Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.
The influence of epicatechin (EC) on off-flavor development in low-heat skim milk powder samples during processing and storage was investigated. Milk powder samples were prepared from a concentrated skim milk (control) plus a concentrated skim milk with EC (treatment). Volatile extracts of the powders were analyzed by aroma extract dilution analysis (AEDA) at 0 days and after 17 months of storage in conjunction with sensory analysis of the flavor attributes. The treatment milk powders 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-fold for the 0 day old samples, while for the 17 month aged samples o-aminoacetophenone was the major compound reduced in formation by 8-fold, respectively, based on the flavor dilution factors reported. The sensory evaluations indicated that the treatment milk powders for 0 day old and 17 month aged samples were statistically lower (alpha = 0.05) in stale flavor intensity in comparison to the respective control samples, while no differences were noted in bitterness intensity.
Schwambach
Stacy L
SL
Department of Food Science, 215 Borland Laboratory, The Pennsylvania State University, University Park, Pennsylvania 16802-2504, USA.
Peterson
Devin G
DG
D000328:Adult; D000368:Aged; D000818:Animals; D002392:Catechin / Q000008:administration & dosage*; D003890:Desiccation; D005223:Fats / Q000032:analysis; D005519:Food Preservation; D006358:Hot Temperature; D006801:Humans; D008875:Middle Aged; D008892:Milk / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D013649:Taste; D013997:Time Factors
D005223:Fats; D002392:Catechin