, organic acids, volatile compounds, and sensory attributes using Preferred Attribute Elicitation (PAE) methodology. Three formulations were prepared: (CY) control (with sucrose), (XY) with xique-xique jam, and (PY) with xique-xique jam and L. casei. Results showed that XY exhibited higher sugar content, but organic acid and volatile compound profiles were similar to CY. PY showed lower sugar content (galactose and glucose), higher organic acid content (lactic acid and propionic acid), and higher volatile compounds concentration. It presented improved sensory characteristics, with higher herbaceous aroma and flavor, dairy aroma, sweet aroma and taste, and typical aroma and flavor. Furthermore, it had a lower goat aroma and flavor and cheese aroma. There was an increase in some volatile compounds in CY and XY during storage, while PY had a peak at 14 days. Results suggest that probiotic addition may improve the volatilomic, fermentation profile, and sensory characteristics of yogurts added with xique-xique jam. Furthermore, PAE could be used to characterize the aroma and flavor attributes.