Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures

Y. Karagül-Yüceer, M. A. Drake, K. R. Cadwallader

Research output: Contribution to journalArticlepeer-review


The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP.

Original languageEnglish (US)
Pages (from-to)1-13
Number of pages13
JournalJournal of Sensory Studies
Issue number1
StatePublished - Feb 2004

ASJC Scopus subject areas

  • Food Science
  • Sensory Systems


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