Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Zhang, Xiaomei; Ai, Nasi; Wang, J.; Tong, Lingjun; Zheng, Fuping; Sun, Baoguo

doi:10.3168/jds.2015-10773

Cited by 29 publications

(20 citation statements)

References 49 publications

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“…Dimethyl sulphide was highest in TMR samples and dimethyl sulfone was higher in GRS and CLV samples possibly due to the presence of more digestible proteins [1]. The ester compounds, ethyl (Z)-2-butenoate (fermented, chemical, caramel), ethyl acetate (ethereal, fruity, sweet), ethyl hexanoate, ethyl octanoate (wax, sweet, apple), ethyl pentanoate (fruity, acidic, green), methyl butanoate (fruity, apple, fusel), and methyl hexanoate (fruity, pineapple, ether), were all significantly higher in pTMR samples, possibly due to the amount of ethanol available to form ethyl esters, and methanol to form methyl esters, a reaction that can occur spontaneously, or be catalyzed by esterases or lipases produced by lactic acid bacteria [82,83]. Heptanal was more closely correlated with pGRS milk samples at day nine.…”

Section: Volatile Analyses (Feed Raw and Pasteurized Milk)mentioning

confidence: 99%

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

et al. 2019

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The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.Molecules 2020, 25, 26 2 of 28 of forage type on milk fat and composition, and highlighted the need to evaluate the impact of feeding systems on other aspects of milk fat quality, such as flavor and oxidative stability. Milk produced from many supplemented and altered diets have been investigated, including supplementation with flaxseed [8], lipid complex [9], crude protein [10], iodine [11] marine algae [12], oregano and caraway essential oils [13], hull-less barley [14] and sunflower/fish oil [15]. These studies focused mainly on animal production performance, milk composition, milk yield, milk fatty acid composition, and to a lesser extent on the flavor and sensory characteristics of milk. The study by O'Callaghan, et al. [16] investigated the influence of four supplemental feed choices for pasture-based cows on the fatty acid and volatile profile of milk. Some studies have also evaluated the effect of storage conditions on the microbiological quality of milk [17,18]. In the present study, the volatile profile and free fatty acid (FFA) content of the milk samples were evaluated over a 14-day storage period at 4 • C in order to ascertain the level of lipid oxidation occurring within the milk, and to track volatile compounds forming or changing during refrigerated storage. Free fatty acids (FFAs) in milk are produced by two mechanisms, namely incomplete esterification in the mammary gland before lipid excretion [19] or lipid hydrolysis after milking and during storage [20]. The FFAs influence product quality, flavor, nutrition, and texture, and...

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Section: Volatile Analyses (Feed Raw and Pasteurized Milk)mentioning

confidence: 99%

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

et al. 2019

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“…The type and content of flavor compounds of the RSM, PSM, and USM were analyzed (Table 2). Based on the qualitative and quantitative analysis of GC-MS, a total of 14 volatile compounds was found in the three skim milk samples, which were identified in previous reports [19,27]. As shown in Table 2, it was observed that the types of volatile compounds had significant differences among the three samples.…”

Section: Resultsmentioning

confidence: 63%

“…In general, the acids from the hydrolysis of triacylglycerols (TAG) were the key flavor components in the milk [19,33]. Hexanoic acid and octanoic acid had oily and waxy aromas, and they were precursors for other flavor compounds, such as methyl ketones, alcohols, and esters [28].…”

Section: Resultsmentioning

confidence: 99%

“…Currently, reports on the improvement of skim milk flavor by changing the process parameters are very rare. In our previous study, we improved the skim milk flavor profiles by lipase-catalyzed reactions and preheating at a lower temperature [19,20]. In this study, raw milk under different preheating treatments (85 °C, 15 s and 137–141 °C, 4 s) was centrifuged to create skim milk samples of satisfying milk flavor.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

Tong

Wang

et al. 2019

Molecules

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Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 °C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137–141 °C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 °C, 15 s) and USM (skim milk obtained by preheating at 137–141 °C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (p < 0.05) than that of the PSM and RSM (skim milk without preheating). Principal component analysis (PCA) with E-Nose (electronic nose) showed that the RSM had significant differences in the milk aroma compared with the PSM and USM. Furthermore, it was found that there were good relationships between volatile compounds and sensory attributes by partial least squares regression (PLSR) analysis. These findings provided insights into improving the flavor quality of skim milk by preheating treatment instead of any flavor additives.

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“…Thus, skim milk is suitable for people with hypertension or arteriosclerosis, the elderly, and people controlling their weight. Furthermore, normal people may prevent nutrition-based diseases initiated by high fat and high cholesterol levels [3,4].…”

Section: Introductionmentioning

confidence: 99%

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

et al. 2019

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In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min) on the physicochemical properties of millet skim milk were studied. The parameter changes caused by the above treatment were evaluated via color analysis, physicochemical analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Soaking in water containing NaHCO3 had a significant (p < 0.05) effect on pH, specific gravity, viscosity, and stability. The blanching treatment had a significant (p < 0.05) influence on the total solids of the samples. However, blanching only slightly affected the physical properties of the samples. In addition, soaking and blanching treatments had significant (p < 0.05) effects on the b* value of millet skim milk beverage, whereas there was no significant (p > 0.05) change in L* and a*. SDS-PAGE analysis indicated that the blanching treatment had a significant (p < 0.05) effect on band 5 and band 6 and that the soaking treatment also had a significant effect on the bands of 6 and 7 (p < 0.05). By analyzing the substantial effects, we concluded that the optimum process conditions were soaking with 0.5 g/100 mL NaHCO3 solution and blanching for 15 min.

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Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Cited by 29 publications

References 49 publications

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

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