Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations

Day, E.A.; Lillard, D. A.; Montgomery, M. W.

doi:10.3168/jds.s0022-0302(63)89034-7

Cited by 66 publications

(27 citation statements)

References 12 publications

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“…l-Octen-3-one (mushroomlike) has been described as having a metallic odor (21). l-Octen-3-one was reported as a responsible compound for metallic off-flavor in milk (23). It is formed by oxidation of arachidonic acid.…”

Section: Resultsmentioning

confidence: 99%

Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

Karagül‐Yüceer

Drake

Cadwallader

2002

ACS Symposium Series

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Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.The primary dry milk product manufactured in the U.S. is nonfat dry milk. It is mainly produced by spray drying of milk. The main advantages of drying are reduction in transport and storage costs, and convenience of use in formulations. The drying process is a continuation of a concentration process to produce a stable, low moisture product with minimum sensory changes and specific functional properties (i). Based on pre-heat treatment prior to spray drying, three types of NDM are produced: low heat (not over 71°C for 2 min), 108

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Section: Resultsmentioning

confidence: 99%

Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

Karagül‐Yüceer

Drake

Cadwallader

2002

ACS Symposium Series

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“…In addition, the perception of the mixture is determined by the odour thresholds of the compounds that are mixed and their individual psychometric functions. It is also possible that subthreshold addition or synergy can occur between volatile compounds, so that a number of compounds present at concentrations that are below threshold, or possess no odour activity when assessed individually, may in fact contribute or possess odour activity when mixed [16].…”

Section: Perception Of Odourmentioning

confidence: 99%

Gas chromatography-olfactometry

2006

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ReviewGas chromatography-olfactometry GC-olfactometry (GC-O) refers to the use of human assessors as a sensitive and selective detector for odour-active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour-active compounds by using a series of extract dilutions, whereas detection frequency and direct-intensity methods measure odouractive compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC-O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC-O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.

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“…This may be one way the brain protects itself from an overload of information. Synergistic interactions are not so well understood, but there are some hints that several sub-threshold compounds might act to stimulate the olfactory sense when present together (Day et al 1963). It is reasonable to think that an olfactory receptor cell with multiple receptor sites for odorant binding, which is only semi-specifically tuned to respond to a range of chemical compounds, might ''see" three different compounds present in a mixture, all of which are below their individual thresholds, and produce a summated response to the combined influence of all three.…”

Section: Instrumental-sensory Relationsmentioning

confidence: 99%

The Sense of Smell in Food Quality and Sensory Evaluation

Lawless

1991

Journal of Food Quality

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The sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andJavor characteristics in driving consumer acceptability of foods. Assessing olfactory-mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual difSerences in olfactory acuity, as suggested by the existence of spec#c anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difjicult. In spite of these challenges, the human sense of smell is the ultimate discriminator offood aroma andflavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food ftavors have been identzjied, these must be cross-referenced against human sensitivities in order to estimate their sensory impact.

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Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations

Cited by 66 publications

References 12 publications

Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

Aroma Characterization of Fresh and Stored-Nonfat Dry Milk

Gas chromatography-olfactometry

The Sense of Smell in Food Quality and Sensory Evaluation

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