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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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2
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Jiang K, Yang A, Zhang Z, Xu K, Kuang H, Meng F, Wang B. Identification of Aroma-active Compounds in Milk by GC×GC-O-TOF-MS Combined with Check-all-that-apply. J Dairy Sci 2024:S0022-0302(24)00867-1. [PMID: 38825132 DOI: 10.3168/jds.2024-24813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Accepted: 04/22/2024] [Indexed: 06/04/2024]
Abstract
Understanding consumers' sensory preferences for dairy products is essential. This study employed sensory analysis and instrumental techniques to analyze the flavor of pasteurized milk and ultra-high temperature (UHT) milk. There were 6 milk samples with similar fat content (4.0-4.6 g/100mL) and protein content (3.2-3.8 g/100mL). Sensory data from consumer tests was collected using CATA (n = 100) and 9-point hedonic preferences. Research showed that Chinese consumers could distinguish the flavor of the 2 types of milk, and UHT milk showed a higher preference score, which may be due to the more pronounced milky flavor and sweet taste of UHT milk. A total of 48 aroma-active compounds were sniffed through GC × GC-O-TOF-MS, among which 11 were determined as key aroma-active compounds. Correlation analysis showed that milky odor, sweetness, and aftertaste-milky were positively correlated with γ-dodecalactone and γ-nonanolactone. Cooked and oxidized taste were positively correlated with 1-octen-3-ol and E-2-octenal. This study is important for developing Chinese dairy products and exporting dairy products to China by multinational companies.
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Affiliation(s)
- Kexin Jiang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Aolin Yang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheting Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Kunli Xu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Huiyu Kuang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Bei Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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3
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Xi Y, Ikram S, Zhao T, Shao Y, Liu R, Song F, Sun B, Ai N. 2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage. J Dairy Sci 2023; 106:8538-8550. [PMID: 37641261 DOI: 10.3168/jds.2022-23056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 06/05/2023] [Indexed: 08/31/2023]
Abstract
Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.
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Affiliation(s)
- Yanmei Xi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Sana Ikram
- Department of Nutrition and Dietetics, National University of Medical Sciences, The Mall, Rawalpindi, Pakistan 46000
| | - Tong Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Yiwei Shao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Ruirui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Fuhang Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048.
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4
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Gou Y, Han Y, Li J, Niu X, Ma G, Xu Q. Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods. Foods 2023; 12:4036. [PMID: 37959155 PMCID: PMC10649912 DOI: 10.3390/foods12214036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/02/2023] [Accepted: 11/03/2023] [Indexed: 11/15/2023] Open
Abstract
In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A total of 61 volatile substances were detected, with ketones, aldehydes, and alcohols being the primary flavor components in the milk powders. While the aromatic components of the different milk powders showed similarities in terms of types, there were significant differences in their concentrations, exhibiting distinct characteristics for each type. The Partial Least Squares Discriminant Analysis (PLS-DA) showed that there were 15, 14, and 23 volatile compounds that could be used for discrimination of cow milk powder against specialty milk powders, respectively. And it was validated by Receiver Operating Characteristic (ROC) analysis, and finally, 8, 6, and 19 volatile compounds were identified as valid differential marker substances. To facilitate visual discrimination between the different milk powders, we established GC-IMS fingerprint spectra based on the final discriminant markers. These studies provide theoretical guidance for the application of volatile compounds to discriminate adulteration of milk powder marketed in Xinjiang.
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Affiliation(s)
- Yongzhen Gou
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China
| | - Yaping Han
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China
| | - Jie Li
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China
| | - Xiyue Niu
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China
| | - Guocai Ma
- Instrumental Analysis Center, Tarim University, Alar 843300, China
| | - Qian Xu
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China
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5
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Gou Y, Ma X, Niu X, Ren X, Muhatai G, Xu Q. Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis. Foods 2023; 12:foods12112223. [PMID: 37297470 DOI: 10.3390/foods12112223] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/26/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected, and esters, acids, and alcohols were found to be the main aroma compounds in koumiss. While the types of aroma compounds in koumiss were similar across different regions, the differences in their concentrations were significant and displayed clear regional characteristics. The fingerprint spectrum of GC-IMS, combined with PLS-DA analysis, indicates that eight distinctive volatile compounds, including ethyl butyrate, can be utilized to distinguish between different origins. Additionally, we analyzed the OVA value and sensory quantification of koumiss in different regions. We found that aroma components such as ethyl caprylate and ethyl caprate, which exhibit buttery and milky characteristics, were prominent in the YL and TC regions. In contrast, aroma components such as phenylethanol, which feature a floral fragrance, were more prominent in the ALTe region. The aroma profiles of koumiss from the four regions were defined. These studies provide theoretical guidance for the industrial production of Kazakh koumiss products.
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Affiliation(s)
- Yongzhen Gou
- College of Food Science and Engineering, Tarim University, Alar 843301, China
| | - Xinmiao Ma
- College of Food Science and Engineering, Tarim University, Alar 843301, China
| | - Xiyue Niu
- College of Food Science and Engineering, Tarim University, Alar 843301, China
| | - Xiaopu Ren
- College of Food Science and Engineering, Tarim University, Alar 843301, China
| | - Geminguli Muhatai
- College of Food Science and Engineering, Tarim University, Alar 843301, China
| | - Qian Xu
- College of Food Science and Engineering, Tarim University, Alar 843301, China
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6
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Ding H, Han Z, Wang B, Wang Y, Ran Y, Zhang L, Li Y, Lu C, Lu X, Ma L. Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk. Molecules 2023; 28:molecules28083543. [PMID: 37110776 PMCID: PMC10143338 DOI: 10.3390/molecules28083543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1-2 s) sterilization on the physicochemical properties, whey protein denaturation (WPD) rate, and volatile compounds (VCs) of milk. The experiment compared raw milk as a control with high-temperature short-time (HTST, 75 °C 15 s and 85 °C 15 s) pasteurization and indirect ultra-high-temperature (IND-UHT, 143 °C, 3-4 s) sterilization. The results showed no significant differences (p > 0.05) in physical stability between milk samples with different heat treatments. The DSI-IUHT and IND-UHT milks presented smaller particle sizes (p < 0.05) and more concentrated distributions than the HTST milk. The apparent viscosity of the DSI-IUHT milk was significantly higher than the other samples (p < 0.05) and is consistent with the microrheological results. The WPD of DSI-IUHT milk was 27.52% lower than that of IND-UHT milk. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) were combined with the WPD rates to analyze the VCs, which were positively correlated with ketones, acids, and esters and negatively associated with alcohols, heterocycles, sulfur, and aldehydes. The DSI-IUHT samples exhibited a higher similarity to raw and HTST milk than the IND-UHT samples. In summary, DSI-IUHT was more successful in preserving the milk's quality due to its milder sterilization conditions compared to IND-UHT. This study provides excellent reference data for the application of DSI-IUHT treatment in milk processing.
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Affiliation(s)
- Hao Ding
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhaosheng Han
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yadong Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yawen Ran
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chun Lu
- Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
| | - Xiaoli Lu
- Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
| | - Ligang Ma
- Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
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7
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Immobilization of Rhizomucor miehei lipase on magnetic multiwalled carbon nanotubes towards the synthesis of structured lipids rich in sn-2 palmitic acid and sn-1,3 oleic acid (OPO) for infant formula use. Food Chem 2022; 390:133171. [PMID: 35551020 DOI: 10.1016/j.foodchem.2022.133171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 04/30/2022] [Accepted: 05/04/2022] [Indexed: 11/24/2022]
Abstract
Nowadays, breast milk is considered as the ideal food for infants owing to the most common oleic acid-palmitic acid-oleic acid (OA-PA-OA) fatty acid distribution of the human milk fat (HMF). This study reports the synthesis of 1,3-dioleoyl-2-palmotoylglycerol (OPO)-rich human milk fat substitutes in a two-step enzymatic acidolysis reaction with Rhizomucor miehei lipase (RML) immobilized on magnetic multi-walled carbon nanotubes(mMWCNTs). The immobilized RML (RML-mMWCNTs) showed better thermal and pH stability, convenient recovery and reusability than the free soluble form. Under optimized reaction conditions (1:8 tripalmitin (PPP)/OA, 10%wt. enzyme, 50 °C, 5 h), PA content at the sn-2 position and OA incorporation at the sn-1,3 positions reached 93.46% and 59.54%, respectively. Comparison tests have also showed that RML-mMWCNTs has better catalytic activity and reusability than the commercial lipase Lipozyme RM IM. The results suggest that RML-mMWCNTs is a promising biocatalyst for the synthesis of OPO-rich TAGs with potential use in infant formulas.
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8
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Abstract
Lipases are efficient enzymes with promising applications in the nutraceutical and food industry, as they can offer high yields, pure products under achievable reaction conditions, and are an environmentally friendly option. This review addresses the production of high-value-added compounds such as fatty acid esters, with the potential to be used as flavoring agents or antioxidant and antimicrobial agents, as well as structured lipids that offer specific functional properties that do not exist in nature, with important applications in different food products, and pharmaceuticals. In addition, the most recent successful cases of reactions with lipases to produce modified compounds for food and nutraceuticals are reported.
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9
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Cheng Z, Mannion DT, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder. J DAIRY RES 2022; 89:1-14. [PMID: 35983800 DOI: 10.1017/s0022029922000589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of δ-decalactone and δ-dodecalactone was very high in WMP derived from CLV and GRS diets as was γ-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture.
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Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - David T Mannion
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
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10
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Effective Production of Human Milk Fat Substitutes Rich in 1,3-Dioleoyl-2-palmitoyl Glycerol (OPO) viaa New Strategy. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09723-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Lipase-catalyzed enhancement of milk flavor components in the application of modified skim milk products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01001-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Chen X, Wang J, Stevenson RJ, Ang X, Peng Y, Quek SY. Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111286] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03730-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase. NUTRITION AND FOOD SCIENCES RESEARCH 2021. [DOI: 10.52547/nfsr.8.2.43] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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15
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Lipase-catalyzed synthesis of propyl-phenyl acetate: a kinetic and thermodynamic study. Bioprocess Biosyst Eng 2020; 43:1659-1670. [DOI: 10.1007/s00449-020-02358-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 04/17/2020] [Indexed: 01/30/2023]
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16
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Shojaei Zinjanab M, Golmakani MT, Eskandari MH, Toh M, Liu SQ. Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol. Journal of Food Science and Technology 2020; 58:1858-1868. [PMID: 33897022 DOI: 10.1007/s13197-020-04697-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2020] [Accepted: 08/05/2020] [Indexed: 11/28/2022]
Abstract
Abstract Many flavoring agents on the market are extracted from natural sources or synthesized chemically. Due to the disadvantages of both methods, biotechnology is becoming a promising alternative. In this study, short chain ethyl esters with fruity notes were biosynthesized in UHT whole milk via coupling ethanolic fermentation with lipase (Palatase®) transesterification. Kluyveromyces marxianus, Lactobacillus fermentum and Lb. paracasei were used for fermentation. Milk fat was esterified with in situ produced ethanol by adding lipase at 0, 8 and 24 h of fermentation. Viable cell counts and pH were monitored during 48 h fermentation period. Flavor active ethyl esters, ethanol and free fatty acids were analyzed using headspace SPME-GC. Free fatty acid levels were lower in K. marxianus samples than lactobacilli. K. marxianus produced higher amounts of ethanol and esters than lactic acid bacteria. Viable cell counts decreased after lipase application at 0 and 8 h, possibly due to fatty acid production. Addition of lipase at 24 h resulted in improved cell counts as well as ethanol and ester production in the case of K. marxianus. This study demonstrated that fermenting milk with alcohol producing cultures in conjunction with lipase application can be an alternative to artificial flavorings in fermented milks. Graphic abstract
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Affiliation(s)
- Maryam Shojaei Zinjanab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,Department of Food Science and Technology, Science Drive 2, National University of Singapore, Singapore, 117543 Singapore
| | - Mohammad Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mingzhan Toh
- Department of Food Science and Technology, Science Drive 2, National University of Singapore, Singapore, 117543 Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Science Drive 2, National University of Singapore, Singapore, 117543 Singapore.,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123 Jiangsu China
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17
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Reis MG, Harris P, Berry C, Nguyen H, Maclean P, Weeks M. Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104624] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Sharma A, Sharma P, Singh J, Singh S, Nain L. Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00018] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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19
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Lipase-catalyzed modification of structural properties and sensory profile of recombined skim milk: From a non-volatile perspective. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108838] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk. Molecules 2019; 25:molecules25010026. [PMID: 31861730 PMCID: PMC6983252 DOI: 10.3390/molecules25010026] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/04/2019] [Accepted: 12/13/2019] [Indexed: 11/28/2022] Open
Abstract
The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.
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Tong L, Yi H, Wang J, Pan M, Chi X, Hao H, Ai N. Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk. Molecules 2019; 24:molecules24152824. [PMID: 31382452 PMCID: PMC6695806 DOI: 10.3390/molecules24152824] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/26/2019] [Accepted: 08/01/2019] [Indexed: 01/27/2023] Open
Abstract
Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 °C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137–141 °C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 °C, 15 s) and USM (skim milk obtained by preheating at 137–141 °C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (p < 0.05) than that of the PSM and RSM (skim milk without preheating). Principal component analysis (PCA) with E-Nose (electronic nose) showed that the RSM had significant differences in the milk aroma compared with the PSM and USM. Furthermore, it was found that there were good relationships between volatile compounds and sensory attributes by partial least squares regression (PLSR) analysis. These findings provided insights into improving the flavor quality of skim milk by preheating treatment instead of any flavor additives.
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Affiliation(s)
- Lingjun Tong
- College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Minghui Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Xuelu Chi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China
| | - Haining Hao
- College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
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Pan M, Cao Y, Chi X, Song Z, Ai N, Sun B. Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink-Millet Skim Milk Beverage. Molecules 2019; 24:molecules24071338. [PMID: 30987409 PMCID: PMC6479316 DOI: 10.3390/molecules24071338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 03/28/2019] [Accepted: 04/01/2019] [Indexed: 11/16/2022] Open
Abstract
In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min) on the physicochemical properties of millet skim milk were studied. The parameter changes caused by the above treatment were evaluated via color analysis, physicochemical analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Soaking in water containing NaHCO3 had a significant (p < 0.05) effect on pH, specific gravity, viscosity, and stability. The blanching treatment had a significant (p < 0.05) influence on the total solids of the samples. However, blanching only slightly affected the physical properties of the samples. In addition, soaking and blanching treatments had significant (p < 0.05) effects on the b* value of millet skim milk beverage, whereas there was no significant (p > 0.05) change in L* and a*. SDS-PAGE analysis indicated that the blanching treatment had a significant (p < 0.05) effect on band 5 and band 6 and that the soaking treatment also had a significant effect on the bands of 6 and 7 (p < 0.05). By analyzing the substantial effects, we concluded that the optimum process conditions were soaking with 0.5 g/100 mL NaHCO3 solution and blanching for 15 min.
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Affiliation(s)
- Minghui Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Yungang Cao
- School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
| | - Xuelu Chi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Zheng Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China.
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Jia W, Wang H, Shi L, Zhang F, Fan C, Chen X, Chang J, Chu X. High-throughput foodomics strategy for screening flavor components in dairy products using multiple mass spectrometry. Food Chem 2018; 279:1-11. [PMID: 30611467 DOI: 10.1016/j.foodchem.2018.12.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/28/2018] [Accepted: 12/03/2018] [Indexed: 11/29/2022]
Abstract
A reliable Fisher discriminant model was established which was able to analyze the aroma component in milk, dairy products, flavors and fragrance, and applied on its variety identification. Foodomics was applied on screening of flavor components in 1093 dairy products and flavor samples in this study. Stepwise discrimination was used to screen the components of the dairy products and flavor samples that had a significant effect on the classification results, and discriminant function analysis. Then nine principal components were used for established the Fisher discriminant model. The three-dimensional coordinate distance of the sample was calculated and as the gist. The result showed that samples and flavors were distributed in eight different sites. The separation and clustering effects are better. The objective of the present study was to effectively determine whether or not flavors were added to dairy products.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
| | - Han Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Feng Zhang
- Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, China
| | - Cheng Fan
- Shaanxi Testing Institute of Product Quality Supervision, Xi'an, Shaanxi 710048, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - James Chang
- Thermo Fisher Scientific, 355 River Oaks Parkway, San Jose, CA 95134, United States
| | - Xiaogang Chu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
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