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

Park, C.W.; Drake, M.A.

doi:10.1111/1750-3841.12396

Cited by 40 publications

(14 citation statements)

References 97 publications

(136 reference statements)

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“…Lipid oxidation (LO) is a well-documented cause of quality deterioration in dairy powders [1]. Oxidation of unsaturated fatty acids (FA) results in the formation of a complex mixture of primary and secondary compounds including aldehydes, ketones, and alcohols that impart off-flavours and limit shelf-life and storage stability [2].…”

Section: Introductionmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

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Section: Introductionmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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“…We focused on VOCs as the molecular basis of flavor properties that are the most important characteristics in determining consumer acceptance . Dried dairy ingredients are used in several food and beverage preparations mainly in reason of their nutritional and sensory properties . In reason of the relevant interest for companies, we proposed different actual industrial case studies, by selecting a real set of samples from a food industry.…”

Section: Resultsmentioning

confidence: 99%

“…[28] Dried dairy ingredients are used in several food and beverage preparations mainly in reason of their nutritional and sensory properties. [30] In reason of the relevant interest for companies, we proposed different actual industrial case studies, by selecting a real set of samples from a food industry.…”

Section: Resultsmentioning

confidence: 99%

“…MS could help bring about new developments in the production of MP. All differences between SMP and WMP could be linked with the evidences of differences in the fat content considering that (1) fat distribution in dried dairy particles determines flavor release and flavor stability [30] and (2) milk fat oxidation may be affected by the contents of α-tocopherol, β-carotene, C18:1 cis and trans acids and conjugated linoleic acid. [45] SMP-A, close to the acceptable levels, contained lower amount of acetic acid and sulfur compounds.…”

Section: Resultsmentioning

confidence: 99%

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Rapid non‐invasive quality control of semi‐finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

et al. 2016

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In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley& Sons, Ltd.

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“…Lipid degradation in dairy products is a major cause of deterioration not only due to its undesirable implications for human health but also because it causes decreased overall quality and consumer acceptance [31]. Lipids, present in trace amounts in dairy ingredients, can become significant precursors for off-aromas.…”

Section: Lipid Degradationmentioning

confidence: 99%

Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

Tortorice

Ryo

et al. 2020

Molecules

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Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.

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

Cited by 40 publications

References 97 publications

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Rapid non‐invasive quality control of semi‐finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

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