Aroma characterization of fresh and stored-nonfat dry milk

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

Research output: Contribution to journalArticlepeer-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 languageEnglish (US)
Pages (from-to)108-123
Number of pages16
JournalACS Symposium Series
Volume836
DOIs
StatePublished - Jan 1 2002

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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