Contributors to Sweet and Milky Odor Attributes of Spraγ-Dried Skim Milk Powder

Hideki Shiratsuchi, Yoshiharu Yoshimura, Mitsuya Shimoda, Yutaka Osajima, Katsuhiko Noda

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

Contributors to sweet and milky odor attributes of spraγ-dried skim milk powder have been investigated-Spraγ-dried skim milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation extraction (SDE). The odor concentrate was fractionated by silica gel TLC. Two polar fractions with sweet and milky odors were analyzed by GC and GC-MS. To elucidate the compounds directly contributing to the characteristic flavor, these fractions were further fractionated by a preparative GC and the separated fractions and peaks were sniffed. Nonanoic acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and butterlike odor; undecanoic acid contributed a sweet, and butter-like odor; and γ-undecalactone, γ-dodecalactone, a γ-lactone, δ-decalactone, and δ-undecalactone gave a sweet and milky odor.

Original languageEnglish
Pages (from-to)2453-2457
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume43
Issue number9
DOIs
Publication statusPublished - Sep 1 1995

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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