Off-Flavor Compounds in Spray-Dried Skim Milk Powder

Shiratsuchi, Hideki; Shimoda, Mitsuya; Imayoshi, Kazuhiro; Noda, Kazuhiro; Osajima, Yutaka

doi:10.1021/jf00042a014

Cited by 29 publications

(16 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Alkane compounds could have derived from the automatic oxidation of free fatty acids in milk. Their odor thresholds were high and they had a weak odor in the milk [32]. In this study, ketone and alkane compounds were found almost exclusively in the USM.…”

Section: Resultsmentioning

confidence: 87%

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

Tong

Wang

et al. 2019

Molecules

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 87%

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

Tong

Wang

et al. 2019

Molecules

View full text Add to dashboard Cite

show abstract

“…Shiratsuchi and coworkers (4) showed that lactones were key flavor compounds of NDM. Lactones contributed to sweet and fatty flavors in milk powder (Table II).…”

Section: Resultsmentioning

confidence: 99%

“…The contributors of oxidized flavor in dairy foods are not well known. The alkanals and alkenals with more than six carbon atoms as well as ketones are the typical volatiles generated by lipid oxidation (4,20). (E)-4,5-Epoxy-(E)-2-decenal was identified as an aromaactive compound with a metallic, green note in NDM (Table II).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

Karagül‐Yüceer

Drake

Cadwallader

2002

ACS Symposium Series

View full text Add to dashboard Cite

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

show abstract

“…These off‐flavors increased with storage time and were correlated to an increase in various lipid oxidation products. Aldehydes and ketones are among the main volatile compounds responsible for off‐flavors in WMP and SMP (Shiratsuchi and others ; Karagul‐Yuceer and others ; Karagul‐Yuceer and others ; Carunchia Whetstine and others ; Lloyd and others , ). Lipid oxidation and flavor of both SMP and WMP can be influenced by many factors including light exposure, anti‐oxidant addition, preheating treatment, storage temperature, nitrogen flushing, moisture content, and relative humidity (Hall and Lignert ; McCluskey and others ; Stapelfeldt and others ; Hardas and others ; Lloyd and others ).…”

Section: Flavor Deterioration In Dairy Productsmentioning

confidence: 99%

The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

Park

Drake

2014

Journal of Food Science

View full text Add to dashboard Cite

Dried dairy ingredients are utilized in various food and beverage applications for their nutritional, functional, and sensory properties. Dried dairy ingredients include milk powders of varying fat content and heat treatment and buttermilk powder, along with both milk and whey proteins of varying protein contents. The flavor of these ingredients is the most important characteristic that determines consumer acceptance of the ingredient applications. Lipid oxidation is the main mechanism for off-flavor development in dried dairy ingredients. The effects of various unit operations on the flavor of dried dairy ingredients have been investigated. Recent research documented that increased surface free fat in spray dried WPC80 was associated with increased lipid oxidation and off-flavors. Surface free fat in spray-dried products is fat on the surface of the powder that is not emulsified. The most common emulsifiers present in dried dairy ingredients are proteins and phospholipids. Currently, only an association between surface free fat and lipid oxidation has been presented. The link between surface free fat in dried dairy ingredients and flavor and flavor stability has not been investigated. In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms.Keywords: dairy powders, flavor, free fat, lipid oxidation, spray drying Practical Application: Dried dairy ingredients are utilized in various food and beverage applications for their nutritional, functional, and sensory properties. Lipid oxidation is the main mechanism for off-flavor development in dried dairy ingredients, and the distribution of fat may play a critical role in flavor and flavor stability. Some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms.

show abstract

Off-Flavor Compounds in Spray-Dried Skim Milk Powder

Cited by 29 publications

References 8 publications

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

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

Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

Contact Info

Product

Resources

About