Variability between farms of New Zealand raw bovine milk flavour: Identification and characterisation of odorous outliers

Braggins, Terry J.; Jamieson, P.; Luckman, M. S.; Nickless, Elizabeth; Scott, G.M.; Yang, Derek; Andrewes, Paul

doi:10.1016/j.idairyj.2020.104835

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…Esters are unique flavor components in raw milk, usually described as sweet and fruity. It is considered a flavor description that positively contributes to the sensory quality and weakens the pungent taste of fatty acids and the bitter taste of amino groups [ 30 , 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

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In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.

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Section: Resultsmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

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show abstract

“…Flavor contributes to sensory characteristics, and aroma and taste are important factors in the assessment of dairy product quality ( Claeys et al, 2013 ; Braggins et al, 2020 ). Due to its light aroma and taste, raw milk is susceptible to external factors, and is an essential control point in the flavor formation of dairy products ( Chi et al, 2022 ; Evanowski et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

“…Studies have evaluated the association between geographical location and flavor of dairy products. Climate, soil, and animal feed can impact raw milk flavor ( Braggins et al, 2020 ; Zheng et al, 2021 ; T. Feng et al, 2022 ). In addition, the health status, nutrient status, and chemical contamination of dairy animals may alter the taste and odor of raw milk ( Bendall, 2001 ; Coppa et al, 2011 ; O'Callaghan et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

Chi,

Zhang,

Zheng

et al. 2024

Current Research in Food Science

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Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?

Andrewes

Bullock

Turnbull

et al. 2021

International Dairy Journal

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Variability between farms of New Zealand raw bovine milk flavour: Identification and characterisation of odorous outliers

Cited by 3 publications

References 21 publications

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?

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