Dairy flavor compounds

In dairy products the lipid component is an important contributor of dairy flavor. Compounds such as mono- and di-carbonyls and volatile fatty acids impart flavor to milk though present only in low concentrations. Saturated and unsaturated aldehydes and various ketones affect flavor though present in concentrations of ppm or ppb (15). 

Law, B. A. 1979. Reviews of the progress of dairy science Enzymes of psychrotrophic bacteria and their effects on milk and milk products. J. Dairy Res. 46, 573-588. Law, B. A. 1981. The formation of aroma and flavor compounds in fermented dairy products. Dairy Sci. Abstr. 43, 143-154. 

Law, B. A. 1981. The formation of aroma and flavor compounds in fermented dairy products. Dairy Sci. Abstr. 43, 143. 

Massouras, T., Pappa, E. C., and Mallatou, H. (2006). Headspace analysis of volatile flavor compounds of Teleme cheese made from sheep and goat milk. Int.. Dairy Technol. 59, 250-256. 

Theirry, A., Maillard, M. B., and Le Quere, J. L. (1999). Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavor compounds during ripening. Int. Dairy. 9, 453-463. 

Quantification of FFAs in dairy products, especially in cheese, is particularly important due to the impact of some FFAs on flavor. However, FFAs act as precursors of a wide range of flavor compounds (e.g., methyl ketones, lactones, esters and aldehydes), (Singh et al, 2003). The extent of lipolysis in cheese varies widely between varieties (Table 19.2). Typically, those cheeses with more than 3000 mg/kg have a characteristic lipolytic aroma/flavor and lipolysis plays an important role in their ripening. A major difficulty in quantifying FFAs in cheese is the distribution of FFAs of different chain length within the cheese matrix. SCFFA (C4 o—C8 0) partition mainly into the aqueous phase, whereas medium (Cio q—C14 0) and longer... 

Lipid-derived volatile compounds play an important role in the flavor of foods. These compounds contribute to the characteristic notes of many dairy flavors, but are also responsible for many off-flavors. Parliament and McGorrin (2000) reviewed those volatile compounds important in milk, cream, butter, cultured creams and cheese. The pathways involved in the degradation of milk fat have also been reviewed by McSweeney and Sousa (2000) and compounds include FFAs, methyl ketones, lactones, esters, aldehydes, primary and secondary alcohols, hydroxyacids, hydroperoxides and ketoacids. 

Parliament, T.H., McGorrin, R.J. 2000. Critical flavor compounds in dairy products. In, Flavor Chemistry Industrial and Academic Research. (S.J. Risch, C-T. Ho, eds.), pp. 44-92, American Chemical Society Symposium Series 756, Amercian Chemical Society Books, Washington, DC. 

Methyl disulfide is used as a component of flavoring materials. It has an intense onion odor by itself. It is used in combination with other flavor compounds in food products including baked goods, frozen dairy products, meat products, soft candy, gelatin, puddings, and both alcoholic and nonalcoholic beverages. This compound has been found in nature. 

The so-called starter distillates used by the dairy industry are now produced on a commercial scale from lactic acid cultures. These distillates in which 70% of the substrate is converted to diacetyl have been patented(67) and are used to impart a buttery taste to edible oils. They are manufactured by the steam distillation of cultures of bacteria grown on a medium of skim milk fortified with 0.1% citric acid. Organisms used are Streptococcus lactis. S. cremoris. S. lactis subsp. diacetvlactis. Leuconostoc citrovorum and L dextranicum. Diacetyl comprises 80-90% of the flavor compounds in the aqueous distillate but is present at only 10-100 ppm. 

Schutte L. (1974) Precursors of sulfur-containing flavor compounds. CRC Crit. Rev. Food Technol. 4, 457-505. Schutte L. (1999) Development and application of dairy flavors. In Flavor Chemistry. Thirty Years of Progress. 

Jollivet N. Belin J. M. and Vayssier Y. (1993) Comparison of volatile flavor compounds produced by ten strains of Penicillium camemberti. Thom. J. Dairy. Sci., 76, 1837-1844. 

Milk fat has been a natural part of the human diet for several millennia. The important attribute of milk fat as a food ingredient is its delicate, pleasing flavor. The flavor and mouth-feel of milk fat are far superior to those of any other edible fat. A large number of different flavor compounds occur in milk fat at their flavor thresholds. The palatability of dairy products is also influenced by the fat texture. The taste of milk results to a great extent from the emulsion-colloidal structure that of butter results from its crystalline structure. 

Another area of food research is the study of flavor perception. This involves attempts to detect VOCs emitting from foods on-line, with the flavor characteristics perceived by human beings, and to quantify the concentrations of flavor compounds with PTR-MS. To date, only a few specific groups have been studied mainly including foodstuffs, vegetables, and dairy products. 

Gallardo-Escamilla, F.J., Kelly, A.L., Delahunty, C.M. (2005) Sensory characteristics and related volatile flavor compound profiles of different types of whey. Journal of Dairy Science, 88, 2689-2699. 

Among the various GC detection systems used for analyzing aroma compounds, the use of MS has been reported for qualitative and quantitative analyses of flavor compounds in milk and dairy products [4]. 

AP Hansen, JJ Heinis. Benzaldehyde, citral, and ri-limonene flavor perception in the presence of casein and whey proteins. J Dairy Sci 75 1211-1215, 1992. KB De Roos. How lipids influence food flavour. Food Technol 51 60-62, 1997. RG Buttery, JL Bomben, DG Guadagni, LC Ling. Some considerations of the volatiles of organic flavor compounds in foods. J Agric Food Chem 19 1045-1048, 1971. 

Interactions of Selected Flavor Compounds with Selected Dairy Products... 

In addition, the chemical formation of aroma compounds for the synthesis of desired flavors and prevention of off-flavors is considered. Chapters 15, 21, 26, 33, and 34 discuss how light and heat can affect the formation of both desirable and undesirable flavors. Microorganisms and aging are key in off-flavor formation in dairy products, wine, and grain degradation. Potent flavor compounds are released during the processing of coffee. 

A bibliometric research of papers published over the last two decades in relation to the formation of flavor (compounds) by LAB in fermented foods shows that two-thirds of the studies concern dairy products (Figure 19.1). Therefore, many of the examples chosen as illustrations in this chapter refer to dairy products. Moreover, the involvement of LAB in winemaking, reviewed in Chapter 15, will not be considered. 

Dairy products in which they are flavor compounds LAB species... 

Milesi, M.M., Wolf, I.V., Bergamini, C.V, and Hynes, E.R. (2010) Two strains of nonstarter lactobaciUi increased the production of flavor compounds in soft cheeses. J Dairy Sci 93, 5020-5031. 

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