title: Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.
abstract: The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relationships (catechin, genistein, daidzein, 1,2,3-trihydroxybenzene, and 1,3,5-trihydroxybenzene). The levels of key transient Maillard reaction (MR) intermediates (reactive carbonyl species) and select off-flavor markers (methional, 2-acetyl-2-thiazoline, 2-acetyl-1-pyrroline) were quantified by LC-MS/MS and GC-MS/ToF, respectively. The addition of phenolic compounds prior to UHT processing significantly reduced the concentration of MR intermediates and related off-flavor compounds compared to a control sample (p < 0.05). All phenolic compounds demonstrated unique structure reactivity and, notably, those with a more activated A-ring for aromatic electrophilic substitution (catechin, genistein, and 1,3,5-trihydroxybenzene) showed the strongest suppression effect on the off-flavor markers and reactive carbonyl species. Sensory studies were in agreement with the analytical data. The cooked flavor intensity was rated lower for the recombination model samples of the catechin-treated UHT milk compared to the control UHT milk. Additionally, consumer acceptability studies showed catechin-treated UHT milk to have significantly higher liking scores when compared the control sample (Fisher's LSD = 0.728).
authors: Department of Food Science and Nutrition, Food Science and Nutrition Building, 1334 Eckles Avenue, University of Minnesota , St. Paul, Minnesota 55108, United States.
authors: Smaro
authors: S
authors: Kokkinidou
authors: Devin G
authors: DG
authors: Peterson
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry; D002417:Cattle; D005518:Food Preferences; D005520:Food Preservatives / Q000737:chemistry*; D063427:Food Quality; D061353:Food Storage; D019833:Genistein / Q000737:chemistry; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D015416:Maillard Reaction; D008892:Milk / Q000737:chemistry*; D008910:Minnesota; D015394:Molecular Structure; D061352:Pasteurization / Q000379:methods*; D010636:Phenols / Q000737:chemistry*; D010696:Phloroglucinol / Q000737:chemistry; D012677:Sensation; D013649:Taste
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D010636:Phenols; D002392:Catechin; D019833:Genistein; D010696:Phloroglucinol