Objective evaluation of off-flavor in spray-dried skim milk powder

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

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

A determination method for off-flavor compounds in skim milk powder and the contribution of their contents to the organoleptic strength of the off-flavor have been investigated. Standard solutions of off-flavor compounds with various concentration were analyzed by single ion monitoring (SIM) method using gas chromatograph-mass spectrometer. Every plot of concentrations of off-flavor compounds vs ratios of their peak areas against that of internal standard gave straight line (r≥0.99) over a wide range. The odor concentrate isolated from commercially processed spray-dried skim milk obtained by simultaneous steam distillation-extraction under reduced pressure (SDE) was analyzed by present method. The reproducibilities (n = 5) of every peak of off-flavor compounds were 4.8-5.7% as a relative standard deviation. Contents of off-flavor compounds in various skim milk powders which differ from each other in manufacturing lot were compared. The mean contents of tetradecanal, β-ionone and benzothiazole were 20, 0.13 and 0.40 ppb for skim milk powders with normal flavor and 40, 0.62 and 0.80 ppb for those with off-flavor, respectively. As a result of sensory evaluation of the skim milk powders by triangle difference test, the off-flavor was perceived when tetradecanal and β-ionone increased beyond 27 and 0.35 ppb, respectively.

Original languageEnglish
Pages (from-to)7-11
Number of pages5
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume43
Issue number1
DOIs
Publication statusPublished - Jan 1 1996

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dried skim milk
off flavors
Powders
Milk
flavor compounds
Norisoprenoids
norisoprenoids
Distillation
Steam
Gases
Ions
Pressure
spectrometers
reproducibility
sensory evaluation
manufacturing
flavor
concentrates
methodology
odors

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Shiratsuchi, H., Yoshimura, Y., Shimoda, M., Noda, K., & Osajima, Y. (1996). Objective evaluation of off-flavor in spray-dried skim milk powder. Nippon Shokuhin Kagaku Kogaku Kaishi, 43(1), 7-11. https://doi.org/10.3136/nskkk.43.7

Objective evaluation of off-flavor in spray-dried skim milk powder. / Shiratsuchi, Hideki; Yoshimura, Yoshiharu; Shimoda, Mitsuya; Noda, Katsuhiko; Osajima, Yutaka.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 43, No. 1, 01.01.1996, p. 7-11.

Research output: Contribution to journalArticle

Shiratsuchi, H, Yoshimura, Y, Shimoda, M, Noda, K & Osajima, Y 1996, 'Objective evaluation of off-flavor in spray-dried skim milk powder', Nippon Shokuhin Kagaku Kogaku Kaishi, vol. 43, no. 1, pp. 7-11. https://doi.org/10.3136/nskkk.43.7
Shiratsuchi, Hideki ; Yoshimura, Yoshiharu ; Shimoda, Mitsuya ; Noda, Katsuhiko ; Osajima, Yutaka. / Objective evaluation of off-flavor in spray-dried skim milk powder. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 1996 ; Vol. 43, No. 1. pp. 7-11.
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