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Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022; 21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro Pio C. Augusto
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Helena M. A. Bolini
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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2
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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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Kang MW, Chen D, Ruan R, Vickers ZM. The effect of intense pulsed light on the sensory properties of nonfat dry milk. J Food Sci 2021; 86:4119-4133. [PMID: 34383322 DOI: 10.1111/1750-3841.15865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 06/09/2021] [Accepted: 07/02/2021] [Indexed: 11/30/2022]
Abstract
Our objectives were to examine (1) how intense pulsed light (IPL) processing parameters (exposure time and initial temperature) affected aroma, flavor, and mouthfeel of nonfat dry milk, (2) which levels of each parameter produced aroma, flavor, and mouthfeel changes from an untreated control sample, and (3) whether minimal or intense processing conditions produced a noticeable appearance change from the control. Four exposure times (1, 2, 3, and 4 passes through the IPL chamber) and three initial temperatures (25, 30, and 35℃) were studied with untreated milk powder as the control. The samples were prepared as both milk powder and reconstituted milk for sensory evaluation. Using standard evaluating protocols, trained descriptive analysis panelists rated the aroma, flavor, and mouthfeel of these samples. Panelists compared the appearance of the IPL-treated samples that underwent a minimal or intense processing condition to the control by using a two-out-of-five difference test. Increasing the exposure time led to increased intensities of overall flavor, burnt flavor, and umami taste in both milk powder and reconstituted milk, while increasing temperature increased animal and sulfur aromas in reconstituted milk only. Compared to the control, all levels of exposure time at any initial temperature resulted in increased aroma and flavor including cardboard aroma, sulfur aroma, and brothy flavor in both milk powder and reconstituted milk. Only the 4-pass exposure at the initial temperature of 25℃ changed the appearance of milk powder. However, the appearance change was not noticeable in reconstituted milk. PRACTICAL APPLICATION: The standard evaluation protocols and lexicons provide useful tools for research on milk powder. Additionally, the understanding of critical factors impacting sensory properties will contribute to a better implementation of this decontamination technology.
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Affiliation(s)
- Myung-Woo Kang
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - Dongjie Chen
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - Roger Ruan
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - Zata M Vickers
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
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Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109917] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fang X, Guo LW, Chen H, Ke WC, Guo W, Guo XS, Zhang Y. Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau. J Dairy Sci 2019; 103:191-200. [PMID: 31677830 DOI: 10.3168/jds.2019-17312] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 09/11/2019] [Indexed: 12/15/2022]
Abstract
The volatile flavor substances in traditional fermented yak milk samples collected from 5 ecoregions (A: coniferous forests and grasslands of the Qilian Qingdong Mountains; B: alpine grasslands surrounding the lakes in the Qiangtang Plateau; C: alpine shrubs and meadows of the Guoluo-Nagqu Highlands; D: coniferous forests along the alpine valley in East Tibet; E: shrubs and grasslands along the alpine valley in South Tibet) of the Qinghai-Tibetan plateau were comparatively analyzed. The relative percentage composition of volatile flavor substances varied among the different ecoregions. In samples collected from region E, more than 50% of the volatile flavor compounds were esters comprising mainly n-butyl acetate, butyl butyrate, and ethyl octanoate, and a considerable proportion of acetoin was found in samples from regions B and E. Greater proportions of 2-heptanone and 2-nonanone were observed in samples collected from regions A, C, and D compared with regions B and E.
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Affiliation(s)
- X Fang
- Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China
| | - L W Guo
- Department of Epidemiology and Health Statistics, College of Public Health, Sichuan University, Chengdu 610041, PR China
| | - H Chen
- Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China
| | - W C Ke
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - W Guo
- College of Pastoral Agricultural Science and Technology, Lanzhou University, Lanzhou 730000, PR China
| | - X S Guo
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China.
| | - Y Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China.
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6
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Stewart A, Grandison A, Fagan C, Ryan A, Festring D, Parker JK. Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate. J Dairy Sci 2018; 101:8822-8836. [DOI: 10.3168/jds.2018-14414] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 06/26/2018] [Indexed: 11/19/2022]
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7
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Teng F, Reis MG, Ma Y, Day L. Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk. Food Chem 2018; 260:327-335. [DOI: 10.1016/j.foodchem.2018.04.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 03/29/2018] [Accepted: 04/05/2018] [Indexed: 11/16/2022]
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8
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Carter B, Patel H, Barbano DM, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J Dairy Sci 2018; 101:3900-3909. [DOI: 10.3168/jds.2017-13780] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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9
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Abdalla A, Smith K, Lucey J. Sensory Evaluation of Nonfat Dry Milk and Skim Milk Powder. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ijds.2017.190.196] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Park CW, Stout MA, Drake M. The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%. J Dairy Sci 2016; 99:9598-9610. [DOI: 10.3168/jds.2016-11692] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2016] [Accepted: 08/23/2016] [Indexed: 11/19/2022]
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11
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Park CW, Drake M. Condensed milk storage and evaporation affect the flavor of nonfat dry milk. J Dairy Sci 2016; 99:9586-9597. [DOI: 10.3168/jds.2016-11530] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Accepted: 08/23/2016] [Indexed: 11/19/2022]
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Smith TJ, Foegeding EA, Drake MA. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. J Food Sci 2016; 81:C849-57. [PMID: 26910294 DOI: 10.1111/1750-3841.13248] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Accepted: 01/20/2016] [Indexed: 11/28/2022]
Abstract
This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P < 0.05). Cottage cheese WPI was more heat stable at pH 7 (P < 0.05) than other WPI in 4% protein solutions, and was the only WPI to not gel at 10% protein. Cottage cheese WPI was less soluble at pH 4.6 compared to other WPI (P < 0.05) and also exhibited higher turbidity loss at pH 3 to 7 compared to other WPI (P < 0.05). This study suggests that WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics.
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Affiliation(s)
- T J Smith
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - E A Foegeding
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
| | - M A Drake
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ, Raleigh, NC, 27695, U.S.A
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Smith TJ, Foegeding EA, Drake M. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide. J Food Sci 2015; 80:C2153-60. [DOI: 10.1111/1750-3841.13000] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2015] [Accepted: 07/20/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Tucker J. Smith
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh N.C. 27695 U.S.A
| | - E. Allen Foegeding
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh N.C. 27695 U.S.A
| | - MaryAnne Drake
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh N.C. 27695 U.S.A
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Park C, Drake M. The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability. J Food Sci 2014; 79:R452-9. [DOI: 10.1111/1750-3841.12396] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2013] [Accepted: 01/15/2014] [Indexed: 11/29/2022]
Affiliation(s)
- C.W. Park
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | - M.A. Drake
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
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Whitson M, Miracle R, Bastian E, Drake M. Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. J Dairy Sci 2011; 94:3747-60. [DOI: 10.3168/jds.2010-4045] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2010] [Accepted: 03/18/2011] [Indexed: 11/19/2022]
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Lloyd M, Hess S, Drake M. Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. J Dairy Sci 2009; 92:2409-22. [DOI: 10.3168/jds.2008-1714] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Wright B, Zevchak S, Wright J, Drake M. The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate. J Food Sci 2009; 74:S17-29. [DOI: 10.1111/j.1750-3841.2008.00975.x] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Childs JL, Yates MD, Drake MA. Sensory properties of meal replacement bars and beverages made from whey and soy proteins. J Food Sci 2007; 72:S425-34. [PMID: 17995701 DOI: 10.1111/j.1750-3841.2007.00429.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter-flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product-specific formulation contributed differences in flavor and texture of commercial bars and beverages (P < 0.05). Sensory properties of prototype bars and beverages fell within the spectrum of commercial products. Prototype bars made with whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth-pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.
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Affiliation(s)
- J L Childs
- Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695, USA
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Carunchia Whetstine ME, Croissant AE, Drake MA. Characterization of Dried Whey Protein Concentrate and Isolate Flavor. J Dairy Sci 2005; 88:3826-39. [PMID: 16230688 DOI: 10.3168/jds.s0022-0302(05)73068-x] [Citation(s) in RCA: 98] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis. Duplicate samples with internal standards were extracted with diethyl ether. Extracts were then distilled to remove nonvolatile material using high vacuum distillation. Volatile extracts were analyzed using gas chromatography/olfactometry with post peak intensity analysis and aroma extract dilution analysis. Compounds were identified by comparison of retention indices, odor properties, and gas chromatography/mass spectrometry against reference standards. Whey proteins exhibited sweet aromatic, cardboard/wet paper, animal/wet dog, soapy, brothy, cucumber, and cooked/milky flavors, along with the basic taste bitter, and the feeling factor astringency. Key volatile flavor compounds in WPC 80 and WPI were butanoic acid (cheesy), 2-acetyl-1-pyrroline (popcorn), 2-methyl-3-furanthiol (brothy/burnt), 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (maple/spicy), 2-nonenal (fatty/old books), (E,Z)-2,6-nonadienal (cucumber), and (E,Z)-2,4-decadienal (fatty/oxidized). This baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in whey enhanced products.
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Affiliation(s)
- M E Carunchia Whetstine
- Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA
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