Flavour of heated milks. A review

Calvo, María Sol Rodríguez; Hoz, Lorenzo de la

doi:10.1016/0958-6946(92)90001-3

Cited by 92 publications

(90 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Methionine and cystein can be degraded into methanethiol [1], oxidation of methanethiol can lead to the formation of dimethyl disulfide and dimethyl trisulfide [3,7]. Calvo and De la Hoz [2] suggested that dimethyl disulfide may be formed from the release of the activated sulfydryl groups of β-lactoglobulin during the heat denaturation of whey proteins. Sulfur compounds often have very low sensory thresholds, and thus they contribute to the flavor or off-flavor of many food products, even at very low concentrations [14].…”

Section: Resultsmentioning

confidence: 99%

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

View full text Add to dashboard Cite

-Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 • C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 • C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation.whey protein concentrate / volatile formation / solid phase microextraction / gaschromatography Résumé -Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide. Le concentré de protéines de lactosérum (CPL) est un ingrédient nutritif de plus en plus utilisé dans de nombreux produits alimentaires traditionnels ou nouveaux. Conservé à tempé-rature ambiante, il a une durée de vie de 9 à 18 mois. Juste après fabrication, le CPL a une flaveur fade ou légèrement laitière de lactosérum. Cependant des défauts de flaveur peuvent se dévelop-per au cours du stockage et devenir un facteur limitant majeur pour son utilisation ultérieure dans des formules délicates. Pour comprendre le développement de défauts de flaveur au cours du stockage, des échantillons de CPL 80 et de poudre de CPL 80 (poudre sous atmosphère d'oxygène ou non), ont été stockés à 35, 40 et 45 • C sur une période de 15 semaines. Des composés volatils sélectionnés (disulfure de diméthyl, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol et 2-nonanol) ont été analysés par chromatographie en phase gazeuse après microextraction en phase solide. Les résultats ont montré que les concentrations de la plupart de ces composés augmentaient au cours du stockage, surtout à 45 • C. Il se formait plus de composés d'oxydation des lipides dans les poudres de CPL que dans le CPL, cependant plus faiblement en l'absence d'oxygène. concentré de protéines de lactosérum / composé volatil / microextraction en phase solide / chromatographie en phase gazeuse Abbreviations: WPC: regular 80% whey protein concentrate; HS: head space; SPME: solid phase microextraction; GC: gas chromatography; MS: mass spectrometry; HPLC: high performance liquid chromatography; FID: flame ionization detector; RI: retention index.

show abstract

Section: Resultsmentioning

confidence: 99%

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…The Maillard reaction occurring in heated milk is one of the most important causes of nutritional loss [3], and the formation of off-flavors [4]. In addition, it induces the formation of yellow and brown pigments, the polymerization of milk protein as well as other chemical modifications [5].…”

Section: Introductionmentioning

confidence: 99%

The fluorimetric FAST method, a simple tool for the optimization of microwave pasteurization of milk

Tessier¹,

Gadonna‐Widehem

Laguerre

2006

Molecular Nutrition Food Res

View full text Add to dashboard Cite

The effect of microwave pasteurization of cow's milk on its nutritional quality was examined by the FAST method (Fluorescence of Advanced Maillard products and Soluble Tryptophan). Raw milk samples were submitted to different laboratory scale in batch microwave treatments using a central composite experimental design based on specific power and treatment time. The FAST index and bacterial count were monitored to assess protein denaturation, modification by the Maillard reaction and pasteurization efficiency, respectively. High discrimination between samples indicated that the FAST method is a potent tool for estimating the deterioration of the milk quality during experimental microwave treatment. Thus, the FAST index can be effectively used as the continuous response in experimental designs set up and to maximize information economically. In short, the FAST method allows us to retain the rapidity of experimental design while providing the advantages of convenience and low cost.

show abstract

“…Vankatachalm and McMahon (1991) verified a drop in the pH and associated it with browning reactions that take place in the milk. The Maillard reaction is also a source of volatile sulphur compounds in heated milk (Badings, Neeter, & Van Der Pol, 1978;Calvo & De la Hoz, 1992), which are in turn responsible for the cooked flavour in UHT milk (Badings, 1991;Patrick & Swaisgood, 1976). Colour is an important parameter in UHT milk that may affect consumer acceptability.…”

Section: Physico-chemical and Enzymatic Reactionsmentioning

confidence: 99%

Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods

Richards

Buys

Kock

2016

International Dairy Journal

View full text Add to dashboard Cite

Survival analysis based on consumers' acceptance or rejection of milk of different storage ages, was used to validate the shelf life of low fat UHT milk in high density polyethylene (HDPE) bottles, as determined by a multivariate accelerated shelf life test (MASLT) in a prior study (Richards, De Kock, & Buys, 2014). UHT milk samples between 120 and 290 d of storage were evaluated. On the basis of 50% of consumers rejecting the product, the shelf life of the UHT milk was estimated to be 214 d, validating the shelf life of 211 d estimated by the MASLT. In addition to this, consumers were asked to complete check-all-that-apply (CATA) attribute questions and rate the acceptability of the milk. Physico-chemical and enzymatic properties of the UHT milk of various ages was also evaluated. The consumers noted positive sensory attributes more frequently in fresher milk samples with an increase in negative attributes with storage. Along with this, the hedonic scores for the UHT milk also decreased and physico-chemical and enzymatic reactions associated with the deterioration of UHT milk increased as the milk was stored for longer time periods.

show abstract

Flavour of heated milks. A review

Cited by 92 publications

References 40 publications

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

The fluorimetric FAST method, a simple tool for the optimization of microwave pasteurization of milk

Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods

Contact Info

Product

Resources

About