Milk aroma

Sambucus nigra (Caprifoliaceae) [flower], Dianthus caryophyllus (Caryophyllaceae), Lavandula intermedia (Lamiaceae), Aloe arborescens (Liliaceae), Olea europaea (Oleaceae), Coffea spp. (Rubiaceae), Citrus paradisi (Rutaceae), Lycopersicon esculentum (Solanaceae), Vitis vinifera (Vitaceae) (wine) Xylopia aethiopica (Annonaceae), Glycyrrhiza glabra (Fabaceae), Camellia sinensis (Theaceae), Vitis vinifera (Vitaceae) (wine) non-fat dry milk aroma-active Sambucus nigra (Caprifoliaceae), Dianthus caryophyllus (Caryophyllaceae), Vitis vinifera (Vitaceae) (wine)... 

OD-R (curry, spicy burnt, spicy flavour of stored citrus soft drinks non-fat dry milk aroma... 

Hordeum vulgare (Poaceae), Coffea spp. (Rubiaceae), Citrus paradisi (Rutaceae), Lycopersicon esculentum (Solanaceae), Camellia sinensis (Theaceae) Vitis vinifera (Vitaceae) (wine) non-fat dry milk aroma Vitis vinifera (Vitaceae) (wine)... 

Methvlprotocatechuic (Annonaceae), Dahlia spp. dry milk aroma-active... 

Hruskar, M., Major, N., Krpan, M. and Vahcic, N. (2010) Simultaneous determination of fermented milk aroma compounds by a potentiometric sensor array. Talanta, 82, 1292-1297. 

The plastic container can influence the food product by direct contribution from the plastic. For example, milk and water, which have practically no aroma, cannot mask the very faint odor which may come from certain polyethylene formulations. The source of the faint odor in polyethylene, may be one of the following (8, 9) ... 

Sensory quality can be defined as texture, flavour (taste), aroma and visual aspect. The sensory properties of milk are highly influenced by its fat content (Phillips et al., 1995a). As a result, research has examined the effects of various food additives on sensory quality when used as a substitute for fat in milk (Philips et al., 1995b). Frpst et al. (2001) showed that a combination of thickener, whitener and cream aroma in 0.1% fat milk was successful in mimicking the sensory quality of 1.3% fat milk. With the interest in the production of milk enriched with cis-9, trans-l 1 CLAs, owing to their relevance to human health (Tricon et al., 2004), recent research has examined the effects of CLA on the sensory quality of dairy products and found that it is possible to produce CLA-enriched dairy products with acceptable sensory characteristics (Jones et al., 2005). 

Further investigation is needed to confirm these first results, and to substantiate whether milky AG secretions and mainstream milk convey similar or distinct information to infants. Indeed, studies in other species revealed that milk can carry odorant cues of varying origins (e.g., dietary aromas, pheromones) bearing differentiable meanings to newborns (Schaal, Coureaud, Langlois, Ginies, Semon and Perrier 2003 Schaal 2005). 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Meynier, A., Garillon, A., Lethuaut, L., andGenot, C. Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream, halt, 83 223-235, 2003. 

Chemical modification of simple sugars during drying, baking, or roasting operations can either have a desirable or undesirable effect upon the organoleptic quality of the final product. We have become accustomed to the characteristic roasted or baked flavors of coffee, peanuts, popcorn, and freshly-baked bread. The color and flavor and aroma of caramel make it a useful additive for the food industry. On the other hand, the burnt flavor of overheated dry beans or soy milk reduces marketability of these products. 

Short-chain fatty acids have strong, characteristic flavours and aromas. When these acids are released by the action of lipases in milk or... 

Flavour is a very important attribute of all foods heating/cooking makes a major contribution to flavour, both positively and negatively. Good-quality fresh liquid milk products are expected to have a clean, sweetish taste and essentially no aroma any departure therefrom can be considered as an... 

On the positive side, thermization and minimum pasteurization should not cause the formation of undesirable flavours and aromas and should, in fact, result in improved flavour by reducing bacterial growth and enzymatic activity, e.g. lipolysis. If accompanied by vacuum treatment (vacreation), pasteurization removes indigenous off-flavours, i.e. those arising from the cow s metabolism or from feed, thereby improving the organoleptic qualities of milk. 

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. 

A product similar to cultured buttermilk may be prepared by direct acidification. Food-grade acids and acid anhydrides are added to unfermented milk to obtain a product with uniform acidity and smooth body. Flavoring materials are used to improve the flavor and aroma. 

Forss, D. A. 1979. Review of the progress of dairy science Mechanisms of formation of aroma compounds in milk and milk products. J. Dairy Res. 46, 691-706. 

Although citric acid is present in milk in small amounts (0.07-0.4%), it is a required substrate for production of desirable butter-like flavor and aroma compounds in cultured products. Because seasonal variation in the citrate content of milk is sufficient to affect the flavor of cultured products (Mitchell, 1979), milk may need to be supplemented with citrate to produce cultured products with consistent flavor. Citric acid is metabolized by many organisms found in milk, including S. lactis subsp. diacetylactis, Leuconostoc spp., Bacillus subtilis, various lactobacilli, various yeasts, coliforms, and other enteric bacteria. 

Musty or potato-like flavor and aroma have been observed as a defect in milk (Hammer and Babel 1957) and Gruyere de Comte cheese (Dumont et al. 1975). This off-flavor results from the production of nitrogenous cyclic compounds by Pseudomonas taetrolens and P. perolens (Morgan 1976). Musty-flavored compounds produced by these organisms include 2,5-dimethylpyrazine and 2-methoxy-3-isopropyl-pyrazine. The Gruyere de Comte with potato off-flavor contained 3-methoxy-2-propyl pyridine, as well as alkyl pyrazine compounds (Dumont et al. 1975). Murray and Whitfield (1975) postulated that alkyl pyrazines are formed in vegetables by condensation of amino acids such as valine, isoleucine, and leucine with a 2-carbon compound. Details of the synthetic mechanism in pseudomonads are unknown. 

Concerning the fresh Asiago, the electronic nose and the GC-MS data were well correlated, recognizing same samples as outliers in particular, the samples 1 and 25 of the winter period resulted to be cheeses lacking substances typical of the fresh milk having unpleasant lactic fermentation aromas. Samples 3 and 6 of the summer period were a little fermented and more sweet, particularly sample 6 was remarked by the Committee of the Consortium for the aroma of cooked. 

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