Volatile Flavor Components of Stored Nonfat Dry Milk

Karagül‐Yüceer, Yonca; Cadwallader, Keith R.; Drake, M.A.

doi:10.1021/jf010648a

Cited by 115 publications

(114 citation statements)

References 42 publications

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“…The corresponding alcohols, 3-methylbutanol and 2-methylbutanol, have impact on alcoholic and fruity odours (Thierry & Maillard, 2002). The branched-chain acids (2-methylpropanoic acid, 3-methylbutanoic acid and 2-methylbutanoic acid) are responsible for sweaty, rancid, faecal, putrid, ester and rotten fruit-like flavours (Brennand, Ha, & Lindsay, 1989;Karagu¨l-Yu¨ceer, Cadwallader, & Drake, 2002;Marilley & Casey, 2004;Moio, Piombino, & Addeo, 2000;Rychlik & Bosset, 2001a;Thierry & Maillard, 2002).…”

Section: Sde-mentioning

confidence: 99%

Aroma characterisation of Gouda-type cheeses

Leuven¹,

Caelenberg²,

Dirinck³

2008

International Dairy Journal

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The aim of this study was to characterise flavour differences between short-ripened Gouda-type cheeses produced from raw and pasteurised milk and to follow, in the case of pasteurised milk cheeses, flavour evolution during ripening. The volatile composition of the cheeses was studied using a combination of simultaneous steam distillation-extraction and gas chromatography-mass spectrometry. Visualisation of the analytical results was performed by principal component analysis. A clear differentiation between raw milk cheese and pasteurised milk cheese was observed and the evolution of the volatile composition of the pasteurised cheese samples during ripening was clearly demonstrated. Partial least squares regression was used to examine possible relationships between the chemical-analytical and sensory descriptive data. r

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Section: Sde-mentioning

confidence: 99%

Aroma characterisation of Gouda-type cheeses

Leuven¹,

Caelenberg²,

Dirinck³

2008

International Dairy Journal

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“…Some of these compounds are formed during milk pasteurisation/heating [18]. 2-Phenylethanol (floral/rose), found in all goat cheeses analysed here, results from phenylalanine degradation and has also been associated previously with floral/rose-like odour [20].…”

Section: Characterisation Of Volatile Compoundsmentioning

confidence: 99%

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Povéda

Sánchez‐Palomo

Pérez-Coello

et al. 2008

Dairy Sci. Technol.

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-The volatile compounds of several semi-hard goat's milk cheeses from different regions of Spain were isolated by Steam Distillation Extraction (SDE) and analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Sniffing. About 50 volatile compounds were identified from GC-MS analysis. Of these, the compounds contributing most to cheese aroma were short-chain fatty acids, especially 3-methylbutanoic acid (sweat, acid, rancid), a large number of ketones (dairy, cooked), some lactones including δ-decalactone (fruity), ethyl esters of hexanoic and dodecanoic acid (fruity), some benzene compounds including phenylacetaldehyde (dry fruit) and also 1-hexanol (green). Principal Component Analysis of the volatile compounds distinguished four cheeses from the rest in terms of their different content in some volatile compounds, i.e., 2-phenylethanol, decanoic acid ethyl ester, 2-pentadecanone, octanoic acid, tetradecanoic acid, 3-hydroxy-2-butanone, 2-heptanone, 2-nonanone and 2-heptanol. A good correlation between some sensory attributes and specific volatile compounds was observed, e.g., medium-chain fatty acids (octanoic, decanoic and tetradecanoic acids) correlated positively (P < 0.05) with animal odour.goat cheese / volatile compounds / GC-MS / olfactometry / sensory attributes Résumé -Composés volatils, profil olfactométrique et évaluation sensorielle de fromages dechèvre espagnols à pâte semi-dure. Les composés volatils de plusieurs fromages de chèvre à pâte semi-dure de différentes régions d'Espagne ont été extraits par distillation à la vapeur et analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CG-SM) et par chromatographie en phase gazeuse-sniffing. Environ 50 composés volatils ont été identifiés par CG/SM. Parmi ceux-ci, les composés trouvés comme contribuant le plus à l'arôme du fromage ont été les acides gras à courte chaîne, en particulier l'acide 3-méthylbutanoïque (doux, acide, rance), un grand nombre de cétones (lait, cuit), quelques lactones incluant la δ-decalactone (fruité), les esters d'éthyle d'acide hexanoïque et dodecanoïque (fruité), quelques composés benzèniques incluant le phénylacétaldéhyde (fruit sec) et aussi l'1-hexanol (vert). L'analyse en composantes principales des composés volatils a distingué 4 fromages, ayant par rapport aux autres des teneurs différentes en quelques composés volatils, à savoir le 2-phényléthanol, l'ester d'éthyle d'acide decanoïque, la 2-pentadecanone, l'acide octanoïque, l'acide tetradecanoïque, la 3-hydroxy-2-butanone, la 2-heptanone, la 2-nonanone et le 2-heptanol. Une bonne corrélation était observée entre certains attributs sensoriels et certains composés volatils spécifiques, par exemple les acides gras à chaîne moyenne (octanoïque, decanoïque et tetradecanoïque) étaient positivement corrélés (P < 0,05) avec l'odeur animale.fromage de chèvre / composés volatils / CG-SM / olfactométrie / attributs sensoriels

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“…Another potential application of milk metabolomics would be to identify the presence of ''barny'' or ''cowy'' contaminants to milk, which are known to produce off-odors and flavors to milk. A large percentage of these are caused by just a few types of metabolites such as cresols, indoles, phenols and conjugates thereof (Bassette et al 1986;Karagül-Yüceer et al 2002). In addition to GC/MS and LC/MS, another technique for the analysis of complex mixtures, nuclear magnetic resonance (NMR), has gained popularity in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the biochemical variability of bovine milk using metabolomics

et al. 2009

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Bovine milk contains a complex mixture of metabolites, which were identified by liquid and gas chromatography mass spectrometry methods. With the aid of new software methods, spectral assignment was carried out, enabling the identification of 223 metabolites. Those included amino acids, lipids, carbohydrates, nucleotides, energy metabolites, vitamins, cofactors and short peptides. Metabolite concentrations were compared between 10 bovine milk varieties, differing in brand, fat content, expiry date, package type and farming method. Principal components analysis showed a clear separation of the different milk varieties. Whole milk could be distinguished from reduced fat and fat free milk by higher lipid metabolites like free fatty acids, cholesterol and 1,2-dipalmitoylglycerol. But also, the reduced fat varieties had lower levels of vitamin E. In comparing organic to conventional milk, 14 named metabolites were statistically different between the two farming methods. This shows the potential of identifying farming-method-specific biomarkers upon analysis and validation of a larger sample size. Finally, high biochemical variability was shown in conventional whole milk derived from different producers. The distinct biochemical profiles of milk varieties shows the utility of metabolic profiling for authentication of milk varieties, and for deriving potential markers that can serve as signatures for a particular milk.

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Volatile Flavor Components of Stored Nonfat Dry Milk

Cited by 115 publications

References 42 publications

Aroma characterisation of Gouda-type cheeses

Aroma characterisation of Gouda-type cheeses

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Characterization of the biochemical variability of bovine milk using metabolomics

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