Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

Abstract

Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.The primary dry milk product manufactured in the U.S. is nonfat dry milk. It is mainly produced by spray drying of milk. The main advantages of drying are reduction in transport and storage costs, and convenience of use in formulations. The drying process is a continuation of a concentration process to produce a stable, low moisture product with minimum sensory changes and specific functional properties (i). Based on pre-heat treatment prior to spray drying, three types of NDM are produced: low heat (not over 71°C for 2 min), 108

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

“…These FFA are generated by enzymatic hydrolysis of ester bonds of triglycerides. Oxidized flavors are due to autoxidation of FA and are characterized by cardboard, metallic, and mushroom flavors (Karagül-Yüceer et al, 2003).…”