Aroma characterization of fresh and stored-nonfat dry milk

Yonca Karagül-Yüceer; Mary Anne Drake; Keith R. Cadwallader

doi:10.1021/bk-2003-0836.ch008

Aroma characterization of fresh and stored-nonfat dry milk

Yonca Karagül-Yüceer, Mary Anne Drake, Keith R. Cadwallader

Food Science and Human Nutrition

Research output: Contribution to journal › Article › peer-review

Abstract

Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.

Original language	English (US)
Pages (from-to)	108-123
Number of pages	16
Journal	ACS Symposium Series
Volume	836
DOIs	https://doi.org/10.1021/bk-2003-0836.ch008
State	Published - 2002

ASJC Scopus subject areas

Chemistry(all)
Chemical Engineering(all)

Online availability

10.1021/bk-2003-0836.ch008

Library availability

Discover UIUC Full Text

Cite this

@article{295eb9e80cdd4c4e870519930210848e,

title = "Aroma characterization of fresh and stored-nonfat dry milk",

abstract = "Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol{\textregistered}, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.",

author = "Yonca Karag{\"u}l-Y{\"u}ceer and Drake, {Mary Anne} and Cadwallader, {Keith R.}",

year = "2002",

doi = "10.1021/bk-2003-0836.ch008",

language = "English (US)",

volume = "836",

pages = "108--123",

journal = "ACS Symposium Series",

issn = "0097-6156",

publisher = "American Chemical Society",

}

TY - JOUR

T1 - Aroma characterization of fresh and stored-nonfat dry milk

AU - Karagül-Yüceer, Yonca

AU - Drake, Mary Anne

AU - Cadwallader, Keith R.

PY - 2002

Y1 - 2002

N2 - Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.

AB - Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.

UR - http://www.scopus.com/inward/record.url?scp=0040675713&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0040675713&partnerID=8YFLogxK

U2 - 10.1021/bk-2003-0836.ch008

DO - 10.1021/bk-2003-0836.ch008

M3 - Article

AN - SCOPUS:0040675713

SN - 0097-6156

VL - 836

SP - 108

EP - 123

JO - ACS Symposium Series

JF - ACS Symposium Series

ER -

Aroma characterization of fresh and stored-nonfat dry milk

Abstract

ASJC Scopus subject areas

Online availability

Library availability

Related links

Fingerprint

Freshness and Shelf Life of Foods

Cite this