title: Application of sensory and instrumental volatile analyses to dairy products.
abstract: Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example.
authors: Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA.
authors: A E
authors: AE
authors: Croissant
authors: D M
authors: DM
authors: Watson
authors: M A
authors: MA
authors: Drake
mesh_terms: D055598:Chemical Phenomena; D002849:Chromatography, Gas / Q000379:methods; D003611:Dairy Products / Q000032:analysis*; D005511:Food Handling; D005518:Food Preferences; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008894:Milk Proteins / Q000737:chemistry; D012677:Sensation; D052616:Solid Phase Extraction / Q000379:methods; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D055549:Volatile Organic Compounds; D000067816:Whey Proteins