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Flavor Variability and Flavor Stability of U.S.‐Produced Whole Milk Powder
Author(s) -
Lloyd M.A.,
Drake M.A.,
Gerard P.D.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01299.x
Subject(s) - octanal , hexanal , nonanal , flavor , heptanal , chemistry , food science , solid phase microextraction , chromatography , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , aldehyde , catalysis
Flavor variability and stability of U.S.‐produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (<1 mo) WMP was collected from 4 U.S. production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass‐spectrometry: dimethyl sulfide, 2‐methylbutanal, 3‐methylbutanal, hexanal, 2‐heptanone, heptanal, 1‐octen‐3‐ol, octanal, 3‐octen‐2‐one, and nonanal. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased ( P < 0.05). Painty and grassy flavors were confirmed by increased levels ( P < 0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2‐heptanone, 1‐octen‐3‐ol, and nonanal concentrations were best predictors of grassy flavor ( R 2 = 0.38, P < 0.0001) while hexanal, 2‐methylbutanal, 3‐methylbutanal, octanal, and 3‐octen‐2‐one concentrations were best predictors of painty flavor ( R 2 = 0.61, P < 0.0001). These results provide baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and flavor stability.