title: Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components.
abstract: The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsværd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor.
authors.affiliation: College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China.
authors.forename: X M
authors.initials: XM
authors.lastname: Zhang
authors.affiliation: School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
authors.forename: N S
authors.initials: NS
authors.lastname: Ai
authors.affiliation: School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China. Electronic address: wangjing@th.btbu.edu.cn.
authors.forename: J
authors.initials: J
authors.lastname: Wang
authors.affiliation: School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
authors.forename: L J
authors.initials: LJ
authors.lastname: Tong
authors.affiliation: Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
authors.forename: F P
authors.initials: FP
authors.lastname: Zheng
authors.affiliation: Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China. Electronic address: sunbg@btbu.edu.cn.
authors.forename: B G
authors.initials: BG
authors.lastname: Sun
mesh_terms: D000328:Adult; D000818:Animals; D002417:Cattle; D016000:Cluster Analysis; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling; D006801:Humans; D008049:Lipase / Q000378:metabolism*; D008297:Male; D008892:Milk / Q000737:chemistry*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D008049:Lipase
keywords: lipase esterification; lipase hydrolysis; milk volatile; skim milk flavor modification