Oxidized Flavor in Milk and Its Simulation

Hammond, Earl G.; Seals, Rupert G.

doi:10.3168/jds.s0022-0302(72)85721-7

Cited by 11 publications

(5 citation statements)

References 5 publications

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“…This compound was also identified as a character-impact odorant in other dairy products including butter () and regular-fat and low-fat Cheddar cheeses (). 1-Octen-3-one (mushroom-like) has been described as having a metallic odor in some sources ( , ). It is formed by oxidation of arachidonic acid.…”

Section: Resultsmentioning

confidence: 99%

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Aroma-Active Components of Nonfat Dry Milk

Karagül‐Yüceer

Drake

Cadwallader

2001

J. Agric. Food Chem.

125

124

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Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD factors to overall NDM flavor: 2,5-dimethyl-4-hydroxy-3(2H)-furanone [(Furaneol), burnt sugar-like]; butanoic acid (rancid); 3-(methylthio)propanal [(methional), boiled potato-like]; o-aminoacetophenone (grape-like); delta-decalactone (sweet); (E)-4,5-epoxy-(E)-2-decenal (metallic); pentanoic acid (sweaty); 4,5-dimethyl-3-hydroxy-2(5H)-furanone [(sotolon), curry]; 3-methoxy-4-hydroxybenzaldehyde [(vanillin), vanilla]; 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline (popcorn-like); hexanoic acid (vinegar-like); phenylacetic acid (rose-like); octanoic acid (waxy); nonanal (fatty); and 1-octen-3-one (mushroom-like). The odor intensities of Furaneol, butanoic acid, methional, o-aminoacetophenone, sotolon, vanillin, (E)-4,5-epoxy-(E)-2-decenal, and phenylacetic acid were higher in high-heat-treated samples than others. However, the odor intensities of lactones, 2-acetyl-1-pyrroline, and 2-acetyl-2-thiazoline were not affected by heat treatment. Sensory evaluation results also revealed that heat-generated flavors have a major impact on the flavor profile of NDM.

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Section: Resultsmentioning

confidence: 99%

“…The alkanals and alkenals with more than six carbon atoms, and ketones, are the typical volatiles generated (37). 1-Octen-3-one (mushroom-like) has been described as having a metallic odor in some sources (26,38). It is formed by oxidation of arachidonic acid.…”

Section: Resultsmentioning

confidence: 99%

Aroma-Active Components of Nonfat Dry Milk

Karagül‐Yüceer

Drake

Cadwallader

2001

J. Agric. Food Chem.

125

124

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“…In addition, powdered WBM had significantly more cardboard flavor than fresh WBM, fresh COM1, and fresh COM2, but was not significantly different from other samples. Cardboard odor and flavor are usually associated with oxidation and have been attributed to several compounds: vinylamyl ketone and aldehydes (Hammond, 1972). Off-flavors, such as cardboard, were determined to be concentration-dependent.…”

Section: Descriptive Analysismentioning

confidence: 99%

Sensory Evaluation of Whey and Sweet Cream Buttermilk

Jinjarak

Olabi

Jiménez-Flores³

et al. 2006

Journal of Dairy Science

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The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey buttermilk results from processing whey cream into butter. The products were evaluated as fresh liquid buttermilk obtained directly from the butter churn, and as reconstituted buttermilk or whey buttermilk powders. Sweet cream buttermilk and WBM were produced either at the Dairy Products Technology Center (experimental samples, n = 2) or provided by the industry (n = 2 from 2 different commercial sources). Nine panelists were trained for twenty-four 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Results indicated that WBM had similar sensory characteristics as regular CBM; however, there was a marked color difference between them. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, WBM was significantly more yellow, more sour, and more astringent than the CBM samples, and it had more cardboard flavor than the commercially produced CBM. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, some buttermilk types had more cardboard aroma and flavor in their powdered form than in liquid form. Most attributes showed no significant differences across replicates, indicating consistency of rating. Principal component analysis showed that attributes were separated on the 2 principal components based on production site and processing form (fresh vs. reconstituted).

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“…Palmitoleic acid was identified in liquid whey in this study (Table 7), but no significant change occurred during storage and no alkenals were identified in liquid whey, and only 2-octenal was found in the cardboard water. Research by Hammond and Seals (1972) demonstrated that the addition of oct-1-en-3-one and octanal together to milk produced an oxidized flavor in milk that was mostly described as a cardboard flavor. These examples clearly demonstrate that it is possible that many different compounds or combinations of VLOP can induce cardboard flavors.…”

Section: Volatile Analysis and Relation To Sensory Datamentioning

confidence: 99%

The Effect of Lactococcus lactis Starter Cultures on the Oxidative Stability of Liquid Whey

Tomaino

Turner

Larick

2004

Journal of Dairy Science

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The oxidative stability of liquid Cheddar cheese whey was evaluated using 2 Lactococcus lactis starter cultures in combination and alone along with a control, utilizing glucono-delta-lactone for acid development. Fresh and stored whey were evaluated for volatile composition, free fatty acids, and flavor by descriptive sensory analysis. A significant increase in volatile lipid oxidation products, most notably, hexanal, occurred during storage, and a corresponding decline in the free fatty acid linoleic acid was found. The flavor and aroma characteristic, cardboardy, was correlated to the increase in volatile lipid oxidation products and the decline in linoleic acid. Evidence strongly suggested that lipid oxidation was initiated during whey production and escalated during storage and that the starter cultures significantly influenced the level of volatile lipid oxidation products. Further understanding of the impact of starter cultures on whey may allow for the production of higher quality whey ingredients with wider food application.

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Oxidized Flavor in Milk and Its Simulation

Cited by 11 publications

References 5 publications

Aroma-Active Components of Nonfat Dry Milk

Aroma-Active Components of Nonfat Dry Milk

Sensory Evaluation of Whey and Sweet Cream Buttermilk

The Effect of Lactococcus lactis Starter Cultures on the Oxidative Stability of Liquid Whey

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