The whole sensometabolome
of a typical dairy milk dessert was decoded
to potentially serve as a blueprint for further flavor optimization
steps of functional fat-reduced food. By applying the sensomics approach,
a wide range of different dairy volatiles, semi and nonvolatiles,
were analyzed by ultrahigh-performance liquid chromatography tandem
mass spectrometry with or without derivatization presteps. While for
volatile sulfur compounds with low odor thresholds, headspace solid-phase
microextraction gas chromatography was established, abundant carbohydrates
and organic acids were quantified by quantitative 1H nuclear
magnetic resonance spectroscopy. Validated quantitation, sensory reconstitution,
and omission studies highlighted eight flavor-active compounds, namely,
diacetyl, δ-tetra-, δ-hexa-, and δ-octadecalactone,
sucrose, galactose, lactic acid, and citric acid as indispensable
for flavor recombination. Furthermore, eight odorants (acetaldehyde,
acetic acid, butyric acid, methanethiol, phenylacetic acid, dimethyl
sulfide, acetoin, and hexanoic acid), all with odor activity values
>1, additionally contributed to the overall flavor blueprint. Within
this work, a dairy flavor analytical toolbox covering four different
high-throughput methods could successfully be established showing
potential for industrial applications.