Relationship of Methyl Sulfide and Flavor Score of Milk

Reddy, M.C.; Bassette, R.; Ward, G.M.; Dunham, James R.

doi:10.3168/jds.s0022-0302(67)87379-x

Cited by 35 publications

(6 citation statements)

References 11 publications

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“…Statistical analyses suggested that compounds such as butane-2-one and dimethyl sulphide (and to some extent ethanol and propane-2-one) were probable markers for feed offflavour. These findings were in agreement with those of a number of authors who either studied the volatile compounds characteristic of feed (or transmitted) offflavoured milk (Gordon & Morgan, 1972;Keller & Kleyn, 1972;Reddy, Bassette, Ward, & Dunham, 1967;Shipe et al, 1962;Wynn et al, 1960) or profiled the VOCs in milk from cows on different diets (Toso et al, 2002;Sen˜orans et al, 1996;Loney, Bassette, & Ward, 1963). Shipe et al (1962) found that ethanol imparted a sweet (vanilla-like) pleasant flavour in milk, whereas Randby, Selmer-Olsen, and Baevre (1998) reported that precautions were to be taken in feeding even wellfermented silages to lactating cows, as they claimed that these silages often contained ethanol in such amounts that a feed flavour might be imparted to milk.…”

Section: Discussionsupporting

confidence: 92%

HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

Mounchili

Wichtel

Bosset

et al. 2005

International Dairy Journal

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Section: Discussionsupporting

confidence: 92%

HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

Mounchili

Wichtel

Bosset

et al. 2005

International Dairy Journal

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“…Keller and Kleyn (1972) related total peak areas of gas chromatograms with haylage flavor (a feed flavor defect) scores, finding a correlation between total chromatogram area and intensity of off-flavor. Reddy et al (1967) found that methyl sulfide concentrations were negatively correlated with flavor quality scores for raw milk and that commercial pasteurization removed 95% of the methyl sulfide. These papers suggested that GC could be used as an objective method for quantifying off-flavors in fluid milk, not fully taking into account the limitations of GC.…”

Section: Instrumental Analysis Of Flavorsmentioning

confidence: 97%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

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Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.

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“…Synergistic interactions exhibilted by mixtures probably play an important role in giving butter its unique flavor and aroma. Reddy et al (1967). *From Patton (1964); his values for acetic, butyric and caproic acids were 54, 6.8 and 5.4 respectively.…”

Section: Individual Thresholdsmentioning

confidence: 96%

Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

Siek

Albin

Sather

et al. 1969

Journal of Food Science

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SUMMARY —Taste thresholds of 31 volatile compounds found in butter were measured in deodorized butteroil and thresholds of seven volatiles were measured in fresh butter. Thresholds of mixtures of each of the major classes of volatile compounds (free fatty acids from C2 through C12, gamma‐lactones from C7 through C11, even‐numbered deltalactones from C8 through C14 and methyl ketones from C3 through C13 except C12 were determined as well as thresholds of single compounds of these classes. Butyric acid, diacetyl, delta‐decalactone, 2‐nonanone, gamma‐undecalactone and n‐hexanal, oftreported constituents of milk fat, had thresholds in butteroil of 0.66, 0.055, 1.4, 7.7, 0.95 and 0.19 ppm, respectively. The threshold of a mixture of free fatty acids from C2 through C12 was 0.55 ppm. Synergistic interactions among methyl ketones and free fatty acids were pronounced and interactions among aldehydes were weak, while interactions among lactones were not apparent.

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Relationship of Methyl Sulfide and Flavor Score of Milk

Cited by 35 publications

References 11 publications

HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

A 100-Year Review: Sensory analysis of milk

Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium

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