Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition

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• 作者：Stacy L. Schwambach and Devin G. Peterson
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：January 25, 2006
• 年：2006
• 卷：54
• 期：2
• 页码：502 - 508
• 全文大小：164K
• 年卷期：v.54,no.2(January 25, 2006)
• ISSN：1520-5118

文摘

The influence of epicatechin (EC) on off-flavor development in low-heat skim milk powder samplesduring processing and storage was investigated. Milk powder samples were prepared from aconcentrated skim milk (control) plus a concentrated skim milk with EC (treatment). Volatile extractsof the powders were analyzed by aroma extract dilution analysis (AEDA) at 0 days and after 17months of storage in conjunction with sensory analysis of the flavor attributes. The treatment milkpowders with EC added prior to drying reported a reduction in the formation of three main compounds,4-hydroxy-2,5-dimethyl-3-(2H)-furanone, o-aminoacetophenone, and furfural, by 8-, 4-, and 4-foldfor the 0 day old samples, while for the 17 month aged samples o-aminoacetophenone was themajor compound reduced in formation by 8-fold, respectively, based on the flavor dilution factorsreported. The sensory evaluations indicated that the treatment milk powders for 0 day old and 17month aged samples were statistically lower ( = 0.05) in stale flavor intensity in comparison to therespective control samples, while no differences were noted in bitterness intensity.Keywords: Skim milk powder; nonfat dried milk; AEDA; epicatechin; stale; aroma; flavor; reduction