EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURES

Authors


  • This project was funded by the California Dairy Research Foundation. The authors thank Michele Keziah for assistance with threshold analysis and Mary Carunchia-Whetstine and Youngmo Yoon for assistance with models. We also thank threshold participants and the descriptive sensory evaluation panel for their participation and insights during training and product evaluation.

Author to contact: TEL: 919-513-4598; FAX: 919-515-7124; EMAIL: mdrake@unity.ncsu.edu

ABSTRACT

The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP.

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