The effect of vitamin concentrates on the flavor of pasteurized fluid milk

Abstract

Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrates.

Nutritional Considerations of Vitamin D Deficiency and Strategies of Food Fortification

“…Even at maximal level of fortification (1200 IU), there were no flavor differences in vitamin D-fortified milk. This shows that increasing the concentration of vitamin D is better to improve the nutritional quality and increase vitamin D amount ingested and do not influence the liquid milk flavors [29].…”

“…The stability of vitamin D throughout production and storage in dairy and milk products is verified, as well as its stability in high temperature short time handling and storage without light and acid [29].…”

“…In the USA, milk is commonly enriched with vitamin D with an amount of 400 IU per quart. Vitamin D fortification occurs before pasteurization step, and the liquid milk shelf life is usually 1 year at room temperature and in dark [29].…”

“…In oil sources, the aroma depth is lesser due to the oil matrices found that defend oxidation. After vitamin D oxidation occurs, aldehydes are found in the product [29].…”

Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

“…Consumers’ acceptance or refusal of a certain food was mainly determined by its flavor (Nursten, ; Yeh, Schiano, Jo, Barbano, & Drake, ). The pleasant smell of consumers was aroma, and the odor which caused unpleasant feeling was off‐odor.…”