Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications
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Date
2005-11-23
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Abstract
Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient applications as well as the flavor formation of SMP throughout production, with emphasis on steps where heat was applied.
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Keywords
flavor, sensory, consumer acceptance, dairy ingredient, GC-O, off-flavor, SMP
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Degree
MS
Discipline
Food Science
