The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream

Abstract

This is the first of a series of three papers on the flavour of milk and dairy products see also Urbach25 and McSweeney30. It gives the background to flavour science and then deals with the flavour of milk, heated milks, milk powders, butter, cream and fermented milks, with stress on the compounds with sensory impact.

Esters and their biosynthesis in fermented dairy products: a review

“…Whereas the non-volatile compounds contribute to the taste, it is the volatile compounds that contribute to both the taste and aroma of dairy products. Detailed information on the flavour of dairy products can be found in several reviews on this topic (Fox & Wallace, 1997;McSweeney, 1997;Nursten, 1997;Urbach, 1997;McSweeney & Sousa, 2000;Marilley & Casey, 2004). The aroma of dairy products is comprised of a vast array of volatile compounds, such as alcohols, aldehydes, esters, dicarbonyls, short to medium-chain free fatty acids, methyl ketones, lactones, phenolic compounds and sulphur compounds (Urbach, 1993(Urbach, , 1995(Urbach, , 1997.…”

Multi-channel open tubular traps for headspace sampling, gas chromatographic fraction collection and olfactory assessment of milk volatiles

“…The aroma descriptors reported by the evaluators for each of the individual compounds generally matched the descriptors reported in the literature [2,5,27]. A fairly neutral background was described for the recaptured single compounds and the overall milk profile captured from the unspiked UHT milk (Table 4).…”

“…For each sample nine secondary MCTs were each desorbed in the portable sniffing device at specific temperatures with a flow of nitrogen gas of 20 ml/min. 2 Olfactory evaluation of the extracted overall milk aroma (primary MCTs, not GCFC) of long life packaged UHT milk (2% milk fat): spiked and unspiked. The MCTs were desorbed in the portable sniffing device from 24 °C to 185 °C over a period of 60 minutes with a flow of nitrogen gas of 20 ml/min.…”

“…The ultra high temperature (UHT) treatment of milk imparts an undesirable cooked (cabbage, sulphurous, stale, heated, sterile milk) flavour to packaged long life milk [1][2][3][4]. Analytical methods that have been used to study the aroma of dairy products are gas chromatography mass spectrometry (GC-MS) and gas chromatography olfactometry (GCO) [5][6][7][8].…”

Significance of 2-heptanone in evaluating the effect of microfiltration/pasteurisation applied to goats’ milk

“…The volatile compounds showed to be able to discriminate milk subjected to different heat treatments: among all the compounds detected, methyl ketones seemed to have a high correlation to the severity of heat treatment on drinking milk (Nursten, 1997;. A preliminary evaluation by solid-phase microextraction (SPME) of the concentration of these compounds in different milk categories found 2-heptanone as a possible discriminating parameter (Povolo, Contarini, & Giangiacomo, 2002).…”