title: Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate.
abstract: Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)-mass spectrometry and GC-olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which are likely to account for this change in flavor.
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K.
authors.forename: Ashleigh
authors.initials: A
authors.lastname: Stewart
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K.
authors.forename: Alistair S
authors.initials: AS
authors.lastname: Grandison
authors.affiliation: Nestlé Product Technology Centre Confectionery , P.O. Box 204, Haxby Road, York YO91 1XY, U.K.
authors.forename: Angela
authors.initials: A
authors.lastname: Ryan
authors.affiliation: Nestlé Product Technology Centre Confectionery , P.O. Box 204, Haxby Road, York YO91 1XY, U.K.
authors.forename: Daniel
authors.initials: D
authors.lastname: Festring
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K.
authors.forename: Lisa
authors.initials: L
authors.lastname: Methven
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K.
authors.forename: Jane K
authors.identifier: http://orcid.org/0000-0003-4121-5481
authors.initials: JK
authors.lastname: Parker
mesh_terms: D000818:Animals; D000069956:Chocolate / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008892:Milk / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D064367:Olfactometry / Q000379:methods; D011208:Powders / Q000737:chemistry; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D011208:Powders; D055549:Volatile Organic Compounds
keywords: GC−MS; GC−O; milk processing; skim milk powder; white chocolate aroma