Lecithin associated off-aromas in fermented milk

O. Suriyaphan, K. R. Cadwallader, M. A. Drake

Research output: Contribution to journalArticlepeer-review

Abstract

Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off-aromas. Sensory panelists detected off-aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off-flavor compounds included (E,E)-2,4-nonadienal and (E,Z)- and (E,E)-2,4-decadienal. Formation of 2,4-decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off-flavor formation due to oxidation of polyunsaturated fatty acids.

Original languageEnglish (US)
Pages (from-to)517-523
Number of pages7
JournalJournal of food science
Volume66
Issue number4
DOIs
StatePublished - Jan 1 2001

Keywords

  • 2,4-Decadienal
  • Hydrogen peroxide
  • Lactic acid fermentation
  • Lecithin
  • Off-flavors

ASJC Scopus subject areas

  • Food Science

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